Crispy on the outside, with a heart that smells of Sicily: these arancini al ragù are the secret that transforms an ordinary menu into an unforgettable experience. Your customer will taste them and understand why this dish has endured for centuries.
🏛️ Tradition
Arancini are the Sicilian street food par excellence, protagonists of every party and festival on the island. The most heartfelt recurrence? The feast of Santa Lucia, on December 13th, when by tradition only golden and wheat-free foods are eaten — and the arancino reigns supreme. Serving an authentic arancino means offering your guests a bite of history, of sun and of real Sicily.
🛒 Ingredients
- 500 g Arborio Rice
- 1.5 L Vegetable broth
- 50 g Butter
- 60 g Grated Parmigiano Reggiano (or Caciocavallo)
- 0,125 g Zafferano in pistilli o bustina
- 8 g Fine Salt
- 300 g Carne macinata di manzo
- 300 g Tomato passata
- 100 g Peas (frozen)
- 80 g Yellow onion
- 50 g Carrot
- 50 g Celery
- 50 ml Red wine (optional)
- 30 ml Olio extravergine di oliva
- 5 g Sale fino (per il ragù)
- 2 g Ground Black Pepper
- 200 g Pizza Mozzarella or Fresh Caciocavallo
- 150 g 00 flour
- 3 Medium eggs
- 300 g Fine Breadcrumbs
- 1,5 L Olio per friggere (girasole o arachide)
👨🍳 Preparation
- Step 1 — The ragù: Heat the extra virgin olive oil in a saucepan and sauté finely chopped onion, carrot and celery over low heat for about 5 minutes. Add the minced meat and brown it well, breaking it up. Deglaze with red wine (if using) and let it evaporate. Add tomato puree, peas, 5 g of salt and 2 g of pepper. Cover and cook over low heat for at least 60 minutes, stirring occasionally, until you get a thick and fragrant ragù. Let it cool completely.
- Step 2 — Saffron risotto: Bring the vegetable broth to a boil. In a large saucepan, dry toast the Arborio rice for 2 minutes. Add the saffron dissolved in a little hot broth. Start adding the broth one ladle at a time, stirring constantly. Cook for 15-18 minutes until al dente. Cream with butter, grated Parmigiano and 8 g of salt. The risotto must be very compact. Spread it on a baking tray and let it cool in the refrigerator for at least 2 hours (preferably overnight).
- Passo 3 — Prepara farcia e impanatura: Taglia la mozzarella (o il caciocavallo) a cubetti piccoli. Prepara tre piatti separati: farina, uova sbattute, pangrattato.
- Step 4 — Shape the arancini: Take a portion of rice (about 100-120 g for a standard arancino, 55 g for mini ones). Create a hollow in the palm of your hand, fill it with a spoonful of cold ragù and a few cubes of mozzarella. Close the arancino giving it the typical conical shape (Catania style) or spherical shape (Palermo style), compacting the rice well to seal the filling. Repeat until all ingredients are used up (8-10 standard arancini).
- Passo 5 — Impanatura: Passa ogni arancino prima nella farina, poi nell'uovo sbattuto, infine nel pangrattato. Per una crosta più spessa e croccante, ripeti il passaggio uovo-pangrattato una seconda volta.
- Step 6 — Frying: Heat plenty of oil (1.5 L) to 170-180°C in a deep pot or fryer. Fry the arancini a few at a time for about 5-7 minutes, turning them gently, until they are evenly golden and crispy. Keep the oil temperature constant — this is the secret to a dry and perfect fry.
- Step 7 — Serve: Drain the arancini on absorbent paper. Serve them warm — not boiling hot — so that the cheese inside is stringy and the ragù releases all its aroma. Imagine the smile of your guests at the first bite.
💡 Chef's Tips
- Riso e ragù devono essere completamente freddi prima di formare gli arancini: se sono tiepidi si aprono in cottura e la farcia si disperde nell'olio. Non saltare questo passaggio.
- For a perfect and crispy crust, press the breadcrumbs firmly onto the surface of the arancini. The double breading (egg-breadcrumbs-egg-breadcrumbs) guarantees a thicker layer and superior crunchiness.
- L'olio per friggere deve essere abbondante e alla temperatura corretta (170-180°C). Un termometro da cucina è il tuo miglior alleato.
- Non sovraffollare la pentola durante la frittura: pochi arancini alla volta garantiscono una doratura uniforme e una crosta non unta.
🛍️ Order ARANCINI DI RISO ALLA SICILIANA 55G
Questo prodotto è disponibile nel catalogo LAPA — oltre 3.000 referenze di eccellenza italiana, consegnate in tutta la Svizzera. Chiamaci ora al +41 76 361 70 21 e ti affiancheremo passo passo nella scelta.
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