How to Make SICILIAN ARANCINI Like an Italian

it's arancini thyme or arancine in palermo this is a classic carancino from sisley made with love just for you let's make it together and you want the melting cheese everywhere yes baby hmm [Music] to make the sicilian arancini like vincenzo's plate we need starting from the rice 500 grams of arborio rice one quarter of chopped onion a nice amount of pecorino or parmigiano reggiano 120 grams of nice butter and one liter of vegetable stock for the filling we are using 500 grams of a top quality beef mince like ground beef 100 grams of peas and that's not because of gordon ramsay it's actually nice to use peas one tube or can of tomato paste okay it's about 120 130 grams one chopped carrot one chopped celery stick half onion chopped into pieces fresh basil then we're gonna use a beautiful fresh mozzarella you can use buffalo or you can use fiordi latte and we're also gonna use some dry mozzarella which we are going to shred then we need some extra virgin olive oil salt and pepper to crumb the arancini we have two ways which i'm going to show you first we need fresh breadcrumbs then before we fry in sunflower oil we can do the pastella which is a mix of flour and and water or the eggs a business will never use eggs because it's too expensive but to be honest i like the eggs because it's crispier and tastier let's go first thing we want to do is to put about four or five tablespoons of extra virgin olive oil [Music] in a stainless steel pot let's do the risotto so what we're going to do is we want to put the onion in there and we want to cook the onion until it becomes golden brown okay it could take about seven to ten minutes it is important you don't confuse this rice with risotto we're not making a risotto it's a different technique we're actually boiling the rice in a different way okay we're putting the water first followed by the rice not a risotto this is not creamy this needs to be al dente and dryer see when the iron is golden brown just like this we're going to do is we are going to add one liter of vegetable stock which is here there we go put 120 grams of butter in the pot and let's wait until it melts we're going to add one tablespoon of the tomato paste and wait until the stock starts to boil so when the stock starts to boil we are gonna add the rice arborio rice now quickly stir now we put a lid on and we let it cook until the water absorbs guys always make sure you always stir the rice see it's almost ready we want the liquid to go we don't want the rice to get stuck at the bottom look inside look how wonderful this rice is see it's not creamy we do not want the rice to be creamy just want the rice to be like this perfect when the rice is ready we put a nice amount of butter we let it melt and then we mix it with the rice stir stir stir until the rice melts the rice is ready and we need to rest the rice needs to get cold so here i have a tray that i place in the fridge or in the freezer okay we want this to be nice and cold okay and what we do now is we want to put the rice here okay we're gonna spread the rice on top of this tray just like that now we gently spread it but don't push too hard we do not want to break the rice okay do not break the rice spread it with love now that we spread the rice just like this we're gonna put the pecorino or parmigiano on top okay put the pecorino and parmesan on top and we give the extra flavor by doing this we're giving extra flavor to the rice so important that you do this so so important [Music] now we need to wait for this to cool down okay we've got the options of putting it in the fridge or you can naturally do it okay if you do it naturally it's nice and hot what's gonna happen is the cheese will melt in the rice so i'm gonna keep this cold naturally until it gets cold but it will take about one hour or in the fridge for about half an hour up to you now let's cook the filling for our bolognese arancini okay here we go we have a generous amount of extra virgin olive oil now we do the sofrito so we have the celery carrots and the onions which we are going to cook for about 10 minutes on a medium heat sofrito is so important now we are not making a bolognese ragu okay we're doing a semi bolognese ragu it's gonna be done in no time and it's gonna taste delicious okay so fritto is ready it's been 10 minutes so what we do now is we're gonna put the beautiful ground beef the minced beef and what we're going to do now we're going to brown the meat we want to cook both sides and we want the meat to make love with the sofrito okay they need to make love so we are going to get a beautiful flavor into the arancini i'm doing this on a medium-high heat now okay i wanna brown the meat fast i wanna stir because at the same time i am breaking the meat here okay trying to break it so we don't have chunks now when i have small pieces of meat in my filling for the orange inning the beautiful smell ah i can't wait to have the arancini i know it takes time i know it takes time but it's worth it okay so any special occasions you make arancini and every single guest will love you more see the meat is nice and brown what we're going to do now we're going to put a piece we're going to put a tomato paste a tomato paste everywhere just break some basil leaves in there and break it with your hands please do not chop the basil on the chopping board because the chopping boards will stake the flavors from the basil you want the basil flavors to go in your food a little splash of water and now we stir stir stir keep stirring until the red the beautiful tomatoes come back to life i think i watched too many gordon ramsay video i use peas all the time what we're going to do now we want to gently cook it on a medium low heat for about 20 minutes okay to a maximum of 30 minutes make sure you stir the next 20 minutes okay now see you you don't want this to dry up okay so always have a little bit of water on the side and let's make sure this is nice and moist okay we want the meat to be nice and moist and the water also helps to get more tomato sauce out from the tomato paste one thing we want to do now is we want to be generous with the salt and pepper so we have sea salt over here nice pepper black pepper and keep stirring we got 15 more minutes and if you need to add more water you add more water this is something i've been doing lately i put just a little bit of butter just not much just a little bit of butter in there just to make it a touch creamier okay at the end okay go five more minutes and the butter i think it's gonna take it to the next level you don't have to but it's nice hey does it look like it's ready to you know to me it looks like this feeling wants to go inside the orangini so come on cool down and make love with the arancini [Music] [Applause] [Music] all right now let's cool down this beautiful meat filling for our arancini now we want this to cool down okay we don't want this to be too hot so what we're gonna do is we're