BeanScene Magazine


From the November 2016 issue.

By chef Alfredo La Spina

Makes approximately 15 large or 20 medium-sized arancini

For the rice
500g Arborio rice
60g Pecorino or Parmesan cheese, grated
200g butter, diced
Pinch of saffron threads

Cook the rice in boiling water, together with the saffron and salt, as you would cook pasta. When the rice is tender, drain well and turn out onto a large tray. Add the cheese and butter and mix well. Taste to check the seasoning and add more salt if needed. Allow to cool.

For the beef and pork ragù
1  small onion, minced
4  garlic cloves, crushed
3 tbsp  cooking oil
500g  ground pork mince
1 tbsp  tomato paste
500g  beef osso bucco, sealed in a hot pan
2.5kg  whole peeled tomatoes, crushed

Heat the oil in a large pot and sauté the onion and garlic until soft. Add the pork mince and brown until the moisture has gone.
Add the tomato paste, the pre-sealed and coloured osso bucco and the tomatoes.
Bring to the boil and simmer for approximately 1.5 hours or until the osso bucco is very soft.
Remove from the heat and remove the osso bucco from the pot. Set the osso bucco aside until it is cool enough to handle.
Break the osso bucco up into small pieces and add it back to the ragù. Season well and set aside

For the filling
6  boiled eggs, each cut into eight pieces
300g  green peas, blanched
300g  ham, diced
300g  butter, diced
300g  mozzarella, diced
1 litre  beef and pork ragù

For the coating
6 eggs, beaten
300ml  milk
500g dried breadcrumbs
2L oil for frying

Once the rice and ragù have cooled, line these and all of the stuffing ingredients up separately along the bench.
Place a couple of tablespoons of the rice into the palm of your hand, then make a dent in the middle. Add a generous teaspoon of ragù and a sprinkling of peas, followed by one piece each of the ham, egg, mozzarella and butter.
Slowly close up your hand, entirely covering the filling with rice. Mould the rice into a pear shape with your hands, making sure the filling is completely sealed. Pear-shaped arancini are typical on the east coast of Sicily, but if you prefer, you can shape the arancini into balls instead. Repeat the process until all of the ingredients have been used up.
For the crumb coating, whisk the eggs and milk together. Dip each arancino into the egg wash, one by one. Drain well in your hands, then coat with the dried breadcrumbs, ensuring each arancino is completely covered.
Use your hands to get each arancino into a perfect pear shape before frying.
The arancini can be deep-fried in a domestic deep fryer, or a deep pot, containing oil that has been preheated to 190°C. Carefully deep fry the arancini until golden brown, being careful not to break them. Remove using a slotted spoon and drain onto paper towels. 
If you have made larger arancini, place them in a preheated oven at 200°C for 10 minutes to ensure the inside has heated through.

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