I cooked professionally for 20 years. I paused and subscribed at the flour and water paste. Love watching the older generation share their tricks. I learned something new today :)
I was surprised by both the use of regular cooked arborio rice with egg and cheese mixed in as opposed to using risotto as I've seen on many recipes, and the flour water paste, I'm sure it's easier to coat the balls with breadcrumbs in the water and flour mixture rather than using eggs as the binder, no need to use the eggs because they're already mixed into the rice. Very interesting! I've made them a few times since having them in Sicily the way I described but now I want to try it the way Giovanna makes them, because mine didn't taste as authentic, although they were still good.
My family has a lot of Sicilian Heritage. It makes sense to me. Growing up My father always said the only people cheaper than Chinese are Sicilians so making it as low cost as can be is a no brainer for me, but training professionally you often won't run into these techniques, or you get stuck in orthodoxy loops. Making them with Risotto makes sense too if you have a lot leftover too but that sounds more like a restaurant hack to save costs by turning yesterdays entree into todays Appetizers. I'm guessing a lot of the food vloggers have plenty of exp. in Hospitality as an industry and haven't learned the original methods. Stuck in the same loop. Let us know how the recipe turns out I have some arborio I just need cheese which is super expensive :) @@Ettathesupercat
I think that I could say with some confidence that no Sicilian would make arancini with risotto 😱! The flour paste is what my mother used and she never had one break when it was lowered into the hot oil!
Ok, whomever styled this kitchen, deserves gold stars. I don’t make this often, but you’ve inspired me to make it this week for sure. I use fontina, but that’s just me. Brava! That mold is pretty cool! I love that oil rack.. old stuff is the best.
My cousins made them for me last week so I now know how to make true Sicilian arancini! Absolutely delicious and just how I remember them from when I was a little girl! I used the molds by the way and perfect!
Finally, a version that is pretty close to how my mom and nana (both Sicilian) used to make them. I've been looking all over for this. People fuss over the rice (oy - the NYTimes thinks you have to make risotto for this dish! ). The rice is enhanced by the egg and lots of cheese. Mille grazie!
Although I hold the New York Times culinary advice in high esteem, I agree with you that arancini are not made with risotto, but with cooked rice, eggs and lots of grated cheese! Thanks for the clarification!
I just had this pop into my recommendations and I was immediately captivated by your personality! The food is almost as great as you are! Definitely gonna check out your other videos! It's always great to see older adults sharing their wonderful knowledge (especially that of the art of cooking) with people online! Ive never heard of these before but I think I'm gonna try and make them now! P.S i really love how vibrant and bright your kitchen is, haha
Thank you, I love nothing more than sharing my repipes and family traditions with wonderful people who know me, or who chance upon my channel! Welcome!
I used this recipe as a quick dinner when all I had was ground beef and rice - a fantastic way to make something great out of almost nothing! Thanks Giovanna!
The wonderful tv detective series 'Montalbano' regularly features giant Sicilian arancinis. We ate several delicious examples. The queue was out into the street.
Wow!!! My husband is Roman and I will be making these as a surprise for him. Wine, Arancinotto! Thank you for sharing this recipe with us. I bought some at an Italian deli and they were terrible. These look delicious!!!
being Tuscan, for deep fry I usually go for the classic double coat: beaten eggs, flour, beaten eggs again and bread crumbs. but this method of using just a thin batter before the bread crumbs actually makes a lot more sense for arancini. I'll give it a try soon, grazie Giovanna ❤
The traditional breading for the arancini is not the classic panatura all'inglese - flour, beaten eggs, breadcrumbs - but la pastella, the paste as shown in this video. Just for the info, if you're talking arancini - with an i, plural of arancino - you're talking about those rice cones, made in Catania. They emulate the Mount Etna, which is near Catania. If you're talking arancine - with an e, plural of arancina - you're making the Palermitan version. These emulate an orange. Also, traditionally, the rice is cooked with some saffron, which will give the rice an orangey colour...
My mother-in-law was from Sicily she was a wonderful cook. My one grandmother was from Rome and the other one from Naples and they both great cooks, my mom also. Actually my whole family were great cooks ! I miss them so much.
