Arancine al ragù
Arancine are Sicily’s best-known street food: saffron rice shaped around a filling of slow-cooked meat ragù, peas and caciocavallo, coated in breadcrumbs and fried until deep gold.
CKContributed by The Castruriali Kitchen · CastrorealeSee all their recipes →Ingredients
- 500 grisotto rice (Originario, Arborio or Carnaroli)
- 1.1 lwater
- 0.2 gsaffron threads (or 1 sachet of powder)
- 30 gbutter
- 60 gcaciocavallo or Parmigiano, grated
- 1 tspfine salt
- 3 tbspCastruriali extra virgin olive oilFry in olive oil at 170–175°C (340–350°F).
- 1 small onion, finely chopped
- 1 small carrot, finely chopped
- 1 celery stick, finely chopped
- 300 gminced beef or half beef and half pork
- 100 mlred wine
- 2 tbsptomato purée (or Sicilian estratto)
- 300 mlpassata
- 150 gpeas, fresh or frozen
- salt and black pepper
- 120 gcaciocavallo or provola, in 1 cm cubes
- 150 gplain flour
- 250 mlcold water
- 250 gfine dried breadcrumbs
- olive oil for deep frying
Method
Make the ragù. Warm the oil in a heavy pan and cook the onion, carrot and celery gently for 10 minutes until soft. Add the mince and brown it, breaking it up. Pour in the wine and let it bubble away, then stir in the tomato purée and passata with 200 ml (¾ cup) of water. Cover and simmer gently for 1 hour, stirring now and then, until thick. Add the peas for the last 10 minutes and season. It must be thick enough to hold on a spoon. Cool completely.
Cook the rice. Bring the water to the boil with the salt and the saffron. Add the rice, stir and cook over a low heat, stirring often, for 15–17 minutes until the rice has absorbed all the water and is just tender. Off the heat, beat in the butter and grated cheese.
Cool the rice. Spread the rice on a tray in a layer about 2 cm (¾ in) deep, cover and leave until completely cold, at least 2 hours or overnight in the fridge.
Warm rice will not hold together. Cold, firm rice is the whole secret.
Shape. With damp hands, take about 100 g (a large handful) of rice, flatten it in your palm and press a hollow in the centre. Spoon in a tablespoon of ragù and a cube or two of cheese. Close the rice around the filling and roll into a ball (Palermo) or a cone (Catania), pressing firmly.
Coat. Whisk the flour and cold water into a smooth batter. Dip each arancina in the batter, then roll it in the breadcrumbs until fully coated. Chill for 30 minutes if you have time.
Fry. Heat the oil in a deep pan to 170–175°C (340–350°F). Fry 2 or 3 at a time for 4–5 minutes, turning, until deep golden. Drain on kitchen paper and rest for 5 minutes before eating: the centre stays very hot.