Arancini alla pantesca
Introduction to the recipe
These arancini alla pantesca are intended as an homage to the splendid island of Pantelleria, whose products enrich the already broad array of Sicilian cuisine.
Their filling consists of Pantelleria-style pesto pantesco, known also as ammogghiu, and is made, of course, using capers from that island. However, it also incorporates other traditional Southern Italian products, such as tomatoes, almonds and Mediterranean herbs, all accompanied by fine extra virgin olive oil.
Given that it has a delicate flavour, pesto pantesco is at its best in smaller-sized, appetiser-style arancini.
Ingredients for about 12 arancini
- 500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
- 1.1 liter of vegetable stock
- 2 bags of saffron
- 10 grams of salt
- 60-100 grams of butter
For the finish:
- 100 gr of flour
- 180 ml of water
- 2 eggs
- 150 gr of bread crumbs
For the filling:
750 gr of ripe and juicy tomatoes
30 grams of toasted almonds
1 tablespoon of Pantelleria capers
a few leaves of basil
a few leaves of parsley
1 clove of garlic
2 tablespoons of grated caciocavallo cheese
extra virgin olive oil
Preparation of rice and filling
How to prepare the rice:
- In a saucepan, put the broth, the butter, the saffron and the salt
- When the stock is boiling, add the rice and mix well
- Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
- When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
- When the rice is cool down, it is ready to prepare the arancini
It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.
For more informations about rice, Click here.
- If the capers you are using are packed in salt, soak them in cold water for at least 30 minutes before using
- Blanch the tomatoes for 3 minutes in a generous amount of salted water
- Peel the tomatoes and remove their seeds
- Place the tomatoes in a colander for at least 30 minutes, then squeeze off any excess liquid
- Cut open the garlic clove and remove its core, which is difficult to digest
- Place the tomatoes in a blender or food processor along with the capers, almonds, herbs, garlic, grated cheese, a pinch of salt and one of red pepper, and 4 tablespoons of oil
- Blend until it is coarsely puréed but not too smooth. If the pesto is too thick, add a drizzle of oil
How to shape the arancini
How to frying the arancini
The finishing touch
Put the arancini in the batter and in the bread crumbs as follows:
- In a bowl, place the flour
- Add the egg and water and beat well with whips
- When the batter is smooth and dense, pass the arancini
- Immediately after having passed them in the batter, pass the arancini in bread crumbs
- Fry in plenty of oil until golden brown, to ensure your arancini fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
- Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
- If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
- Immerse the arancini gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
- When they are done, place the arancini on absorbent paper, then serve.
- Serve the arancini with sauce on the side.
Enjoy your arancini!
If you wish, you can brighten the flavour of this pesto with a few mint leaves.
The filling in these arancini can be made even richer by the addition of some pan-seared shrimp.
What do you think of the recipe? Send us the photos!
- Arancinotto Staff