Arancini originated with the arrival of the Saracens in Southern Italy and Sicily in the 9th century who brought the rice, spices and the oranges for which the dish is named. Arancini began in what was a very simple casserole of rice baked with yellow saffron served with meats and eaten by hand. The round or pear shaped version with the fried crust came about under the reign of Federico II Hohenstaufen II (1105-1147) who required something he could easily carry on hunting trips. The filling for the rice balls varies from region to region. In many places in Sicily the filling may consist not only of cheese but of various bits of ground beef or hams. The addition of tomato sauce does not appear until late in the 18th century. Tomatoes, after all, are a fruit of the New World. |
The word “arancini” is something of a linguistic curiosity. It means “little oranges.” The problem is that the word “orange” in Italian is not masculine but feminine, so the name should be “arancine” as it still is in parts of Sicily. Arancini is a masculine plural noun But the word is also rendered as “arancine,” a feminine plural. Then too, to complicate further, in the Sicilian dialect where they originated they are called “arancinu.”
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Growing up I don’t recall having had arancini although my mother says that she made them. I do however, know other Philadelphia families that did. What I do remember is relishing a kind of rice casserole with peas, mozzarella and parmesan: possible a descendent of that early Arab recipe. The dish was, without question, one of my favorites. It would often serve as a lunch or dinner all on its own especially on meatless Fridays.
Various types and shapes of arancini in Italy
Arancini are an easy recipe but they do take a little time since there are several steps. The first step is the rice. Rice is sometimes seen as problematic but it is very simple. Boil about two cups of water for one cup of rice. When the water comes to a boil add the rice and stir to prevent sticking. Let the rice boil for another two minutes or so. Cover the pot and turn off the heat. The rice will steam on its own. Check the pot after about fifteen minutes. The rice should be ready. Fluff with a fork and remove any excess water.
Ingredients - What you need
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For The Frying Cooking Oil For the crust: Bread Crumbs One or Two Eggs About 1/2 Cup Milk Cup of Flour For the Rice Balls Rice Butter Saffron (or Turmeric) Pecorino Romano Grated Cheese Fresh Mozzarella Peas (Optional:Prosciutto Diced into Very Small Pieces.) |
ToolsHeavy Duty Pan for Frying
One bowl for the Eggs and Milk One Bowl for the Flour One Bowl for the Bread Crumbs Mixing bowl for the rice and peas Microwave for the Peas. |
The Rice
Prepare the rice according to the instructions on the package, usually about two cups of water to one cup of rice. A very good method is to bring the water to a rapid boil. Add the rice and stir for about two minutes. Cover the pot and turn off the heat. Let the rice steam on its own.,When the water is gone it is done.
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The Saffron and the Peas and Cheese
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Making the Arancini Balls
Set out three bowls.
One for the flour, one for the egg and milk mixture and one for the breadcrumbs |
Break up the mozzarella ball into small pieces.
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Wet your hands. Fill the cup of your palm with the rice.
Place a small piece of the mozzarella in the center. |
Shape the rice into a small ball. They should not be too big.
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Coat the arancini first in the flour, then in the egg mixture and finally in the breadcrumbs.
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Set out on a tray. Let them dry for a few minutes, then fry until just barely golden. Remember everything is cooked you are just browning the crust
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Serve with sauce or plain with lemon.
