Arancino catanese
The arancino catanese is the undisputed king of Sicilian street food: a sphere of rice filled with meat ragù, peas and cheese, coated in breadcrumbs and fried until golden. Its characteristic pointed shape sets it apart from arancini from other cities. A dish that encapsulates the culinary tradition of Catania and Etna in every bite.
Preparation
- 1
Cook the rice in boiling meat broth, stirring often until it becomes al dente and creamy, about 20 minutes. Work in the butter and let it cool completely.
- 2
In the already prepared ragù, add the cooked peas and cheese cut into small cubes, mixing gently.
- 3
Once cooled, the rice should be dense and compact. Dampen your hands and take a portion of rice about the size of a ping pong ball.
- 4
Create a cavity in the center with your finger and insert a generous spoonful of the ragù, cheese and peas filling.
- 5
Close the cavity well with rice and gently shape with your hands into a cone or pointed shape, characteristic of arancini catanesi.
- 6
In a bowl, lightly beat the eggs with a pinch of salt. Coat each arancino first in the egg, then in the breadcrumbs, ensuring it is well covered.
- 7
Heat the seed oil in a deep pot to 170-180 °C. Fry the arancini a few at a time until uniformly golden brown, about 4-5 minutes.
- 8
Drain on absorbent paper and serve still hot.
Chef's Tips
The rice must be well chilled before shaping the arancini, otherwise it becomes difficult to mold. Prepare the ragù the day before to intensify the flavors and facilitate assembly.