Catanese recipe - Arancini with meat

Introduction to the recipe

This recipe was written according to the advice of our customers and followers of the Arancinotto facebook page.

Our goal is to collect all the recipes for arancini and arancine typical of the various cities of Sicily. For this reason we would like to be as faithful as possible to tradition, so if you are from Catania and you want to propose a change, contact us!

This page will change according to your advice (also about the translation)!

Traditional

Medium

160 grams

Meat

Ingredients for about 12 arancini (160 grams)

For the rice:

500 g of rice (Risotto Scotti for arancini is the best)
1 nut of butter
2 sachets of saffron
1 teaspoon of salt
1 liter of vegetable broth
30 g of Grated Pecorino

For the finish:

About 60 ml of water
60 g of flour
1 egg (optional)
150 g of bread crumbs
2 liters of Peanut seed oil

For the filling:

500 g of calf in small pieces (it's fine too beef )
3 tablespoons of concentrate of tomato
1 carrot
half onion
1 celery
100 g of peas
100 g of cheese (also the parmesan it can be fine)
Half a glass of Red wine
salt and black pepper
Extra virgin olive oil

Preparation of rice and filling

Rice

Prepare the rice:

Put the ingredients (all those in the "rice" section, except the pecorino) in a large pot, possibly non-stick, all together

The egg is not recommended, as it makes the rice too "sticky"
When it starts to boil add the rice , mix a first time and wait for it to boil again, stir and lower the heat without stirring anymore, until the rice has absorbed all the water
Add the grated pecorino (also the Parmesan is fine) and mix
Spill the contents of the pan in a pan or large container to make it cool

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 information on rice, Click here.

The filling

Finely chop the onion, carrot and celery and fry in a little oil. Go on a low heat
Add the meat. This is one of the main features of this recipe. Meat (calf and/or beef), in fact, must be cut to pieces relatively large (smaller than the stew). Someone puts a single piece of meat inside the arancino.
Leave to brown for a few minutes
Add also i peas and mix well
Sfumare with the wine red
When the meat is cooked add the tomato (or tomato paste diluted with water)
Finally adjust by salt is pepper and cook over a low heat for about an hour (in a covered pot). Mix from time to time.
When the sauce has cooled put the cheese cut into cubes

Shape the arancino

Buy the mold

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.

Frying

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.