HOW to make SICILIAN ARANCINI - Italian Rice Balls
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- Опубліковано 30 лип 2024
- HOW to make SICILIAN ARANCINI - Italian Rice Balls
Arancini or should I say Sicilian Arancini - fantastic 'street food - a delicious rice ball stuffed with many different fillings.
Ingredients Below
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In Steves Kitchen today I show you how to make Arancini and I fill my Arancini with ragu, peas and mozzarella and then deep fry them.
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You will Need
For the Ragu
2-3 tablespoons of Olive Oil
1/4 of a cup of Diced Onion
250g / 1/2lb of Ground Mince Beef
1 small Carrot
1 stick of Celery
1/4 of a teaspoon of Black Pepper
1/2 a teaspoon of Salt
3 tablespoons of Tomato Paste Concentrate
1/4 of a glass of Red Wine
1 teaspoon of Sugar
1 tablespoon of All Purpose Flour
1/2 a cup of Water
1/2 a cup of Peas
Chopped Basil
For the Rice
2 tablespoons of Olive Oil
1 cup of diced Onions
900ml / 32 fl oz of Water
1 Vegetable Stock Cube
4-5 tablespoons of the Ragu
450g / 1lb of Rice
Mozzerella Cheese cut into cubes for the stuffing
For the Arancini Coating
2 Eggs
Fresh Breadcrumbs
Oil for Frying
Oil Temperature: 175C / 350F and cook for 3-5 minutes
For full written Instructions check out my Website here:
steves-kitchen.com/sicilian-ar...
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#italian #arancia #recipe - Розваги
I've seen these (round ones) at my grocery store's deli/prepared food section and I had no idea there was something other than rice in the middle! I've never tried them before, you make me want to! BEAUTIFUL photographs Steve
Hi Tammy, They can have Raggu, as I made here, which is super popular in Sicily, also it's common to fill them with Mozzarella and Ham or Spinach and Ricotta.
I meant to say to you Tammy, we passed through Pompeii recently, Michele and thought of you and Max, I know you had wanted to see it. So at least we said "Hello" to Beautiful Pompeii from you. :o) I do hope you have the chance to visit again, do wait for the Spring though, it was a little cold and wet on our visit but still a remarkable place..
Love to you from us in Sicily 😉
Steve
Defnitely making them while im in quarantine. Prayers for Italy and the world.
There is nothing better then going to a country and learning to cook the way they have done for hundreds of years,.. plus.
My great grandfather left his home town ''Fiumefreddo di Sicilia'' in 1909 and come to Australia.
Thank you very much Steve.
Thank you Jonathan, if you have not had chance to return there. you really should it is beautiful and the people are so great.
Made some yesterday with my leftover wild mushroom and garlic risoto. Trust me when I say use next day risoto ! Delicious !
What a marvellous idea. Who doesn't like ragu, with peas and rice anyway, with the added cheese and deep fried crumb, oooo, gotta make these 👍
Hope you do Sam, let me know how you get on...
Steve
I had these on the island of Capri. I was there maybe five years or so ago and was staying at a hotel. It was getting late so I stopped by a little shop and asked for this, this, and that. Something to snack on later. Luckily, one of the things I got was an arancino. It was so perfect for a late evening snack. Sitting on the patio eating it with a bottle of Pellegrino was one of the best memories for me. Also had suppli in another part of the country when I visited at a later time. Those were also delicious. Every time I make them I always think of Italy.
Commissario Montalbano is always eating them...that's why I am here...and I love them! :)
Montalbano made me aware of this food. Delicious!!!
I lived in Sicily for three years. I took a cooking class for making Arancini, but since leaving, I somehow lost the recipe. This is very similar if I recall and I've wanted to put my hands on a good recipe. Can't wait to try these!
Well done, it is the real thing!!!
Oh l can’t wait to make them. My mom made these all the time. For the holidays. I love them. That you
I am Sicilian love them. ❤️❤️❤️❤️👍
Steve, I am married to a Sicilian, and the first time I had these was at a Sicilian restaurant in Brooklyn, his home town. I have made these based on your method, and they came out just like I'm used to. Thank you for this. And I made then conical, which also came out just perfect. Bravo.
steve you make then most Authentic I have found on You tube! Thank you !
Thank you.. I do try ;o)
Stumbled upon this on a quest for arancini recipes, thank you for making this so clear and easy to follow!
You are most welcome Rose 😊
Exactly what I remember from when I was in Catania, Sicily. Every time is see Arrancini on the menu I have to get it. The restaurants always seem to over complicate things. Looking forward to trying this recipe. Thank You!
Thank you, I was lucky to be in Sicily when we made these, lovely people gorgeous island..
Best recipe ever, great job love it. Thank you many blessings
My fiancée is Sicilian. He will love this! (So will this Irish foodie!) Thanks so much!
Thanks :)
That's awesome :D Did he love it then? Also, I hope you don't mind me pointing it out but I first thought you were talking about a woman because of the way you wrote "fiancée". Just a little fun fact, since I'm French: fiancé (when you talk about a man), and fiancée (when you talk about a woman). :P
Two years ago, I spent a weekend in Italy with some friends. First time in Europe and flew all the way from Canada just for 72 hours. This video reminded me of my time there. Great country and great food. You're a good find Steve!
