Arancine al Ragù
Arancine al Ragù
Rice Croquettes filled with meat sauce and Mozzarella
Called arancine (or arancini, depending on what part of Sicily you’re in), these rice croquettes may be the most famous Sicilian food outside of the island. The name, which is similar to the word for orange, arancia, reflects the food’s saffron-tinted color and sometimes its shape (they are either spherical or conical); mine are spheres about the size of a medium orange. In Sicily, these often reach the size of softballs, so they make for a very hearty snack, or even a full-on meal. Arancine are made in a variety of “flavors” but saffron-infused rice packed around a heart of ragù (meat sauce) is the most classic and you’ll find them served blazing hot at the island’s cafés and rosticcerie (casual joints, kind of like delis, serving hot food). The technique for preparing the rice—adding small doses of broth to toasted rice until it is absorbed and the rice is al dente—is similar to how you make risotto. You can totally make these with leftover risotto and the fillings of your choice. Get creative! And to make arancine al burro, another classic, replace the ragù filling with 3 ounces each of ham and mozzarella (cut into ¼-inch cubes), then mix with ¼ cup of béchamel and divide evenly among the arancine.
Ingredients (14)
Ingredients (14)
Instructions
Line a large platter or baking sheet with parchment paper
Heat the olive oil in a medium skillet over medium-low heat. When the oil begins to shimmer, add the onion, season with salt, and cook until softened and translucent, about 15 minutes.
Increase the heat to medium-high, add the rice, and stir to coat. Cook, stirring, until the rice is lightly toasted and becomes translucent, 3 to 4 minutes, then add the wine.
Stir until the alcohol aroma dissipates, 1 to 2 minutes, then add 2 cups of the broth and the saffron
Cook, stirring continuously to prevent the rice from sticking to the pan, until the broth has been absorbed, about 4 minutes. Add another cup of the broth and cook, stirring continuously, until it has been absorbed, about 5 minutes more. Add more liquid ¼ cup at a time, stirring until each addition has been absorbed before adding more, until the rice is al dente (see page 28). You may not need all the broth.
Remove the pan from the heat, stir in the butter, and mix well. Season with salt to taste.
Spread the rice over the prepared baking sheet and refrigerate until cool, about 1 hour.
Meanwhile, set up your breading station: Place the flour on a plate or in a shallow bowl. Beat the eggs in a medium bowl. Place the bread crumbs on a separate plate or in a shallow bowl.
Season the flour, eggs, and bread crumbs with salt.
Remove the baking sheet from the refrigerator and form the rice into 12 equal-size portions. Hold one portion of rice in your hand, flatten it into a patty in your palm, and make a depression in the center. Place 2 tablespoons of the ragù into the indentation, add 2 cubes of the mozzarella, and re-form the rice around the filling to enclose it completely. Set the arancina aside on a plate and repeat with the remaining rice and filling.
Roll each arancina first in flour, shaking off any excess, then dip it in the egg, allowing the excess to drip off, and finally coat it in bread crumbs. Set aside. Repeat with the remaining arancine. Refrigerate for 30 minutes to set before frying.
Fill a Dutch oven with 5 inches of neutral oil and heat over medium-high heat to 375°F. Working in batches, fry the arancine at 350ºF, turning them as they cook to ensure even browning, until deep golden brown, 10 to 15 minutes.
TIP: Preheat the oil to 375ºF. The oil temperature will drop when you add the arancine. Then, regulate the heat to fry them at 350ºF.
Remove with a slotted spoon and drain on paper towels, then sprinkle with salt and serve hot.
TIP: To tell when an arancina is done, insert a cake tester into the center. If the tip is hot when removed, the arancina is cooked through.
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
