Recipe - Arancini with speck and Bronte pistachios

Recipe -  Arancini with speck and Bronte pistachios

Introdution to the recipe

The main ingredient of this arancino is the Bronte pistachio, which, with its unmistakeable flavour and aroma, is known as the “green gold” of the province of Catania.

In Bronte you can find arancini with pistachios on every street corner, and those with speck constitute one of the most classic combinations. Speck, with its slightly smoky flavour, pairs beautifully with pistachio for an incredibly flavourful arancino. In this recipe, finely chopped pistachios are also added to the rice, to enhance the flavour even further.



160 grams


Ingredients for abaut 12 arancini (160 grams)

For the rice:

  • 500 grams of rice

  • 1.1 liter of vegetable stock

  • 2 bags of saffron

  • 10 grams of salt

  • 60 grams of butter

  • 100 g of pistachios grain

For the bechamel sauce:

  • 400 ml of milk
  • 40 g of butter
  • 40 gr of flour
  • nutmeg

For the filling:

  • 150 grams of speck
  • 150 gr of provolone
  • 100 gr of minced pistachios


For the finishing touch:

  • 100 gr of flour
  • 180 ml of water
  • 2 eggs
  • 150 gr of bread crumbs

Preparation of rice and filling

The 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

It is important to do to dry good rice during cooking. It should not be too hot or too wet, or it could stick to the mold.

How to prepare the bechamel

Prepare the bechamel sauce as follows:

  • melt 40 g of butter in a saucepan;
  • when the butter is melted, remove the saucepan from the heat;
  • add 40 gr of flour mixing with a whisk and add 500 ml of milk poured in flush to prevent lumps from forming;
  • put back on the stove and cook over low heat until the cream thickens, mixing continuously to ensure a smooth and homogeneous consistency;
  • adjust salt and pepper and complete with the nutmeg;
  • turn off the heat and let it cool


The filling

  • Slice the speck into thin strips and add it to the béchamel sauce
  • Add in the coarsely chopped pistachios
  • Dice the provola cheese and add it to the other ingredients

Shape the arancino


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 meal !


You can also make a vegetarian version of these arancini without any meat at all. Alternatively, you can substitute the speck with another type of cured meat, such as prosciutto crudo.

Bonus Idea

To add a little extra crunch to the centre of this arancino, add a few whole pistachios to the filling.


Speck, the typical cured ham of the South Tyrol region, gets its distinctive flavour from light smoking and from Alpine herbs. The first recorded mention of it dates from the 13th century. Its name derives from the High German word spek, meaning “fat”. The peasants of the Alto Adige, or South Tyrol region, produced it as a way to preserve the flesh of the pigs slaughtered at Christmastime for the entire year. Speck, in which two preservation methods are combined (Mediterranean ageing and Northern European smoking), is a perfect blending of Europe's two souls.


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  • Arancinotto Staff