I found you on UA-cam and I feel like I am watching my grandmother cook! You even cut garlic like she did! She used to make the fried zucchini flowers for me when I was a child. I love all of your recipes, I am watching one episode after the other with my 89 year old mother and we feel like we know you and you are family, but all Italians are related aren’t they :)! I have ordered one of your cookbooks and would like to collect them all… Our family is from the region of Torino on my mother’s side and my grandfather from Belluno. You are a delight to watch!
Giovanna, my Grandmother, Angelina Donzella, who came to NY from Ragusa in 1912 used to fill the Arancini with sugar sweetened Ricotta (like our Ravioli), then roll them in cane sugar as they came out of the oil. They were always served to us in this fashion. Have you ever come across this version ? I have a copy of your autographed book, & it is like seeing all my family's recipes, with some slight variations. Mille grazie, sabenediga.
Carissimo, I try to do videos of traditional Sicilian recipes, those that the early immigrants made for their children and American born grandchildren but without leaving written recipes, and my followers are grateful for the memories that bring back their loving grandparents. I grew up with a family named Donzella who were intimate friends. They were John Donzella, and his wife Giovannina Mure' from Ragusa. John was born in Bridgeport, Connecticut where his parents immigrated in the early 20th Century before going back to Ragusa where John grew up. John and Giovannina in turn came to the US in 1950 and returned to Ragusa in the 1960's. Their daughter Joenna Donzella lives in Ragusa, and is my Godchild. Are they relations of yours?
My grandfather Giorgio Donzella & his wife Angelina Maru moved to Bridgeport during WWI in 1917 so my grandfather could work in Remington Arms factory. In 1918 my mom was born in Bridgeport, and soon after the war's end they moved to Tarrytown NY where there was a rather large enclave of Rausani. My grand father's brothers John & Carmelo also lived in Tarrytown untill their demise. The John Donzella that you speak of may have been my nannu's cousin. @@GiovannaBelliaLaMarca
Giovanna your kitchen is bright full of light and has a tremendous feel good feeling Cooking anything with love respect and tradition always comes out wonderful Giovanna your apron is cool 😎 Thank you
Giovanna, have you ever heard of "coxinha"? It's typical Brazilian food. Even though the basis is potato, the shape is pretty much the same. It's also delicious! The traditional filling is chicken with Brazilian cream cheese
I've had Coxinha many times. I love them. There are many Barzilian restaurants here in the Newark N.J. area. They're not made out of rice--but tasty anyway.
👋🤗 Hello! I thoroughly enjoyed this moment in time with you! I felt like I'd been captured up, away from this place to a sunny 🏡 full of love, on a cliff! Thank you for the moments and the recipes! 🤗❤
Ma'am, with all due respect, that is NOT Arborio rice. Nowhere near it. That is long grain rice typical in American kitchens. EDIT: I just now bought your book. I'm very much looking forward to reading it cover to cover -- especially the additional history and language sections. Thanks so very much for writing it!
Thank you, Adam, you're very kind, but I assure you that the rice is Arborio from Italy. Do you think it's not Italian because I use a rice cooker? I hope that you're enjoying the book.
@@GiovannaBelliaLaMarca Ma'am, with all due respect, I don't know what they're selling you in a package labeled "Arborio," but that isn't it. I've seen a lot of Rice Fraud -- mostly Arborio passed off as Carnaroli, or barely-aged rice passed off as long-aged rice -- but the shape of your cooked grains just doesn't match the shape of cooked Arborio, no matter how it's cooked. Please don't take this as an accusation; I believe the fault lies elsewhere.
I’m so happy I came across your videos. My husband lived in Sicily when he was young and always reminisces on the delicious food. He love the arancini and you made it in the cone shape just as he remembered!
Ma quant'è buona la "cultura" siciliana! A Roma, invece degli arancini (che a Palermo chiamano "arancine"), facciamo i supplì che vengono pubblicizzati come "supplì al telefono" per l'effetto del filo che fa la mozzarella (come si vede nel filmato). Complimenti a tutti! Editing perfetto!