Also, I'm drunk...
Great job Steve, you explained it very well.
Hi Steve, as the weather was poor today, out came the ingredients, Ive produced 6 large Ragu & Mozzarella Arancini, they don't look quite as good ( pointy ) as yours, but they taste delicious, I'm no cook, but following your very clear and easy video I produced something Im very pleased with, so a big thanks to you.
I am Italian and they look amazing good job.
These look amazing. I cannot wait to make 😊😊
wow this is the most detailed cooking demo of arancini I have ever watched!
Thank you, If I recall correctly I filmed it in Sicily.. Or soon after our trip..
Fabulous!!
Thank you for a great tut! Can’t wait to make these tonight
Have fun!
I'm from Italy but now I live in California and I'm missing arancini so much! You did a very good job with the arancini Steve! I'll definitely try to make them soon!
FAYE, you miss them and I will miss them too when we leave.. Making them is fun though and I suspect it will have the memories flooding back.. Thanks..
Loved it
What a beautiful kitchen and courtyard! Gotta try these; they look scrumptious!
Thanks Jonathan, they truly are a great Sicilian treat..
I like the way you present this very simple instructions and ingredients excepts perhaps for the type of rice im gonna give this a try
Frying my first home-made Arancini right now! Thanks Steve
Enjoy
Beautiful 😊 thanks
An excellent presentation. Thank you Steve.
Thanks Joe
Bellisimi arancini👏👏
Great video. Reminded of Gary Rhodes style. Looking forward to watching more and trying some of these.
Beautifully cooked and presented, I will definitely use this recipe thank you Steve.
You are very welcome
Thank you! So informative!
your chef jackets are awesome just like your recipes! love u chef! thanks for sharing
Thanks
thanks this was delicious!
These look delicious I’m definitely going to make them
This looks soooo good! That'll be my plan for tomorrow :3 Thank you for the video
You're welcome July
I'm going to try to do this for my daughters b'day! Thank you
Exactly what I was looking for! Pefection.
Cheers.
Nice time to make
Had these recently in Sicily, they are delicious, I am going to try your recipe, Thanks Steve
YOU ARE GREAT MY FRIEND!! BEST AND EASIEST RECIPE FOR ARANCINI
Thank you..
Well presented Steve. Beautiful photos. Arancini are a family favourite. I will try out your method of a lighter crumb batter. Thank you. Blue Mountains, NSW, Australia.
Thanks Steve. Great recipe. Cooking it again now for a third time. Keep up the great work!
Great to hear! Thanks :)
Thank you for this great recipe
Thanks my time in Sicily :o) 👍
I've never heard of this, but I'm glad I have! It looks so nice I love dishes like this, thanks Steve you never disappoint.
+Archie Langley thanks Archie. You should try and make it. I think you will love it. Tell me if you do. .
Steve
Lovely. Resently made them
Great im going to make it, thank you
You are welcome 😊
Hi Steve I'm going to Calabria next door to Sicily in May. I go every year and the various arancini form a staple part of my lunch there... With a few pasticceria dolce washed down with a cappuccino... Amazing. The food is so good there especially the seafood...
Ahhh! My lunch today :o) Have a great time, I know you will.
Great job. I love them and you've done a great job. They're beautiful. Yes, i'm Scilan....100. % thanks. 🇮🇹🇱🇷❤
Thank you Patty, well I was in Sicily and had some great teachers.. ;o)
@@Steve-Owens i'll bet you did. Beautiful presentation, clear, concise. Great voice, very pleasant. And they look FANTASTIC. I will be making them soon. Thankyou.....Patty. 😍
Steve's Kitchen how did you go about learning this recipe in Sicily? How long did you stay there and how did you learn?
Wow this looks so good Steve!
Thanks Danny..
Excellent!!!!
Many thanks!
Awesome chef oliver from jamaica awesome
I just learned about these they look delicious! I’m going to make some soon. Thank you for the video.
Have fun!
Oh God yum
Yumm! ❤️
:o)
Wow! We've seen these on Montalbano and wondered what they were! I really have to give these a go, but.....so fiddly!
I had one yesterday for the first time and it was delicious. The one I had was Tomato, Mozzarella Cheese and it was a real treat. Your video is so well explained thank you.
Thanks :o)
If you have the chance to Join us for a Live Chat, Q&A from India tomorrow, please do so.. the link is here - ua-cam.com/video/UtdtV1kt4p0/v-deo.html
Very good
Love the chef's jacket. Difficult knowing where to look - at the great jacket or the great food. Thanks for this. Came here as I've decided to try and make arancini, never made it before. This was well-presented. Have subscribed.
Oh that looks good!
They are so good Tammy :) Thanks
Yummy!
Indeed.. :)
They look wonderful Steve! I'm going to try these soon.
Have fun!
Absolutely amazing recipe you have there... can't wait to make them!!! Aaaaand, your newest sub...very cool cooking show personality...
Thanks and welcome
I wil try to make it. Thanks!
