He's very good with cooking the food of most cultures in general. If you wanted to be *super* pedantic there's some stuff to nitpick here but it's not massive, the main one being the rice type. But like Andy I live in Australia and arborio is generally a lot easier to find here than carnaroli, you do the best you can with what you can find.
Here in Brazil we have a variant of Arancini which is a street snack called Coxinha (pronounced: Co shee nya). The dough is made from mashed potatoes, chicken broth and flour. The traditional filling is shredded chicken well seasoned with herbs, tomato and black pepper, and the version with the addition of cream cheese to the shredded chicken. We have other variants such as meat croquette and ham and cheese risoles, all using the same potato dough as well as coxinha. Delicious! If you have a Brazilian restaurant or bakery in your city, check if you can find these delicious delicacies to try. Your content is great! Thanks for the entertainment!
Beings how tomatoes originated in South America we know that this recipe is impossible to be 1000 years old. if something like it exists in South America there is a possibility that it contributed to the Italian dish
I absolutely LOVE that you all leave Andy's little stumbles in the videos. The singed tea towel, the pan almost falling, the verbal trips, they are all AWESOME. It makes it seem like you're just hanging out with us. And it makes me feel less silly for the mistakes and mess I make trying to replicate some of these recipes, or just cooking in general. Thanks for making casual, human content!!
fantastic food ! if I had a food truck, that's what I would do ... I don't know why it is not everywhere in the world (I live in Paris and it is not always easy to find). Roman suppli are very good also, and a little smaller ... Arancine means little oranges, and the one here are pretty big !
Italy truly loves you, from North to South. You're the most authentic chef here on UA-cam, always paying respect to other's countries cuisine. Well done! (Yeah, I'm from Northern Italy, but who's the fool who doesn't loves arancini, come on!)
Hey, sicilian here (Catania) The reason they’re shaped like that is to differentiate the flavours Traditionally the conical ones are the ragù ones Have a nice day!
I'm definitely gonna try making the eggplant ones. Eggplant, basil, tomatoes and rice are some of my absolute favourite things, and saffron is pure love. Plus, ricotta and parmesan are among the best things in the world; so I can't see any way where deep-frying all of those ingredients into a ball of happiness wouldn't make me fall deeply in love with a dish. Thank you for the tip, Chef!
Making any sort of a filled anything is always so much work. It really lends itself for doing it together with multiple people. One person preps the wrap, the other one fills.
I am quite sentimental about arancini. My father was a Sicilian migrant worker in Germany where I grew up. When I was little, each summer we traveled to Sicily. More ofter than not it was an exhausting trip of 2 days, either by car or by train, which involved taking the ferry from Villa San Giovanni (Calabria) to Messina (Sicily). On that ferry they always sold fresh Arancini. My father never skipped the opportunity to buy one for each of us and to enjoy the first taste of being nearly at home. We shared this experience with many others who also were visiting family in Sicily for the summer. Frankly, my father was always a bit anxious to be early enough in the line before the vendor sold out the anrancini. After that it took us another three hour before arriving at our Nonna's house in Palermo...
Hey antonio, I’m from Palermo too, next time you come here try the arancine from the Bar “Vabres” in Via Michele Cipolla 83/85, two minutes on foot from the Central Station, I grow up with those arancine and they are the best on the town. I’m saying this to you because i’ve seen how much you appreciate my and yours town and this makes me happy. I suggest you to always ask to make them fresh from the fryer, its always worth it. Enjoy 👍🏻
As an Italian that made it a point to always get Arancini when visiting my grandparents in Catania, specially when made by my nonna, I must say you earned my eternal respect with this video. Not only did you keep as close as you could to the proper traditional recipe, but you also went to Sicily for reference. Keep up the good work!
Hey mate. I left school at 16 and chose commercial cookery on a whim as my grandfather was a chef. I didn't like it but plodded along for years, being mediocre at best. I left the industry at 26 to pursue an interim job, then finally started pursuing what I always wanted to in tech. I truly believe if I had the same mindset I had now back in the commercial cookery days, particularly in relation to learning, I would have learnt the mother and derivative sauces, and listened to advice to work in reputable places. In saying that, I enjoy cooking and food in general now more than I ever did in my days of cooking professionally. From Australia, keep it up.
