... Sicilia
Arancini di riso
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“Adelina ci metteva due jornate sane sane a pripararli. Ne sapeva, a memoria, la ricetta. Il giorno avanti si fa un ag-grassato di vitellone e di maiale in parti uguali che deve còciri a foco len-tissimo per ore e ore con cipolla, pummadoro, sedano, prezzemolo e basilico. Il giorno appresso si pripara un risotto, quello che chiamano alla milanìsa, (senza zaffirano, pi carità!), lo si versa sopra a una tavola, ci si impastano le ova e lo si fa rifriddàre. Intanto si còcino i pisellini, si fa una besciamel-la, si riducono a pezzettini ‘na poco di fette di salame e si fa tutta una composta con la carne aggras-sata, triturata a mano con la mezzaluna (nenti frullatore, pi carità di Dio!). Il suco della carne s’ammisca col risotto. A questo punto si piglia tanticchia di risotto, s’assistema nel palmo d’una ma-no fatta a conca, ci si mette dentro quanto un cucchiaio di composta e si copre con dell’altro riso a formare una bella palla. Ogni palla la si fa rotolare nella farina, poi si passa nel bianco d’ovo e nel pane grattato. Doppo, tutti gli arancini s’infilano in una padeddra d’oglio bollente e si fanno frigge-re fino a quando pigliano un colore d’oro vecchio. Si lasciano scolare sulla carta. E alla fine, ringra-ziannu u Signiruzzu, si mangiano!”.
[from “Gli arancini di Moltalbano” by Andrea Camilelri, Mondadori 1999.]
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Ingredients for “ragù”...
Cook a classic risotto, starting with fried onion, oil and butter, put the rice into the pan and toast it and then cook it by adding the hot stock a little at a time. Eventually the risotto should be dry. Pour the risotto on a marble surface (or a large tray), let it cool down and then add the eggs and mix everything together. Let it cool completely. Meanwhile, cook the peas in boiling salted water and prepare Besciamella sauce (white sauce). Put the peas and salami (cut into small pieces) to the meat sauce and add the white sauce needed to tie it all together.
Take a spoonful of rice and roll it in the palm of the hand trying to make a cup, put a little bit of meat sauce and peas in the middle and cover with more rice. Roll it into the shape of a sphere. Dip the arancino in the egg white and then in bread crumbs. Now you can fry the croquettes in hot oil until they are golden brown. Put them on paper towels to drain.
Enjoy arancini warm but they are good cold too!!!
- 150 gr. beef-meat (both fat and lean) one piece
- 150 gr. pork-meat (both fat and lean) one piece
- 1 small onion
- 1 celery stalk
- Parsley
- Basil
- 1 cup of tomato sauce
- 1 tablespoon of tomato paste
- Extra Virgin Olive Oil
- Salt and pepper
- 1/2 kg rice
- 1 small onion
- Oil And Butter
- Beef broth
- 2 eggs
- 150 gr of shelled peas
- 80 gr of spicy salami cut in one piece
- Besciamella (white sauce)
- Egg whites
- Breadcrumbs
- Peanut oil for frying
- Salt and Pepper
Cook a classic risotto, starting with fried onion, oil and butter, put the rice into the pan and toast it and then cook it by adding the hot stock a little at a time. Eventually the risotto should be dry. Pour the risotto on a marble surface (or a large tray), let it cool down and then add the eggs and mix everything together. Let it cool completely. Meanwhile, cook the peas in boiling salted water and prepare Besciamella sauce (white sauce). Put the peas and salami (cut into small pieces) to the meat sauce and add the white sauce needed to tie it all together.
Take a spoonful of rice and roll it in the palm of the hand trying to make a cup, put a little bit of meat sauce and peas in the middle and cover with more rice. Roll it into the shape of a sphere. Dip the arancino in the egg white and then in bread crumbs. Now you can fry the croquettes in hot oil until they are golden brown. Put them on paper towels to drain.
Enjoy arancini warm but they are good cold too!!!