Bisogna essere di una certa etá per afferrare il significato di Supplí al telefono! I giovani non sanno cosa siano i fili del telefono! Per la generazione dei nostri genitori, i telefoni coi fili erano il miracolo dei loro tempi! Grazie, Giovanni per la tua spiegazione dei Supplí Romani.
My cousin Giovanni in Rome, pointed out the similarity between the Sicilian Arancini, and The Roman Supplí which are smaller rice balls with mozzarella inside, which when you bite into them, makes the mozzerella into long strings which reminded people of the new fangled invention of the telephone wires. Of course, young people today, who have never seen telephone wires, don't get the connection!
Interesting gadget. One can find something similar for Japanese rice balls. Never thought about subbing sushi rice for Arborio. But both are easily found in local stores and I always have both on hand.
Giovanna, the problem with watching your channel is, I invariably have to try everything you do, which ends up making me gain even more weight than I already carry.
Giovanna, wonderful video on Arancini. There are so many ways to make a given dish. Please allow me to share my method for Arancini. I cook the peas inside the ragu. To make the rice, I saute minced onion with butter. Then add the raw rice, mix together in the pot. I then add the liquid (50% chicken broth + 50% water). The chicken broth adds so much flavor to the rice. Sometimes I also add some saffron if I remember. Then when the rice cools, I add one egg for every cup of uncooked rice. I also add shredded mozzarella and grated Romano cheese. Both cheeses help to bind the rice when forming the rice balls. I form the rice in my hand and with the other hand I spoon in the ragu and a small cube of mozzarella. I use a Presto electric deep fryer that holds 4 large arancini and there is never a risk of a boil-over onto my stove. I was so surprised to see your Aranchinoto rice ball maker. I never saw this device before and just ordered it on Amazon! I can't wait to make more rice balls!!! Thank you!
Arancini are Arancini: Use any method, and they re always delicious. You are really equipped, so I hope that you make them often! The Arancinotto is also a good tool which is fast and pretty fail proof. Hands, of course, are the best tools in the kitchen!
The things you don't know when you try to just "wing it": What?! You refrigerate it?! That would have helped. So would the flour/water layer instead of the mess the eggs made. My results -were- tasty. But the structural integrity was... poor. Next time, much more success!
fantastic !!!!! but..... i would never ever even think about making this !!!! so much pain for not much gain !!! unless... of course we belong to nostalgia...oh, nostalgia genre.... good luck nostalgic people but... do invite me too plsssssssssss.... hahaha
I stumbled on your page, looking for arancini gadget and I found you, absolutely loved your recipe, I have made them for my husband who is Sicilian, did a good job. Doing it by hand it’s a bit hard when I’m planning to teach my son and granddaughter to make them, I will definitely get the gadget at Amazon. Oh my goodness, my daughter in law and son are going to love making them. They enjoyed grandma Spanish and Italian food. Thank you for sharing.
Hmm, it seems to be perfect! I'm surprised you don't dip in the beaten egg before the breadcrumbs. Does that work too?. I saw a video with an Italian grandma, very different from yours. For me I think I will try yours first because there was not eggs into the rice and I think I'm going to success with your recipe. I am French. A new subscriber, from today and I congratulate you for your very clear explanation, and also the quietness that comes from you..
I loved this recipe. I had leftover cooked short grain rice in the fridge, and I couldn’t believe how quickly this came together- probably 15 minutes start to finish. I didn’t do the waiting time because it was cold when I started. And the kids have never had a better after-school snack. I didn’t tell them they were missing out on an option for a ragu filling.
I'd sometimes makes these with leftover risotto. Sometimes putting mozzarella cheese inside. Over the last few years, I'm making more paella, so same thing, but with Manchego cheese inside. I like the device you used, but I usually make them much smaller. Olive oil too expensive, so is there another healthy alternative?
Sooo... this is a recipe for american arancini like spaghetti and meatball ?! How about zafferano? Never heard that in the original recipe there is mozzarella. You might reference to the suppli' the Roman version of it. Never use the commercial mozzarella, in case drain the fresh one.Thanks.