Brazilian fans are gonna freak out when they realize this is a rice "coxinha" Edit: astounded by the number of people in the comments who just can't get a joke
@Mr_Helios76 i may be wrong but IIRC, pasta was known in Italy before Marco Polo went to Asia. It think it was brought by the Arabs as well, but was eaten sweet instead of savoury (if I remember well a reddit post i read a while ago). The Etruscans also had a proto pasta (which looks like it'd be delicious, maybe @andy_cooks cares to make testaroli?)
every single restaurant in italy????? actually it's not something you eat in restaurant so I would like to know in which restaurant you had it....ahead of time it's something typical from Sicily you don' t find everywhere in italy
Thank you so much for sharing this. Isn't it wonderful how so many cultures make a version of this? I'm from puerto rico and we make them with potatoes instead of rice. ❤
Australian Sicilian here, Etna Region. Great video, great info, including the shape. Safron is an absolute MUST, just so damn expensive. I'm Working my way to make these a staple with family and friends. I use 2 parts fine breadcrumbs, 2 parts Panko 1 part Polenta (Semolina) for an EXTRA crispy crust. Also experimenting with different insides. I bought the press Moulds on ebay, dirt cheap, big and small round ones. Works a treat.
@@TheOutbackmojo I have two questions: 1) I have heard (might be wrong) that with risotto alla milanese you brown the onions in butter compared to any other type of risotto where you use olive oil, do you know the reason? 2) Can you share how you use the rice cooker for risotto? :) Sounds interesting!
@@chrigge80 1- The reason is that northern italian cuisine traditionally used butter or lard as a fat. Northern Italy usually is not a great area to plant olive trees, so olive oil was too expensive and uncommon.
@@SimoneBattaglia94as an Italian born, olives do grow in the northern parts of Italy as well. I am from the south, and grow up in olive trees, almonds, lupine, beans of every kind and more. I love to use butter and olive oil, also pancetta and guanciale. Married a friulano therefore I cook from all regions of the peninsula.
@@chrigge80IL risotto alla Milanese has butter, white or yellow onion chicken stock, rice of course ,cannaroli , violone nano , arborio, and one more I cannot recall right now. It also has saffron trads, parmiggiano reggiano. The saffron goes into the stock of Wich it must be hot. I personally like to use butter and a bit of olive oil, saute the onion until golden, add the rice, and toasted turning around, ,don't forget your salt and pepper, and add the stock gradually ,when almost gone , add more until rice is ready, about 18 or 20 minutes.
WAITING TO WATCH YOUR TRAVELLING FOOD SHOW ANDY!!! I want more!!!! Watching you simply explaining/critiquing the dish and it's recipe/process/method is all I would need. No need to cook anything.
@@andy_cooks now that I've had one reply, why don't you cook something Belgian and make some authentic stoofvlees and Fries ;) maybe even with some witloof salad?
That recipe is not 1,000 years old. First of all tomatoes are Mexican and europeans were afraid to eat them. The recipe is Mesopotamian/Muslim. The Arab conquerors introduced it, along with the rice from India. The proper ricd isn't arborio, but Calrose rice the parent of arborio.Thats why it has ingredients such as saffron and pistachio. The wheat variant is called Kibbe and both can be found in other countries like Cuba, Brazil and Mexico (coxinha, kibbe/kippe).
@@rufus2o What part that I said was incorrect? I'm not a "foreigner" teaching you about your history. I'm a "foreigner" teaching you about my history, our history to be exact.
First point: they are called ARANCINE because they originate from the city of Palermo thanks to the Arabs who used to round off the food and fry it and the name comes from the orange which is round and orange just like the Arancine, the Arabs brought saffron like rice to Sicily, the Arancini are made in Catania and it is there that they are made with sauce and pistachio, the recipe of Palermo is the original one, the Catania area was more Greek while the Palermo area was more Arab, not everyone uses "Arborio" rice, and before they used the one imported from the Arabs! So "Arborio has nothing to do with it, as well as the tomato which in the REAL recipe is ANCIENT of ARANCINE you don't use the tomato to color the inside but the Saffron! P. S. The Arancini of Catania, i.e. the most modern ones and where the tomato is used, have a pointed shape to recall the Etna volcano! Very different from the Arancine of Palermo that is the original ones Orange-shaped and orange-colored rounds, just like fruit! And thanks to Arab influences, in addition to rice, spices such as saffron, dried fruit, rice, pasta, fruit, vegetables, flours, etc. have also taught how to irrigate and organize the fields to better cultivate various foods!