Have fun.. :)
Awesome jacket...Very cool!
Thanks
My wife makes them the exact same way and the shape is to a T. Good job. Now I feel like making a few.
Thanks..
I’m just back from first time in Sicily and also fell under the Arancini spell... as much as I went and bought a fritteuse lol.... thanks for the recipe, it works well and comes out tasty. Now I only need to learn how to increase the ragu part and have a thinner rice padding
Wasn't it great ? :o)
Yess
Your arancini are amazing! 😊
Thank you!! 😊
Today I am going to make it for the second time as saturday evening snack. I like it more than our Dutch bitterballs. Thank you.
Thanks Lien.
I'm both dutch and sicilian so I'm enjoying both equally. bitterballen met pindasaus
Made some yesterday. Great recipe.
Thanks
Gracias Steve
You are most welcome Karlos..
Like you style!
I'm here because of Montalbano lol. Thanks for explaining, I'll have a go :)
Τhanks,looks delicious!May I ask,what kind of oil are you using for frying the arancini?
Yuuuummmmmm😋😋😋
Fine job, Steve, and very well explained. The harlequin chef's jacket is a bit hard on the eyes,, but if it floats your boat ...
Steve you killed it smazing
I usually put saffron in rice and butter when rice is cooked other that that you were great ♥️
Thank you :)
looks good
Thanks :)
Never had Arancini before I'm going to have to give them a go 😀
Hey Zach.. How are you. You should, you'll love em'
I'm going good, how about u how's your travels going
AussieZach88 Going well Zach. Starting to miss a lot about Oz though but it's fun.
Love it thanks. I could listen to you all day. I want to make them a day ahead for a gathering. Do i just put them in the oven to reheat them?
Hi, Steve. Your recipes keep getting better and better. Vincenzo's Plate would be amazed. What do you enjoy about mozzarella? Have a good day, Steve.
Thank you Byron, that means the world to me buddy. Mozzarella is so very versatile, today I had a buffalo mozzarella, which was so good you could just woof it down on its own. Other more mature mozzarella are great for Pizza and Lasagna. So much i like buddy.. hard to list it all.
Steve
thanks
Thank you..
QUE RICO SE VEN ESOS ARANCINI ,HAY QUE PROBARLOS SALUDOS DESDE CHILE
Y SI ES EN SICILIA MEJOR!!!
Thank you.
It's really simmilar to our rice Kubba from Irak.. 🤤🤤🤤
Interesting!
Yesss !!! It was the Arabs that introduced rice to Italy and the original recipe used saffron rice topped w meat and veg.. then one of the Italian kings needed food for hunting so they started rolling into balls and Deep frying.. and when tomatoes 🍅 started being grown in Italy they added that to the meat as well … 😋😋😋🤤🤤🤤
@@svenivoire1890 didn’t knew all this information, thanks for that. The first time i ate arancini was in Napoli 2 years ago and i can tell you i’ve never ate something that delicious before. Specially the one with cheese and dill 😋😋😋😋😋
They remind me of shopping at the supermarket in Albenga, Italy! Eating them hot, in the car! Thanks.
Steve my dear. I have been back from Sicily and I will make Arancini very soon. I am now in London so what brand of breadcrumbs should I buy? Thanks so much for your fantastic and very detailed video clips. You are such a great inspiration xxxxxx
Thank you for saying, I can be too sure as I don't know the brands over there well. Just look for a decent brand, I hope they come out well.. I miss them already.
These look amazing, going to give it a try. You said they are great just after cooking whilst warm, but could they be made in advance and perhaps served the next day either cold or warmed through?
They Can Andrew, I think they are at their best Fresh but many are sold warmed the next day..
Good on ya blue.
They look delicious. In all my years of making arancini I've never seen them shaped like pere (pears)
It makes perfect sense for distinguishing different fillings. Your travels are bringing us global food authenticity. Very Cool
Thank you Anne, that surprises me! It's the most common shaped Arancini here in Sicily, most of the street signs show these pointed Arancini, it's a little tricker to form. I assumed in the US this shape was common too but it appears not ;o) Oh well we live and learn. Next Time I will make the Round ones with Saffron and Mozzarella/Ham.. I can't resist them. Thanks XX
Hey Steve, I have been told the rago, ideally should be made with tender beef shredded instead of mince, please let me know whether the traditional Sicilian method has beef or mince?
During my months in Sicily I learned to be careful about giving such advice as each family recipe is both right and yet different. In my experience a ground beef was often used but I think there is room for experimenting..
I've been trying to stay away from the carbs in rice, but I have GOT to try these.
Go for it, I hope you enjoy them..
OMG!!! You need to do voice commercials. Your voice is amazing!!!!
You are kind, I can't imagine it but our own voices often sound odd to ourselves..
Great job Steve! I love these so much. I can never get that traditional pyramid shape so mine end up looking like rice balls. Hugs to you & Michelle :)
Thank you Marie.. I will do.. 🙃
Yes I did. Thank you :)
Must try them , thanks I would like to know what other fillings to put in . , 🌈
Thanks Rita, common here in Sicily are Mozzarella/Ham and Ricotta/Spinach..