I am salivating right now! I immediately subscribed after the video began. I will be sharing your channel with family and friends. I can only imagine the deliciousness of your dishes. 😊
They look perfect and delicious,I make them with diced pepperoni and mozzarella , lots of finely chopped parsley and grated cheese, and eggs , shape croquets and coat with breadcrumbs !
my soon to be wife is both Italian and lactose intolerant, she is gonna absolutely LOVE this when I make them for her. what is it with lactose intolerant people and being absolutely fearless?
I cooked professionally for 20 years. I paused and subscribed at the flour and water paste. Love watching the older generation share their tricks. I learned something new today :)
I was surprised by both the use of regular cooked arborio rice with egg and cheese mixed in as opposed to using risotto as I've seen on many recipes, and the flour water paste, I'm sure it's easier to coat the balls with breadcrumbs in the water and flour mixture rather than using eggs as the binder, no need to use the eggs because they're already mixed into the rice. Very interesting! I've made them a few times since having them in Sicily the way I described but now I want to try it the way Giovanna makes them, because mine didn't taste as authentic, although they were still good.
My family has a lot of Sicilian Heritage. It makes sense to me. Growing up My father always said the only people cheaper than Chinese are Sicilians so making it as low cost as can be is a no brainer for me, but training professionally you often won't run into these techniques, or you get stuck in orthodoxy loops. Making them with Risotto makes sense too if you have a lot leftover too but that sounds more like a restaurant hack to save costs by turning yesterdays entree into todays Appetizers. I'm guessing a lot of the food vloggers have plenty of exp. in Hospitality as an industry and haven't learned the original methods. Stuck in the same loop. Let us know how the recipe turns out I have some arborio I just need cheese which is super expensive :)
@@Ettathesupercat
I think that I could say with some confidence that no Sicilian would make arancini with risotto 😱!
The flour paste is what my mother used and she never had one break when it was lowered into the hot oil!
Home cooks have more time than The Chefs, and they develop their own versions and short cuts.
Thank you Nicholas!
Haha I did the same.
Ok, whomever styled this kitchen, deserves gold stars. I don’t make this often, but you’ve inspired me to make it this week for sure. I use fontina, but that’s just me. Brava! That mold is pretty cool! I love that oil rack.. old stuff is the best.
Thank you my friend!
My cousins made them for me last week so I now know how to make true Sicilian arancini! Absolutely delicious and just how I remember them from when I was a little girl!
I used the molds by the way and perfect!
Finally, a version that is pretty close to how my mom and nana (both Sicilian) used to make them. I've been looking all over for this. People fuss over the rice (oy - the NYTimes thinks you have to make risotto for this dish! ). The rice is enhanced by the egg and lots of cheese. Mille grazie!
Although I hold the New York Times culinary advice in high esteem, I agree with you that arancini are not made with risotto, but with cooked rice, eggs and lots of grated cheese! Thanks for the clarification!
It’s Nona
Thank you soooo much for that clarification! 8 tried the risotto method and failed! I can’t wait to try it again this way!
Me too,,
@@sniper10666 nope, it's nonna.
in the correct pronounce you can clearly hear the open o and the double n.
Everything done wonderfully by Giovanna but the best part was the end that is what good food is about, socializing, especially with loved ones.
I could have this every day for sure, no meat for me needed 💚
I wish for an Sicilian grandmother and a 1. price in Eurojackpot to win 🙌
❤ great video, thank you for making me smile
I have never seen a rack on a skillet like that! Genius! Such an educational video for a clueless girl like me.
I love arancini and can't wait to try this recipe!
Beautiful grandma works in the kitchen.
How nice ! I can learn Italian food in my place, in S,K.
😁
Thank you; that's the marvel of You Tube, it can be seen around the world!
Absolutely beautiful
I have been tasted in Palermo and I loved 🥰
I just had this pop into my recommendations and I was immediately captivated by your personality! The food is almost as great as you are! Definitely gonna check out your other videos! It's always great to see older adults sharing their wonderful knowledge (especially that of the art of cooking) with people online! Ive never heard of these before but I think I'm gonna try and make them now!
P.S i really love how vibrant and bright your kitchen is, haha
Thank you, I love nothing more than sharing my repipes and family traditions with wonderful people who know me, or who chance upon my channel! Welcome!
@@theredhotchilipepperssexof4269 Drop off the planet, you damn spammer!!!
