History on a plate
The roots of arancini go back to the ancient times when the Arabs ruled Sicily (9th to 11th centuries). It was they who brought rice and spices to the island, and with them came the idea of the stuffed rice ball. The name 'arancini' is derived from the word 'arancia', the Italian word for orange, because the appearance of these balls is reminiscent of the small orange fruit.
Arancini were originally the food of travellers and peasants - a practical and hearty dish to take with them into the fields. Gradually, however, this simple delicacy spread to all levels of society and became part of the Sicilian cuisine we know today.
A traditional recipe, endless possibilities
The basis of arancini is simple: rice which, once cooked, is formed into balls, stuffed with various ingredients, coated in breadcrumbs and fried until golden. It is the filling and the method of preparation that give arancini their uniqueness and variety.
Traditionally, arancini are filled with a mixture of minced meat, tomato sauce, peas and cheese - this version is called 'arancini al ragù'. In some areas, however, you can also find arancini stuffed with ham and cheese, spinach, seafood or pistachios. For the sweet version of arancini, chocolate or sweet creams are often used.
Regional variations
Arancini are not the same throughout Sicily. The eastern part of the island (especially around towns like Catania) boasts conical arancini that resemble the shape of Mount Etna. In the west, for example in Palermo, the arancini are traditionally round.
How to prepare them at home?
If you want to experience the authentic taste of Sicily, you can prepare arancini at home. Here is a simple recipe for a traditional version of arancini al ragù:
Ingredients:
- 400 g Arborio rice
- 100 g ground beef
- 100 g tomato sauce
- 50 g frozen peas
- 100 g grated cheese (eg Pecorino or Parmigiano)
- 2 eggs
- Flour, egg and breadcrumbs for coating
- Olive oil for frying
Procedure:
Cook the rice and let it cool. In the meantime, prepare the filling: fry the minced meat in a pan, add the tomato sauce and peas. Let the mixture simmer until the flavours are combined.
Form the rice into small balls, make a hole in each one and fill with the meat mixture. Seal the rice into a ball. Coat the balls in flour, then in beaten egg and finally in breadcrumbs. Fry in hot oil until the arancini are golden and crispy.
There are also several feasts and festivals when arancini become the main dish. One of them is on 13 December, the Feast of Saint Lucia, when arancini are prepared in large quantities, in all sorts of variations.
Arancini have become popular not only in Sicily, but all over the world. Thanks to their versatility and unique combination of flavours, they are sought after both in upmarket restaurants and on the streets of cities.
