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!
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.
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!
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!
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!
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!
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’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!
I lived in sicily for 2-1/2 yrs & my most favourite is arancini. This one is the best recipe I watched. I'm vegetarian so I'll be making withsoya mince cooked in salsa with mozzarella & peas. Thank you..
👋🤗 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! 🤗❤
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...
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
my gpa would tell me about these. his mom made them, but since he never learned how to cook he obviously didn't make them. thank you for connecting me to my heritage!
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.
Ok...I was born and raised in Sicily in Buscemi provincia di Siracusa. I have eaten arancini from Palazzolo, Buccheri, Noto, Avola, Palermo, Catania and many more towns. I have never eaten arancini with mozzarella in them...never. just the ones with the ragu' and piselli. Where did this mozzarella come from? We didn't even know of mozzarella in my part of Sicily. Even my relatives from Ragusa, Scoglitti and Vittoria have never heard of using mozzarella in arancini. Did I miss something growing up in that area? BTW, I recently subscribed to your channel because you bring a perspective to cooking that reflects my parents' and grandparents' style. You are the genuine article and thank you for keeping our Sicilian traditions alive. Giovanna, hai fatto bene. Ti ringrazio.
I truly enjoy your videos and your recipes. The pe roper way. Keep them coming Thank you very much. I haven’t been to Sicily in many years so your videos and recipes bring back wonderful memories.
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. 😊
I'm so glad I found your channel. I have been interested in Sicilian cuisine since watching Luca Zingaretti playing Inspector Montalbano and seeing his reaction to eating this wonderful food. I will be making Arancini soon. Thank you for the links to Sicilian Food Culture.
Snapped that screenshot just in time! I too feel I would love your blog. No more marinara for me, I-ma, making- a, Ragu for quite some-a time-a! I-ma tell-a 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 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.
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 ♥
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.
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!
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!
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 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!
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?
i like that her accent comes out when she pronounces food and will finish her sentence with that accent
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!
I have never seen a rack on a skillet like that! Genius! Such an educational video for a clueless girl like me.
You speak wonderfully. So informative and easy to understand.
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
Yes I agree your flour and water paste was fabulous unlike other chefs on you tube as soon as I seen that I was impressed
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 cara signora per questo video meraviglioso
Sending love 💕 to all who miss their Nonnas’ 🙏🏻🦋.
Watching you folks eat at the end was wonderful ❤ your husband loves them
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!
I lived in sicily for 2-1/2 yrs & my most favourite is arancini. This one is the best recipe I watched. I'm vegetarian so I'll be making withsoya mince cooked in salsa with mozzarella & peas. Thank you..
Very interesting, and delicious. This is the best in italian cuisine. Take the best ingredients, and very old, renown recipe. Greetings from Poland :)
👋🤗 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! 🤗❤
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.
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.
I'm from Bergamo but in love with Sicilian cuisine.
I'm so happy I found your beautiful channel 🥰 thank you for sharing these amazing recipes ❤❤❤
The joy of the cheese strings at the end. Like they are children. Lovely!❤
It's the nature of genuine delight!!!
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!
My goodness! I love arancini! Finally, the right way to make them! Thank you! 🎉🎉🎉
You are so welcome!
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.
❤ great video, thank you for making me smile
I love arancini and can't wait to try this recipe!
Giovanna, I am so glad to have found your channel. What a delight!
*Cooking food like this is delicious therapy.*
Looks very delicious indeed, thanks for sharing the recipe. Will definitely try the recipe. 👍👍
You are Amazing! I love your way of teaching. Thank you!
my gpa would tell me about these. his mom made them, but since he never learned how to cook he obviously didn't make them. thank you for connecting me to my heritage!
Great video, like the frying pan with the attached strainer, Im an old Italian Sicilian and love to cook..
Grazie, Giovanna. Bellissimo
Thank you very much!
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!
Woweee. I love you! You speak so well and explain things so nicely! I will look out for your recipe book
I'm so hungry now after watching 6 of your videos! Yummy.
Make something delicious and enjoy it right away!
Amazing recipe! Thank you so much.
Absolutely beautiful
I have been tasted in Palermo and I loved 🥰
Awesome !!! And the "device" to shape them makes things go faster ! Thank you.
Never, have I eaten aracinni, it looks delicious. Thank, you for your recipe, and the wonderful video.
I feel comforted just from watching this very nice lady make this delicious treat!
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.
I love your kitchen! I will certainly be making arancini
Amazing Arancini! Very well explained. Beautiful kitchen! You need your own foodnetwork show Nana!