Me too! I see a beautiful kitchen, some interesting food, and a nice lady, I click.
Grazie, Giovanna. Bellissimo
Thank you very much!
I love to watch cooks enjoying their own cooking. I also like 'gadgets' for the Kitchen. Looked like fun! Grazie.
Thank you. I 've always enjoyed cooking, and many of the gadgets have been passed on to me by friends and family who know that cooking is my delight!
beautiful kitchen
Absolutely delicious
Awesome! Eaten the Japanese version and now I have to try this. Will check out your book as well. molto bene!
I made these tonight using the molds and they came out perfect! Used your Ragu recipe too! So delicious! My family loves them ❤️
Wonderful, Jennifer; I'm delighted!
Where did you buy the mould from?
Keep making Arancini, and keep enjoying them!
I bought the Arancinotto on Amazon
I used this recipe as a quick dinner when all I had was ground beef and rice - a fantastic way to make something great out of almost nothing! Thanks Giovanna!
Fantastic, Clifford, certainly a delicious dish!
Thank you soooo much for sharing. I just ordered the molds and my rice. I can’t wait to make this!,😊
The ones made in arancinotto resembles Brazilian coxinhas! Delicious recipe, Giovanna! Thanks!
I'm not familiar with Coxinhas, they must also be delicious!
The wonderful tv detective series 'Montalbano' regularly features giant Sicilian arancinis. We ate several delicious examples. The queue was out into the street.
beautiful.. looks so delicious..thank you for showing us the arrancini mold.. i just ordered it on amazon.. xo
Bravissima Cathy, you will enjoy using this special tool!
Wow!!! My husband is Roman and I will be making these as a surprise for him. Wine, Arancinotto! Thank you for sharing this recipe with us. I bought some at an Italian deli and they were terrible. These look delicious!!!
Arancini, freshly made, are a real treat! They could be made ahead and fried when you're ready to eat!
Lovely! What a find - for someone who has gone off cooking, I think I want to make some of these. Giovanna is a great teacher.
Thank You so very much!
A delight as always!
Thank you!
being Tuscan, for deep fry I usually go for the classic double coat: beaten eggs, flour, beaten eggs again and bread crumbs.
but this method of using just a thin batter before the bread crumbs actually makes a lot more sense for arancini.
I'll give it a try soon, grazie Giovanna ❤
The traditional breading for the arancini is not the classic panatura all'inglese - flour, beaten eggs, breadcrumbs - but la pastella, the paste as shown in this video.
Just for the info, if you're talking arancini - with an i, plural of arancino - you're talking about those rice cones, made in Catania. They emulate the Mount Etna, which is near Catania. If you're talking arancine - with an e, plural of arancina - you're making the Palermitan version. These emulate an orange.
Also, traditionally, the rice is cooked with some saffron, which will give the rice an orangey colour...
@@doodoodoodadada7872 very correct but I'm sure Giovanna's method will work and will taste delicious.
Thanks.
Giovanna I ordered the Arancini devise…thank you for the recommendation
They are easy enough to make by hand, but the devise makes them fast, well packed and uniform!
My mother-in-law was from Sicily she was a wonderful cook. My one grandmother was from Rome and the other one from Naples and they both great cooks, my mom also. Actually my whole family were great cooks ! I miss them so much.
me too ♥
Looks so delicious!
Thank You!
My Sicilian great grandmother taught my Italian grandmother how to make this. Im so glad that she did.
And now you honor their memory by making and enjoying them! Buon Appetito!
I found you on UA-cam and I feel like I am watching my grandmother cook! You even cut garlic like she did! She used to make the fried zucchini flowers for me when I was a child. I love all of your recipes, I am watching one episode after the other with my 89 year old mother and we feel like we know you and you are family, but all Italians are related aren’t they :)!
I have ordered one of your cookbooks and would like to collect them all…
Our family is from the region of Torino on my mother’s side and my grandfather from Belluno.
You are a delight to watch!
Zucchini Blossoms?
Bellissima! Giovanna lovely as ever 😊 💚🤍❤️
Grazie Mille, Eva!🌹🌹🌹
Ok First of all, I love her.. Second where can I get a bright yellow bowl like that. And third, that kitchen slays.