@@NeoprototypeI deleted the first message because I don't want to argue, I prefer to talk about it, hoping you are a person with whom you can do it and that I don't have to regret having deleted the first message
I was in Sicily last year. Catania had the most amazing Arancini shop. Personal favourite was the Carbonara filled Arancini. Still drooling whenever i think about it
I was introduced to them by the Italian women who worked one of the grab-and-go eateries on my undergrad campus; they made them off-menu on their own initiative because one aranchini (don't know the singular), served with a small salad, was a cheaper option for a filling, hot meal than most things on campus (maybe $4 after tax back in 2008). These are the first ones I've seen that resemble those in size, color, and ratio of filling to rice, and they are beauties.
@@chiefmcconnell Rumour has it, that the early italian immigrants used to work in the industries, and, on their lunch-break, people on the streets would sell in their food carts whole chicken legs and that merged eventually to the coxinha we have now. There's also other version that states the creation of Coxinha to the Personal Cook of the Brazilian Imperial Family, from what they say had a son who would only eat the chicken's leg's and in an event where they ran out of it, the cook shreded the other chicken parts and put it on an potato and flour based batter to be fried. Very interesting stuff, the history of food is always an adventura
@@cesarpmaia indeed, not to mention that the southern parts of Italy, especially Sicily have been conquered and inhabited by so many cultures over time which have then been incorporated into southern italian and Sicilian society. A whole lot of the foundations of food and culture in Sicily at least came from the Moors and Arabs. Its interesting to be a Persian in Sicily and seeing so many cultural crossovers
@@EMB1199As pessoas aqui nos comentários estão bem confusas. Nossa coxinha tem esse nome e formato, pois originalmente era feita com as coxas das galinhas, cozidas e empanadas, posso estar enganada , mas acho que a nossa coxinha não tem nada a ver com a receita Siciliana.
Thanks for this video, Andy I have been looking for this recipe for a long time. others have been over complicated, but these are simple and easy to make. will be cooking them soon.
Bravo! As an italian that lived in Sicily and then around the world for the last 15 years, i gotta say you're doing an amazing job to keep it traditional. Just careful, my first year in Sicily i gained 10 kg thanks to that delicious food 🤣
I had never had them before till recently and have been on the hunt to make them! I was like "OMG Italian onigiri!" I am going to try and make these and use my onigiri mold!
In addition to the Brazilian coxhina people are talking about, these remind me of Venezuelan arepas, but they are a pre-colombian street food, so definitely not a variant of arancini. It seems many cultures have developed this type of easy to carry, complete meal in a pocket-sized pie/croquette form - Cornish pastys being another example.
Almost each country in the world, inclusive Italy with others 10.000 fried balls (polpette or crocchette) But what arepa has in common with arancini??? Nothing. It´s like if i tell you that lasagna is similar to arepa. No sense...
When my nonna cooks she puts a lot of love into shaping them so they always come out massive… but yours are even bigger 😂 They look absolutely delicious
Andy, good day to you! The interesting and amazing thing about your cooking high skills are the deep regional food knowledge ( and province ingredients peculiarities), this speaks volumes about your professional life as Chef. I am Sardinian, so quite demanding about food and flavour, but you show absolute professionalism, mastery and in my humble opinion, the right interaction and excellent amount of respect related to other cultures in terms of food and costumes, bravo , hat off!
According to Wiki: Arancini are said to have originated in 10th-century Sicily, at a time when the island was under Arab rule. Its origins may therefore be possibly the same as Levantine kibbeh.
Andy, as a Sicilian I can advise you to look into our cooking, there are reasons why we don't use so much salt and why most of our food is not over flavoured. Lots has to do with ingrediets (veggies, fish etc) need to be as fresh as possible, when you add stuff to them, you ruin the natural flavour. Have you ever had sicilian egg plant ? no ? well its very diffrent than any egg plant you ever had, same with artichock, tomatoes etc; you want to taste the actual vegetable and not the salty stuff. For this we grill slightly the egg plant/veggies etc and only add a bit of fresh marinade made of olive oli, and/or lemon and fresh herbs. In my home town Catania, the pointy arancino is the spicy ragu one.... which represents Etna...get it ?
