Arancina palermitana
The arancina palermitana is the gastronomic symbol of Palermo: a golden sphere of crispy rice enclosing a generous heart of ragù, peas, and creamy risotto. This traditional Sicilian recipe represents the culinary history of the capital, where rice arrived through Mediterranean trade and became a staple ingredient of popular cuisine.
Preparation
- 1
Bring the broth to a boil in a small saucepan and keep it at a constant temperature. In another pan, toast the rice over medium heat for 1-2 minutes, stirring continuously.
- 2
Add the hot broth to the rice one ladle at a time, stirring frequently, until the rice becomes creamy and al dente (about 18-20 minutes).
- 3
Once cooked, stir the rice with butter, Parmigiano Reggiano, salt, and pepper. Transfer the rice to a tray and let it cool completely.
- 4
Once lukewarm, shape portions of rice into balls, creating a small cavity in the center. Fill each arancina with a spoonful of ragù and a few peas, then close the rice over the filling.
- 5
Prepare three small plates: in the first, place lightly beaten eggs; in the second, breadcrumbs. Coat each arancina first in egg, then in breadcrumbs, pressing gently so the coating adheres well.
- 6
Heat the seed oil in a deep pan to 170-180 °C. Fry the arancine 4-5 at a time until they turn golden uniformly, about 5-7 minutes.
- 7
Drain them on paper towels and serve them while still warm, optionally accompanied by tomato sauce.
Chef's Tips
Prepare the ragù the day before to allow the flavors to develop. If the rice is too soft after cooking, add more Parmigiano to firm it up. You can also bake the arancine in the oven at 200 °C for 15-20 minutes for a lighter version.