Except for the "Big Yellow Bowl" which is a treasured gift, the kitchen is just cheerful green paint!
My mother-in-law used to talk about this.
I have made Arancini before but this is by far the best recipe and video process I have seen. I will be making this weekend 🙂
Wonderful Jan! Thank you.
Bellissima!!
Grazie Tanto, Larissa!
Giovanna, my Grandmother, Angelina Donzella, who came to NY from Ragusa in 1912 used to fill the Arancini with sugar sweetened Ricotta (like our Ravioli), then roll them in cane sugar as they came out of the oil. They were always served to us in this fashion. Have you ever come across this version ? I have a copy of your autographed book, & it is like seeing all my family's recipes, with some slight variations. Mille grazie, sabenediga.
Carissimo,
I try to do videos of traditional Sicilian recipes, those that the early immigrants made for their children and American born grandchildren but without leaving written recipes, and my followers are grateful for the memories that bring back their loving grandparents.
I grew up with a family named Donzella who were intimate friends. They were John Donzella, and his wife Giovannina Mure' from Ragusa. John was born in Bridgeport, Connecticut where his parents immigrated in the early 20th Century before going back to Ragusa where John grew up. John and Giovannina in turn came to the US in 1950 and returned to Ragusa in the 1960's. Their daughter Joenna Donzella lives in Ragusa, and is my Godchild. Are they relations of yours?
My grandfather Giorgio Donzella & his wife Angelina Maru moved to Bridgeport during WWI in 1917 so my grandfather could work in Remington Arms factory. In 1918 my mom was born in Bridgeport, and soon after the war's end they moved to Tarrytown NY where there was a rather large enclave of Rausani. My grand father's brothers John & Carmelo also lived in Tarrytown untill their demise. The John Donzella that you speak of may have been my nannu's cousin. @@GiovannaBelliaLaMarca
It was fantastic! As always. I wish you all the best from the bottom of my heart. Cant wait to see more content :-)
Thank you very much!
Watching you folks eat at the end was wonderful ❤ your husband loves them
i like that her accent comes out when she pronounces food and will finish her sentence with that accent
Giovanna your kitchen is bright full of light and has a tremendous feel good feeling
Cooking anything with love respect and tradition always comes out wonderful
Giovanna your apron is cool 😎
Thank you
Thank you so much. I love cooking and sharing; there's nothing better than that! I got that apron on my last trip ti Sicily.
Grazie cara signora per questo video meraviglioso
Giovanna, have you ever heard of "coxinha"? It's typical Brazilian food. Even though the basis is potato, the shape is pretty much the same. It's also delicious! The traditional filling is chicken with Brazilian cream cheese
Sounds delicious too! Thanks for the suggestion.
I've had Coxinha many times. I love them. There are many Barzilian restaurants here in the Newark N.J. area. They're not made out of rice--but tasty anyway.
@@flexiblestrategist9922 super, one of my favourites!
I'm so happy I found your beautiful channel 🥰 thank you for sharing these amazing recipes ❤❤❤
👋🤗 Hello!
I thoroughly enjoyed this moment in time with you! I felt like I'd been captured up, away from this place to a sunny 🏡 full of love, on a cliff!
Thank you for the moments and the recipes! 🤗❤
You are Amazing! I love your way of teaching. Thank you!
Ma'am, with all due respect, that is NOT Arborio rice. Nowhere near it. That is long grain rice typical in American kitchens. EDIT: I just now bought your book. I'm very much looking forward to reading it cover to cover -- especially the additional history and language sections. Thanks so very much for writing it!
Thank you, Adam, you're very kind, but I assure you that the rice is Arborio from Italy. Do you think it's not Italian because I use a rice cooker? I hope that you're enjoying the book.
@@GiovannaBelliaLaMarca Ma'am, with all due respect, I don't know what they're selling you in a package labeled "Arborio," but that isn't it. I've seen a lot of Rice Fraud -- mostly Arborio passed off as Carnaroli, or barely-aged rice passed off as long-aged rice -- but the shape of your cooked grains just doesn't match the shape of cooked Arborio, no matter how it's cooked. Please don't take this as an accusation; I believe the fault lies elsewhere.
