ARANCINI FAVOLOSI FATTI IN CASA PIU BUONI DI QUELLI COMPRATI ! RICETTA FACILE E GOLOSA

good morning to all friends and welcome back to this new video I am francesca today let 's prepare the Sicilian "arancini" together also called "arancine" but let's not get lost in this linguistic diatribe and let's focus on the recipe that is really fabulous let's start by preparing the ragù that can be prepared even the day before we chop half an onion with a knife in the meantime I remind you to subscribe to my youtube channel to leave a nice like for this video to support it and if you like you can also find me on instagram I leave you all the reference link in the information box we always chop to the knife also a piece of celery and a carrot fry with 3 4 tablespoons of extra virgin olive oil add the salt and after a few minutes when the onion is golden we also add the carrot half a kilo of minced beef and blend with a glass of red wine we give a nice aromatic flavor with fresh rosemary , black pepper and a liter and a half of tomato puree glass of water and let it cook for a couple of hours until the sauce is concentrated and reduced in the meantime, prepare the peas then fry half a chopped onion, add 400 g of peas , season with salt and add two glasses of water, let it cook for one half an hour even the peas can be prepared the day before we prepare the rice take a pot add two liters of water 900 grams of rice suitable for arancini, salt and cook for about 14 15 minutes if you like you can also add some leaves of laurel now put the saffron in about 2 tablespoons of rice cooking water melt it and add it to the rice I always prefer to add it at the end of cooking add 50 g of butter black pepper a pinch of nutmeg give a good stir and add 100 g of parmesan grated as far as the breading is concerned we go to prepare the alloy made of flour and water I always keep an eye on all '' about 400 g of water and half or a little less flour we also add salt black pepper melt the lumps using a whisk set aside and in another bowl add a little peas and a little ragù and mix if there is any leftover some ragù and a bit of peas we can maybe make us a nice pasta and the next day or keep in the fridge or freeze to make other arancini look I use this tool to form arancini that will allow us to prepare arancini in a very short time, we grease it with a drop of oil, add the rice and with the plunger we go to create the hole that will collect our filling add two teaspoons of ragù with the peas the scamorza a little more sauce and ready for closing we just have to turn our equip them, shake it slightly and then the arancino will come out in a very simple way I will show you how to prepare another one and after I will also show you how to make it by hand these tools to make arancini quickly now you can find them anywhere they cost very little even less than 10 euros so you can find them on the internet or in the shops that sell tools for the home so it will not be difficult to find it but it will really change your life if you like arancini because in a few minutes you will be able to make many and voila even the second is ready do not worry if it remains a little open underneath because then with a mixture of flour and water and the breadcrumbs will form a closure that really will not open during cooking so be super quiet to make them by hand we take a part of rice we compact it well and we press it on the palm of our hand then we close it and if necessary add a little more rice to be able to close them in this way we compact and choose whether to give an elongated shape to make arancini or a round shape to form arancine then the linguist difference derives from here ica between arancino and arancina just its shape once we have formed and the arancini with these doses you will make 20 pieces exactly like the ones that came out to me we go to dip them in our alloy of water, flour, salt and black pepper then a nice dip in breadcrumbs better if homemade so it remains coarser which will also be more crunchy and therefore tastier and we adhere very well if you like the recipe leave a like and comment please, thanks well once we have finished breading the arancini we can think of frying them or cooking them in the oven as you prefer of course, we let them fry in deep oil for about ten minutes until they take on a beautiful golden color typical of arancini I advise you to use a seed oil or corn or peanut oil I do not recommend the extra virgin olive oil because it would give a slightly too strong flavor.We let it drain on absorbent paper and our arancini are finally pr onti to be enjoyed in the company of family or friends if you want since the preparation is long enough you can prepare more and freeze them already fried so at the time of use it will be enough to simply reheat in the oven they are very good I hope you liked the recipe remember to leave a like and share with friends see you at the next video recipe kisses bye bye

Channel: Franceska Chef

Views: 251,722

Keywords: arancini, arancini di riso, arancini siciliani, arancini alla siciliana, arancini franceska chef, Franceska chef, cucina siciliana, arancini fatti in casa, how to make arancini, home made arancini, ricette fatte in casa, fatto in casa, rosticceria siciliana, arancini al ragù, arancini alla carne, Pasqua, menu di Pasqua, antipasto, buffet, street food

Id: RyVX0VCtCLk

Length: 11min 30sec (690 seconds)

Published: Fri Apr 08 2022