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.

Sicilian

Easy

80 grams

Fish

Ingredients for about 12 arancini

For rice:

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
salt, pepper

Preparation of rice and filling

Rice

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

Important

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.

The filling

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

1 - Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.

2 - Put the lid on the base and insert the plunger as far as it will go.

3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.

4 - Cover the top with a thin layer of rice and press it down using the other end of the plunger.

5 - Take the cover back off of the Arancinotto and gently remove your arancino.

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

Frying

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.