I’m so happy I came across your videos. My husband lived in Sicily when he was young and always reminisces on the delicious food. He love the arancini and you made it in the cone shape just as he remembered!
You speak wonderfully. So informative and easy to understand.
♥️ Can’t wait to make these!! Looks delicious! You husband looks very happy!!
Enjoy making the Arancini, and delight in eating and sharing them! My husband enjoys good food and is a good sport for always trying new dishes.
I wonder how these would be if you sprayed them with a little oil, then baked them in the airfryer… 🤓🤗💚
It would probably be OK, but I don't have an airfryer. Please try it and let me know!
Grazzii assai pi la ricetta 🔥🔥
Wonderful ! It was an easy decision to make after watching such a delightful and informative teacher.... That is, I'm an Instant Subscriber ❣
Thank you so much and Buon Appetito!
😘😘
❤🌹❤
Question please what’s your mother flower base. Thanks 🙏 ❤
I use Heckers or King Arthur unbleached flower.
Thanks, very pretty 🤩
Ma quant'è buona la "cultura" siciliana!
A Roma, invece degli arancini (che a Palermo chiamano "arancine"), facciamo i supplì che vengono pubblicizzati come "supplì al telefono" per l'effetto del filo che fa la mozzarella (come si vede nel filmato).
Complimenti a tutti! Editing perfetto!
Bisogna essere di una certa etá per afferrare il significato di Supplí al telefono! I giovani non sanno cosa siano i fili del telefono! Per la generazione dei nostri genitori, i telefoni coi fili erano il miracolo dei loro tempi! Grazie, Giovanni per la tua spiegazione dei Supplí Romani.
My cousin Giovanni in Rome, pointed out the similarity between the Sicilian Arancini, and The Roman Supplí which are smaller rice balls with mozzarella inside, which when you bite into them, makes the mozzerella into long strings which reminded people of the new fangled invention of the telephone wires. Of course, young people today, who have never seen telephone wires, don't get the connection!
Amazing Arancini! Very well explained. Beautiful kitchen! You need your own foodnetwork show Nana!
Interesting gadget. One can find something similar for Japanese rice balls. Never thought about subbing sushi rice for Arborio. But both are easily found in local stores and I always have both on hand.
Lacks saffron in the rice. Both Palermo and Catania use it.
I also use saffron if I have it in the pantry; I do it both ways.
Love your perfection mam👏👏👏👏
I Thank you very much!
I love these Rice Balls!
They're one of my favorite snacks/treats that I used to get from an authentic small Italian family restaurant in New York!
Giovanna, the problem with watching your channel is, I invariably have to try everything you do, which ends up making me gain even more weight than I already carry.
If in australia you can use short grain rice sunrise
You must use a short grain, sticky rice; Arborio Rice is from Italy, you can use Japanese rice as well, or any rice which is marked short grain.
Arancinaaaaaa bella ,,greetings to you lived in Palermo and know that joke
Giovanna, wonderful video on Arancini. There are so many ways to make a given dish. Please allow me to share my method for Arancini. I cook the peas inside the ragu. To make the rice, I saute minced onion with butter. Then add the raw rice, mix together in the pot. I then add the liquid (50% chicken broth + 50% water). The chicken broth adds so much flavor to the rice. Sometimes I also add some saffron if I remember. Then when the rice cools, I add one egg for every cup of uncooked rice. I also add shredded mozzarella and grated Romano cheese. Both cheeses help to bind the rice when forming the rice balls. I form the rice in my hand and with the other hand I spoon in the ragu and a small cube of mozzarella. I use a Presto electric deep fryer that holds 4 large arancini and there is never a risk of a boil-over onto my stove. I was so surprised to see your Aranchinoto rice ball maker. I never saw this device before and just ordered it on Amazon! I can't wait to make more rice balls!!! Thank you!
Arancini are Arancini: Use any method, and they re always delicious. You are really equipped, so I hope that you make them often! The Arancinotto is also a good tool which is fast and pretty fail proof. Hands, of course, are the best tools in the kitchen!
Sending love 💕 to all who miss their Nonnas’ 🙏🏻🦋.
