Sicilian arancini

By GialloZafferano · 150 min

Ingredients

Instructions

1. Boil the rice in 1.2 liters of boiling water with 1 spoonful of coarse salt. Stir occasionally and cook for about 15 minutes, adding the saffron a few minutes before the end, until all the liquid is absorbed.
2. Turn off the heat, then stir in the butter in pieces and the grated caciocavallo. Spread the rice on a large, low tray, cover it, and let it cool completely for a couple of hours at room temperature.
3. For the ragù, finely slice the onion and sauté it in oil. Add the ground pork, salt and pepper, brown over high heat, then deglaze with the red wine.
4. Add the tomato purée, adjust salt and pepper, and cook covered over low heat for at least 20 minutes. Halfway through, add the peas. Add a little hot water only if needed; the ragù must be thick, not liquid.
5. Meanwhile, dice the mozzarella, the cooked ham and the fresh caciocavallo.
6. Once the rice is completely cool, keep a bowl of water nearby to wet your hands. Take about 4 oz of rice, press it in your palm to form a hollow, and fill it with mozzarella cubes and ham.
7. Cover the filling with rice and shape into a round. Make about half the arancini this way, and fill the other half with a teaspoon of ragù.
8. Add a few cubes of caciocavallo to the ragù-filled arancini and shape the rice into a point.
9. For the batter, gradually whisk the sifted flour, a pinch of salt and the water in a bowl until smooth and lump-free.
10. Dip each arancino in the batter to coat it completely, then roll it in breadcrumbs.
11. Heat the oil in a pot to 320°F–338°F and fry 1 to 2 arancini at a time so the oil temperature does not drop.
12. When golden brown, drain and place on a tray lined with absorbent paper. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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