gonna place it in the fridge until the rice is ready i will say at least one hour in the fridge guys it's time to assemble the arranging so first thing to do we want to cut the fierdi latte in a way that we can have small small cubes you know like very very small cubes let's go like this we'll make them small see we want to make them very small very tiny this is so much easier to melt when we fry them look at that fresh mozzarella is best we want to have a bowl with water because our hands need to be wet all the time okay like when you make meatballs you want wet hands here we got the cheese here we have the meat filling so what we do now we get the cold rice and the rice needs to be cold guys when i say cold it needs to be cold we do this on the palm of your hand now we get the meat put the meat in there oh yeah just be generous please put the meat in there be generous with the cheese the cheese needs to go everywhere okay you want the cheese to be everywhere and now that we have the feeling here let's put a little bit more a bit generous please let's put more cheese on top now that we have this full of cheese let's get the rest of the rice and we put it on top okay put it on top close this side and now we make the bowl and when you make the bowl you want to press you want to press because you get all the moisture out and you make it tight as tight as possible but what i can say to you is that you get lots of moisture coming on your hands right now okay so what we need to do now is we need to make the arancini into bowls we're gonna place it in here we're gonna place it in this okay we're not gonna fry them straight away it is important for the arancini to rest [Music] that's how you make tarantini simple and easy so guys what we do now is we need to put them in the fridge i would say overnight or at least one to two hours but try to do it overnight what we want to do is we want the starch to basically set set the arranging so when we fry them tomorrow they will be easy to fry they won't fall apart and they will be nice and firm if we don't do that there is a risk that it will break so put them in the fridge and get all the moisture out this is the day after and the arancini are nice and they dried up you know the moisture is out see there's no moisture they are perfect they're firm and they're not gonna break and this is what we want i'm gonna show you how to crumb the arancini two different ways okay one way is with the flour and water the other way is just with eggs i think with the egg it's a bit crispier okay but you choose now if you want to do the pastela which is basically flour and water the most popular way to doing sizzling you just add water to flour and then you mix you mix until you get a sort of uh cream okay but basically we don't want this to be too thick we want this to be nice and runny so that way we can crumb the orangini see this mix here it's called pastella okay so now what we do is we get an arancino and we put the orangino through this okay i'm only using one hand to do this job put the orangino through the pastela just everywhere just like that perfect and now we put it on the breadcrumb so this pastel will help to absorb all the breadcrumb just like that see breadcrumb goes everywhere and now we put arancino on a tray with baking paper and now we use my favorite way which is the egg okay so what we do is we beat two eggs be two eggs and we put the arancino in the egg this is what i like to do a homemade it's nice with the egg get rid of the egg put in the bread crumbs and make sure that arancino makes love with the bread perfect and we're ready to crumb it here we go [Music] now we need to fry the arangini you can use peanut oil but you have to be careful if someone is allergic to a peanut or we're using sunflower oil we need a temperature of 180 celsius let's check let's see if the oil is ready that's what i do i don't measure the temperature it's ready to fry see it's frying so we start by frying the arancini go one i've got two to fry the arancini you're looking at between five to seven minutes okay we want them to become nice and brown on the outside but we also want them to cook on the inside what i like to do is i like to move them around okay fuse a fryer is different you don't need to do it but if you're using a pot just like me it's good to move them around okay oh look at a beautiful color color that also helps because of the eggs this one is the egg one see the color it gets beautiful dark color look at that now if your arancini gets dark up before the five minutes if it gets to this color well let me tell you they are ready okay you don't need to wait five minutes they are ready we do 10 more seconds and then we take them out but let's take it out look at this beautiful color look at this beautiful color of the orangini this is what we want this is the one we done with the pastela look at the difference look at the difference of color look at that that's fantastic it's a toy crunch this is the sound that you want look how nice these big bowls are huh who doesn't like big bowls like this and this is how you make the famous sicilian balls oh yeah the arancini balls made with love and crunchy this is what our restaurant will do let's get some nice homemade tomato sauce if you can let's put at the bottom beautiful then we're gonna place the arancino on top just like that a little bit more tomato on top a sprinkle of pecorino cheese oh we love pecorino cheese and last but not least a nice basil leaf and here we go tarantino bolognese it's ready to be served [Music] guys this is what we want on the inside okay let's open the orangino and you want the melting cheese everywhere yes baby yes and now we're ready to eat it ah [Music] mm-hmm [Music] you see how cheesy yummy this is definitely worth it you want to put spinach ricotta do it you want to put mushrooms do it you want to put mozzarella and ham do it this is marvelous marvelous and the paste peas are so beautiful in them gordon ramsay will love this one i don't know how many i can have actually usually three or four and i will be so happy the rice is perfectly cooked my hands are beautiful and oily oh crunchy to perfection we brought easily to my kitchen guys i've got three more to eat i don't know what else to say thank you so much for watching i will see you in the next vincenzo's plate video recipe hey hora simanja the enchanter's plate i'm going to have fun thank you guys write a comment below please

Channel: Vincenzo's Plate

Views: 461,823

Keywords: vincenzo's plate sicilian arancini, arancini recipe, arancini, arancine, sicilian arancini, how to make arancini, vincenzo's plate recipes, rice balls, italian food, italian recipes, food recipes, sicilian arancini recipe, arancini balls, italian rice balls, arancini balls recipe, arancini recipe sicilian, arancini recipe vincenzo's plate, how to make arancini balls, vincenzo's Plate

Id: Au4uMLaokSQ

Length: 19min 36sec (1176 seconds)

Published: Sun Feb 20 2022