SICILIAN ARANCINI Recipe | Homemade Italian Rice Balls Recipe (VIDEO)
Sicilian Arancini are deliciously plump stuffed rice balls filled with ragu, peas, mozzarella and deep fried. Arancini are originally from Sicily and my version is simple to make and coated with fresh breadcrumbs making them extra crispy and simply exquisite.
=================================
Sicilian Arancini Recipe | Homemade Italian Rice Balls Recipe
INGREDIENTS:
RAGU
1 x can of Mutti Doppio Concentrato (Double concentrate tomato sauce)
150g baby peas
550-600g mixed pork/veal mince
1 carrot (chopped into pieces)
1 celery branch (chopped into pieces)
¼ onion (chopped into pieces)
4-5 tablespoons of extra virgin olive oil
A few pinches of table salt
Generous bunch of fresh basil leaves
1 glass of water
ARANCINI BALLS
1 fresh mozzarella ball (or Fior di latte)
500g Aborio rice
Thin slice of butter
¼ onion (chopped into pieces)
1 x vegetable stock cube
Fresh breadcrumbs in a wide bowl
1L water
Small bowl of water for your hands
2 eggs
Vegetable oil (enough for frying)
UTENSILS:
1 x medium size non-stick frypan
1 x medium pot for rice
1 x whisk or fork
1 x wooden spoon
1 x medium tray
METHOD:
Vincenzo’s Tip: Before starting to cook, place the empty tray into the freezer. You will use this to cool down the rice later on.
TO MAKE THE RAGU
1. Put the frypan on the stove at a medium-high heat.
2. Add 4-5 tablespoons of extra virgin olive oil along with the chopped carrot, celery and onion until it begins to brown, then add the mince.
3. Mix the meat through using a wooden spoon and turning it over until both sides begin to brown.
4. After a couple of minutes, add fresh basil by breaking the leaves into small pieces, peas and a glass of water.
5. Leave this simmering and once it reduces, add the Mutti concentrate and mix jut through.
6. Add a tablespoon of salt after 2 minutes and mix it once again.
7. Leave this to simmer on the stove on a medium-low heat for around 10 minutes.
Continue reading the recipe: http://bit.ly/arancinirecipe
==================================
Camera Operator: Bill Z Way
Production Company: Fame Park Studios
Music “Oktogon” and “Platos178 ok” are composed and performed by Walter Gaeta
Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes, Pizza recipe, Italian cuisine, how to cook, cooking show, drinks, aperitivo, Bbq, Grilling, Sydney, Australia, Leichhardt, cooking, delicious, modern,
==================================
Vincenzo’s Plate is a You Tube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering Italian Food Recipes right out of your very own kitchen, whilst having a laugh (and a glass of vino!).
#risotto #arancini #recipes #riceballs #arancine
){kind=link}
){kind=link}
Please SUBSCRIBE TO MY YOUTUBE CHANNEL
My favorite Sicilian location is Toarmina!
I keep looking at the recipe, but you have a thin slice of butter as one of the ingredients, but never say how it's used in this recipe. Does it go in the ragu with the meat or in the rice?
Favorite Sicilian location: None
Great Vid!
Yummy… Oooh looks tasty
Catania
Cefalu
What happened to the butter? What were you going to do with it?
where's the recipe ingredients
Oh my goodness that is the most delicious looking thing I have ever seen!
I lived in catania and miss it ever so much! Thanks for this video! Ciao
I am so going to make these. They look delish. Thanks for sharing this amazing recipe. Big 🤙🤙🤙’s for this video and new friend😁
Arancine o arancine!!!!! Ti prego!!!!
Favourite place in Sicily is Cefalu. The people here are very friendly.
Brucoli!
I had funghi anacini in Sicily… Catania, my favorite place, loved Taormina as well..
Love your channel, it’s like being back there… met great people and ate ridiculous food. 💗
(Ho andato cuatro volte… amo Italia) ☺️
Porto Palo di Cappo Passero and Siracusa!
Ill make this vegetarian style. Itll be delish!! Thank you Chef!!!
My dad is from Tusca! He does not eat rice but has mentioned this is the only way he will eat it. Now I can make it for him!