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!
Bravo Giovanna!
Ok...I was born and raised in Sicily in Buscemi provincia di Siracusa. I have eaten arancini from Palazzolo, Buccheri, Noto, Avola, Palermo, Catania and many more towns. I have never eaten arancini with mozzarella in them...never. just the ones with the ragu' and piselli. Where did this mozzarella come from? We didn't even know of mozzarella in my part of Sicily. Even my relatives from Ragusa, Scoglitti and Vittoria have never heard of using mozzarella in arancini. Did I miss something growing up in that area? BTW, I recently subscribed to your channel because you bring a perspective to cooking that reflects my parents' and grandparents' style. You are the genuine article and thank you for keeping our Sicilian traditions alive. Giovanna, hai fatto bene. Ti ringrazio.
Grazie Mille a te, I’m very proud of our history and traditions!
I truly enjoy your videos and your recipes. The pe roper way. Keep them coming Thank you very much. I haven’t been to Sicily in many years so your videos and recipes bring back wonderful memories.
Una vera meraviglia.
Un saluto dal Belgio.
A first-timer here, I really enjoyed your video! I am looking forward to making them.
♥️ 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.
Thank you so much for this video.
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. 😊
yummm!!!! i need that sunflower dish!!!
Awesome! Eaten the Japanese version and now I have to try this. Will check out your book as well. molto bene!
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!
Wonderful video! You are such a fantastic teacher. Thank you so much!
Vorrei provare a farli, non ci sono mai riuscito a farli bene. Bello il verde della tua cucina. Saluti dalla California
My daughter & I loved sharing these at Ross's in the Bronx Little Italy recently.
I'm so glad I found your channel. I have been interested in Sicilian cuisine since watching Luca Zingaretti playing Inspector Montalbano and seeing his reaction to eating this wonderful food. I will be making Arancini soon. Thank you for the links to Sicilian Food Culture.
I have just bought a set of those moulds on eBay , took a while to arrive but they here. I can’t wait to try them out.
Beautifully made Arancini❤thank you for sharing! You have a book? Awesome ❤
Snapped that screenshot just in time! I too feel I would love your blog. No more marinara for me, I-ma, making- a, Ragu for quite some-a time-a! I-ma tell-a you.
They look so wonderful. Thank you.
Grazzii assai pi la ricetta 🔥🔥
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!
First time seeing this Wow what a great recipe 🙂 Thx for this
Oh wow! My aunt Mary made these. I love them. Such a lovely treat
Hi Maureen, now you can make them as a loving tribute to your Aunt Mary!
Giovanna, felicitaciones. Abrazo desde Argentina.
Thank You and I send Love from New Jersey to Argentina!
Yummy! My favorite!
I'm very happy! Enjoy and Buon Appetito!
Absolutely beautiful and love from Australia 💕
Thank you, and I return love from New Jersey! ❤
Omg! I love this dish?! 😊 thanks for sharing your beautiful recipe!
I’m Sicilian and have always wanted to learn how to make arancini! I love the gadget also! Can’t wait to try this recipe!!
Looking delicious
❤ from Bangladesh 🇧🇩
beautiful kitchen
BEST CHANNEL ON UA-cam!!!
Thanks so much for your recipe...I love arancini😊
My mother use to make artichoke pie which was delicious, I make it every Christmas. It is a savory pie
Thank you so much! I ate it in Sicily and I always wanted to know how to make them, now I know and I will make them tomorrow!
Thank you soooo much for sharing. I just ordered the molds and my rice. I can’t wait to make this!,😊
Thank you, look delicious ❤
Thank you very much senora.
U explained everything very nicely
Giovanna, your video has given me the confidence to make my own arancini. Grazie mille.
I'm delighted! Enjoy making them and Buon Appetito!
Forget all other chefs. I’m following nonna’s recipe
OK 👍
they look so delicious! I can almost taste them now!
Ich Liebe die auf der Fähre nach Sizilien.. liebe Sizilien und das Essen..❤❤❤
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!
Aww you remind me of my Memere. So sweet!
Loved arancini on my visit to Sicily, a place in Ortigia made them gluten free, and have made them at home, came out great!!
They are really delicious!
Your kitchen is really lovely. So distinctive
Thank you so much 😊 the sun is always shining in our kitchen!
These look amazing !! I'm going to buy the arancinotto and give these a try. Thanks for this video.
I love the flour paste idea, thanks.
It was my Mother's method, and It works every time!
@@GiovannaBelliaLaMarca Great idea.
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.