Arancini with octopus and potatoesOctopus and potatoes are a pairing that can't go wrong. If you need proof, just think about the classic octopus and potato salad that is popular in many parts of Italy. In transforming this dish into an arancino, we wanted to give it an extra boost of flavour and colour, so we added some cherry tomatoes, tossed into the pan with the other ingredients to create a filling that is truly something special.
Arancinette with salmon and pistachioGiven that the salmon and pistachio filling is particularly rich, it is especially well-suited to be used in arancinette. Indeed, in this smaller format, it is more enjoyable, as its flavour remains well-balanced and does not become too overpowering.
Red-rice arancini with salmon tartare and burrata
A new trend on restaurant menus is the pairing of fish with cheese, a combination considered “taboo” until just a decade ago, and the results are often surprising, true explosions of flavour for the palate.
These arancini ‘dare’ to enclose within their centres a fresh and delicate salmon tartare, accompanied by burrata cheese, a delicacy from the Apulia region, and capers, to impart a salty savour. This filling nests inside an outer layer of red rice, a variety that, although it calls for a long cooking time, has a distinctive consistency and is intensely fragrant. Red rice contains little starch and is harder to mould. We therefore recommend using a special arancini mould when making this recipe.
Arancini with pumpkin, mushrooms and Gorgonzola cheeseEvery season has its typical colours and fragrances. Two of autumn’s most well-loved fruits, for instance, are the pumpkin, with its splendid bright orange hue, and mushrooms, in their endless variety. Gorgonzola is the perfect complement to these flavours, adding a strong dash of savour to any dish in which it is featured. In these arancini, the pumpkin is used to flavour the rice, while the mushrooms and Gorgonzola come together to create the savoury filling.
Arancine with sausage and mushrooms
Both tagliatelle and risotto, when prepared with sausage and mushrooms, are great classics of Italian culinary tradition. Sausage and mushrooms have flavours that pair beautifully, creating incomparable tastes and aromas.
So why not transform this combination into a filling for mouthwatering arancini? The addition of fresh cheese makes the centre even more meltingly delicious.
Arancini with chestnuts, prosciutto crudo and radicchioChestnuts, which are usually harvested from approximately October to December, are very mealy and contain a high amount of starch. They are delicious by themselves or paired with other ingredients in more complex recipes. In these arancini, they are combined with prosciutto crudo, with its intense yet delicate flavour, and radicchio, whose slightly bitter taste balances out the sweetness of the chestnuts.
Recipe - Arancini with Sausage and Pumpkin
Pumpkin is the undisputed star of autumn and winter cuisine. Its slightly sweet flavour makes it a perfect match for pork. Indeed, the pairing of pumpkin and sausage is very common in first courses of all kinds. When used as a filling, the result is an arancino with a truly explosive flavour, loved by adults and children alike.
Arancini with mussels
Mussels are one of the most common types of shellfish in Italian cuisine, especially in the South. They are often called the “mortadella of the sea”, because they don’t cost much but they’re extremely flavourful. As is also the case in pasta or soups made with mussels, you can really taste the sea in these arancini, because the rice is prepared in the liquid in which the mussels were steamed. The filling is supplemented with cherry tomatoes, which balance its flavour and brighten its colour.
Arancini San DomenicoWhile the inspiration for the most creative and novel arancini often comes from tradition, other times it comes from the contemporary. It is thanks to the television programme Masterchef that the “San Domenico Raviolone” became famous. One of the most dreaded of recipes among the show’s competitors, this giant raviolo contains a filling of ricotta cheese and spinach with, at its centre, an egg yolk, which must still be liquid when cut into. San Domenico arancini are prepared with the same objective in mind, and are therefore meant to be eaten off of a plate with a fork and knife.
Arancini with vegetable ragùSicily has a culinary tradition that is largely vegetable-based: aubergines, courgettes, tomatoes... whose fragrances and flavours bring colour to holiday tables. It is from the traditions of the country folk that we have drawn the inspiration for these arancini with vegetable ragù.
Recipe - Arancine Ricotta cheese and cuttlefish inkPasta with cuttlefish ink is a classic among Sicilian seafood dishes, and any restaurant worthy of the name is expected to feature it on its menu. In an arancina, this pairing works equally well. The rice is cooked with the cuttlefish ink, while the centre is made with ricotta cheese and tiny pieces of the cuttlefish itself. The perfect idea for an informal but refined dinner.
Arancini with veal straccetti and artichokes
It is common knowledge that meat and artichokes go well together.
So why not use them to make arancini with a savoury and wonderfully melting filling? Perfect in autumn or spring, when fresh artichokes are in season, these arancini have an intense yet delicate flavour, to be enjoyed with every mouthful.