Olivier Poels 5:40 p.m., February 18, 2022
If the arancini are considered today as a Sicilian specialty, they come from a little further afield… These flavored then breaded rice balls can be declined at leisure.
Arancini comes from "arancia" (orange) whose shape they evoke.
It is also very likely that the first versions were sweetened.
It was the Arabs who, during the occupation of Sicily in the 11th century, brought this preparation to the island.
Early versions were probably not breaded, as they are today.
Frederick II, king of Sicily in the 12th century, never went hunting in a good supply of arancini.
December 13 is, in Sicily, the day of the feast of the arancini.
On that day in 1646, when the island was facing a terrible famine, a ship full of wheat landed.
All the inhabitants threw themselves on it and were finally able to eat their fill.
In memory of this day, we do not eat wheat on this day in Sicily… But rice and therefore, arancini!
If they are traditionally composed of rice and saffron, these dumplings are available today in many ways.
To succeed, it is essential to obtain quality Italian rice such as “originario”, “arborio” or “carnaroli” (risotto rice).
200 g of rice
1 ball of mozzarella
1 pinch of saffron
20 g of parmesan
1 egg yolk
Slice the onion and brown it in a little fat, add the rice
Wet with water
When the rice is well cooked, drain it and add the parmesan, saffron and egg yolk
In the palm of your hand place a pile of sweetbreads, dig in the middle and place a piece of mozzarella
Close with rice and form a ball
Roll it in breadcrumbs
Fry it for 2 minutes in very hot oil