It is a staple of Sicilian cuisine. There are many regional variations with different fillings. The snack originated in the 10th century Sicily under Arab rule. Once traditional food for a feast, now enjoyed all year round, even as a full meal.

Arancine (Sicilian)
Arancini (Italian)
Name for this Italian snack
Serves 8, makes 2-3 balls

3 organic scallions, minced
1/2 bunch fresh minced each: dill and parsley
1 tsp. (5 g) minced thyme
8 fresh chèvre (dairy-free) (goat) cheese
5 cups (960 ml) organic vegetable stock
2 Tbs. (30 ml) olive oil
1 Tbs. (15 g) minced organic garlic
2 cups (260 g) each: grated Parmesan (or dairy-free hard) cheese and red rice
1 Tbs. (15 g) organic lemon zest
1 cup (130 g) (gluten-free) all-purpose flour
3 organic eggs
2 1/2 cups (325 g) panko or gluten-free breadcrumbs

(Sicilian)
unu 1. In a small bowl, combine scallions, dill, parsley and thyme.

dui 2. From chèvre into a log, and roll in herbs so cheese is covered.

tri 3. Wrap in plastic wrap and refrigerate.

quàttru 5. In a medium pot, heat the vegetable stock over medium heat and bring to a boil.

cincu 5. Reduce heat to a simmer.

sei 6. In a medium saucepan, heat the oil over medium heat.

setti 7. Add the garlic and cook for a minute.

ottu 8. Stir in the rice, coating with oil, cook for 2 minutes.

novi 9. Add the stock, one ladleful at a time until absorbed, stir often.

deci 10. Remove front the heat. Stir in the cheese and lemon zest.

ùnnici 11. Pour the rice onto a rimmed baking sheet in a thin layer.

dùdici 12. Place uncovered in the refrigerator to chill, about an hour.

To Form the balls:
(Italian)
uno 1. Spread 2 Tbs. (30 g) cooled rice in palm of your hand, and place 2 tsp. (10 g) of chèvre  into the center.

due 2. Shape into a golf ball. 

tre 3. Repeat with the remaining rice and cheese.

quattro 4. Place the balls on a clean baking sheet.

cinque 5. Set aside.

sei 6. Have three bowls: one with flour, one with beaten eggs and one with breadcrumbs.

sette 7. Roll balls first in the flour, then eggs, and then completely cover in the breadcrumbs.

otto 8. Repeat and place them on a baking sheet.

nove 9. Refrigerate for at least 30 minutes.

dieci 10. Preheat the over to 400F (200C).

undici 11. Bake until golden brown, about 20 minutes.

dodici 12. Serve on their own or with a simple marinara sauce.

Bona manciata! (Sicilian)
Have a nice meal!

-modified "Living Naturally"

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