One speciality that every vistor must try when they come to Sicily is the age old Arancino (Arancinu in Sicilian dialect). Whilst the origins of its recipe have not been exactly pinpointed, (even though there are various literary references to the dish after this time) it is generally believed to date back to the Islamic domination of the island. Considering the use of saffron and rice in the recipe, it is perhaps the most credible period of time. However, over the centuries the recipe has undergone various changes to arrive at the official Sicilian product which we eat today.
One needn’t look very far to see the influence of the Arab invasion when visiting Sicily. Whilst very few buildings have remained intact from this time, the presence of the Arab’s rule of the island can still be strongly felt in many different ways. As master builders and town planners, many cities underwent changes during Arab rule. In this most Southern tip of the island, a short drive from our Agriturismo, is the old fishing port of Marzamemi which was first put on the map by the Arabs. The name of the village was originally coined by them as ” Marsà al-hamam”, loosely translated as “Turtle Dove Bay”. A little further afield in the city of Siracusa, which was conquered by the Arabs in 878 A:D (located 40mins North of Tenuta Arangio), the Duomo in Ortigia, which first became a place of worship when a Temple dedicated to the Goddess Athena was first erected on the site by the Greeks (the Doric columns still visible inside and outside of the Church), was converted into a Mosque after the Muslim conquest. Furthermore, the road structures in the quarter still follow Arab planning.
Other than being skilled in architecture, the Arabs were also excellent farmers and traders. With the arrival of the Arabs came the introduction of new spices and ingredients. Saffron, rice and sugar cane were brought over by them. Interestingly enough it was the Arabs who introduced one of Sicily’s most important produce still to this day: citrus fruits. It is believed therefore, that the first Arancino made by them was a saffron infused rice ball which was dressed with herbs and meat.
The crunchy golden exterior of the Arancino, came much later. The addition of breadcrumbs to the recipe was invented during the time of Federico II, where the necessity arose to make the dish more portable. The breadcrumb in fact, was an ideal solution which helped keep the rice ball intact and also helped preserve the rice and condiment on the inside. This way is could be taken on trips, on a hunt or into the field by farmers and would still be edible by lunchtime. Thus, the Arancino became one of the earliest forms of Sicilian take away food,
Nowadays the product is has reached official recognition as a typical Sicilian product. The humble Arancino has been inserted into the PAT list of MiPAAF (Minestero della politiche agricole alimentari e forestali), an official list of products specific to Italy.
Whilst the filling of the Arancino can now be found in various forms, the most common is “ragu di carne“, a bolognese sauce, and Mozzarella. For our recipe we have used a soft Provola cheese and seeing as how peas are not in season, have not added them to our sauce. At home you could use frozen ones.
To make our Arancini you will need:
bolognese sauce (Ragu) prepared in advance and left to cool
2litres of water
1kilo of parboiled rice
saffron ( enough to give the rice a golden colour)
salt
provola cheese or mozzarella cut into cubes
breadcrumbs
You will also need to Pre-prepare a batter using:
1 litre of fizzy water
1/2 Kilo flour
pinch of salt
Having prepared the sauce in advance, the first thing to do is to cook the rice. Make a risotto adding a little of the water to the rice at a time (remembering to season with salt) and stirring to help the water evaporate. Halfway though the cooking time of the rice, add the saffron. Once it is cooked, leave to cool down.
Once the rice is cool enough to handle, it is time to make your Arancini. Taking a handful of rice into the palm of your hand compact it to form a ball.
Using your thumb and index finger, create a well in the top of the rice ball.
Now you can fill your rice ball with a spoon of sauce, and a few cubes of provola.
Close the gap by squeezing the sides together and reform the ball.
Alternatively, you can form the typical pyramid shape, by squeezing and elongating whilst you close your Arancino.
Dunk the riceballs first in the batter then coat the balls evenly with the breadcrumbs.
Deep fry until your Arancini are a deep golden colour . Leave to cool down a little and serve warm.
Try experimenting with different fillings, pancetta, basil and mozzarella, or for a vegetarian option, use spinach or porcini mushrooms. Here at Tenuta Arangio we also prepare a gluten-free Arancino for our guests, by swapping the breadcrumbs with cornflour.
So for an authentic taste of historical Sicilian street food, look no further than Arancini. Age old Sicilian history all in one dish.
agriturismovendicari 