I just subscribed! You remind me of my Sicilian Grandmother but I never heard her say Facebook or Instagram HA!
The things you don't know when you try to just "wing it":
What?! You refrigerate it?! That would have helped. So would the flour/water layer instead of the mess the eggs made.
My results -were- tasty. But the structural integrity was... poor.
Next time, much more success!
Looking delicious
❤ from Bangladesh 🇧🇩
Congratulations for everything!! But it's much better to wear gloves!
fantastic !!!!! but..... i would never ever even think about making this !!!! so much pain for not much gain !!! unless... of course we belong to nostalgia...oh, nostalgia genre.... good luck nostalgic people but... do invite me too plsssssssssss.... hahaha
Beautifully made Arancini❤thank you for sharing! You have a book? Awesome ❤
I stumbled on your page, looking for arancini gadget and I found you, absolutely loved your recipe, I have made them for my husband who is Sicilian, did a good job. Doing it by hand it’s a bit hard when I’m planning to teach my son and granddaughter to make them, I will definitely get the gadget at Amazon. Oh my goodness, my daughter in law and son are going to love making them. They enjoyed grandma Spanish and Italian food. Thank you for sharing.
Hmm, it seems to be perfect! I'm surprised you don't dip in the beaten egg before the breadcrumbs. Does that work too?. I saw a video with an Italian grandma, very different from yours. For me I think I will try yours first because there was not eggs into the rice and I think I'm going to success with your recipe. I am French. A new subscriber, from today and I congratulate you for your very clear explanation, and also the quietness that comes from you..
Great video, like the frying pan with the attached strainer, Im an old Italian Sicilian and love to cook..
I loved this recipe. I had leftover cooked short grain rice in the fridge, and I couldn’t believe how quickly this came together- probably 15 minutes start to finish. I didn’t do the waiting time because it was cold when I started. And the kids have never had a better after-school snack. I didn’t tell them they were missing out on an option for a ragu filling.
I'd sometimes makes these with leftover risotto. Sometimes putting mozzarella cheese inside. Over the last few years, I'm making more paella, so same thing, but with Manchego cheese inside. I like the device you used, but I usually make them much smaller. Olive oil too expensive, so is there another healthy alternative?
Sooo... this is a recipe for american arancini like spaghetti and meatball ?! How about zafferano? Never heard that in the original recipe there is mozzarella. You might reference to the suppli' the Roman version of it. Never use the commercial mozzarella, in case drain the fresh one.Thanks.
I love the Plates, I wish I could buy them Online.
Bravo Giovanna!
I am salivating right now! I immediately subscribed after the video began. I will be sharing your channel with family and friends. I can only imagine the deliciousness of your dishes. 😊
Beautiful beautiful,,, but no rings please! No jewellery.😮
They look perfect and delicious,I make them with diced pepperoni and mozzarella , lots of finely chopped parsley and grated cheese, and eggs , shape croquets and coat with breadcrumbs !
Perfect. Enjoy your delicious Arancini and make them ofter!
Yummy! My favorite!
I'm very happy! Enjoy and Buon Appetito!
Awesome !!! And the "device" to shape them makes things go faster ! Thank you.
yummy thank you Mother!!!!!!!!
You are most welcome, Lisa!
I stopped the vison immediatly. No eggs in the arancini, no ricotta, no mozzarella, ecc. all is totally wrong and out of sicilian tradition.
my soon to be wife is both Italian and lactose intolerant, she is gonna absolutely LOVE this when I make them for her. what is it with lactose intolerant people and being absolutely fearless?
I always thought arancini was made with leftover risotto.
I would love to know what deep frying pan you use. I love the draining rack inside.
They remind me of calas, very popular in New Orleans.
Woweee. I love you! You speak so well and explain things so nicely! I will look out for your recipe book
she sounds so much like Clara on the depression cooking youtube channel.
Reading through the comments are there any Sicilians left in Sicily?
i feel like there isnt enough filling in the middle or that the filling has to be super flavorful
I love your kitchen! I will certainly be making arancini
nifty drainer for the cast iron while cooking...!!
My grandmother use to make meatballs with raisins and pine nuts