@@NateyCat there you gone and said it Italian BUT ALSO AMERICAN.... you have no dog in the race sorry and bye or better yet live in Italy for 6 moths at least to actually understand what I am saying .... it's a life style I am talking about...and THAT you can only begin to grasp IF you live in Italy better yet Sicily - ciao beddu
Linguistic note: you'll often find contrasting spelling around when you look into the dish, but that's a split that can be largely summed up as Eastern Sicily VS Western Sicily (though it's obviously not THAT precise). In Eastern Sicily, they're shaped like a cone and called "Arancino" (masculine, Arancini being the plural), shaped to resemble Mount Etna, the volcano in North-Eastern Sicily. In Western Sicily, they're spherical and called "Arancina" (feminine, Arancine being the plural), because they're shaped like oranges, and "arancia" is feminine in Italian.
Those arancini looked EPIC! I've been making them totally differently - which took so much longer! Saw a Matt Preston 'how-to' yonks ago, involving risotto etc et al, and have made them thus since, but it's always so time consuming. Making a risotto, using the risotto alongside a beef/veg ragout... panéing etc And can't really muster the energy or enthusiasm these days. Will be trying out your method within the next week!!! Thanks for the instructional authentic method! Much appreciated!
*Sighs* Brazillian here. For those comparing it to Coxinha, check your history. The two dishes have no cultural or historical connections. They only share the shape and the fact they are fried, the recipes are also completely different. Coxinha was created as a cheap and more durable substitute for chicken thighs to be served to factory workers in the 19th century. Arancini was inspired on the arabs which ate rice with saffron with meat and herbs, frying it was added to the recipe as a form of preservation later on. The similarity in shape is nothing but a coincidence.
Italian here, my mom was born in Catania, Sicily. Don't even need to watch the whole video to know that you're doing the recipe justice, Chef. Thank you for the rep.
Great video! I love arancini, especially when they are a decent size. All my arancini recipes say to make risotto first. They also use egg to bind the breadcrumbs, so it was good to get your tip on cooking the rice and using the flour slurry before crumbing the arancini. The comments from your Italian viewers pretty much say it all. I'm looking forward to trying your method. Your finished product looked amazing. Cheers Andy.
As a Brazilian of Italian origins, I had to ask Windows' Copilot how it compares to our "coxinha". The reply: Coxinha and Italian arancini are both delicious, but they have some key differences: ### **Ingredients and Filling** - **Coxinha**: Typically filled with shredded chicken, often mixed with cream cheese or catupiry, and sometimes seasoned with herbs and spices. - **Arancini**: Made from risotto rice, usually filled with a mixture of ragù (meat sauce), mozzarella, and peas. There are also variations with different fillings like ham and cheese or spinach. ### **Shape and Appearance** - **Coxinha**: Shaped like a teardrop or a chicken drumstick, with a smooth, golden-brown exterior after being breaded and fried. - **Arancini**: Usually round or conical, with a crispy, golden-brown breadcrumb coating. ### **Texture and Taste** - **Coxinha**: The dough is made from a mixture of flour and chicken broth, giving it a soft, slightly chewy texture. The filling is savory and creamy. - **Arancini**: The rice provides a firm, slightly chewy texture, and the filling is rich and flavorful, often with a hint of tomato from the ragù. ### **Cultural Context** - **Coxinha**: A popular street food and party snack in Brazil, often enjoyed with a variety of dipping sauces. - **Arancini**: A traditional Sicilian snack, often enjoyed as a street food or appetizer, especially in southern Italy.
Probably that's the ancestor of the Brazilian "coxinha" /ko-sheen'a/. Italians are amazing because their culture is diversely rich and wherever they go, their culture integrate near fully to the new place. Italobrazilian cuisine embraces the local foods with Italian dishes, eg, palm heart with bacon pizza, corn puree (polenta) with baked chicken in tomato sauce, slow cooker shredded beef with manioc root...
Little Trivia: The princess of the kingdom of Two Sicilies, Teresa Cristiana, married to the Brazilian Emperor Dom Pedro II, and became empress of Brazil. In Brazil, she adapted the Arancini recipe, using chicken as a filling and potato for the dough. She named it Coxinha, literally Lil. Thigh, as in a chicken wing thigh, a chicken drumstick, for its resemblance.
Hi Andy My sicilian mother in law taught me how to make these our first married xmas Tip she showed me, Use a small slotted spoon to roll them around in the flour and water. Drop in The breadcrumbs and cover. They are labor-intensive and take a very long time to make. We only make them at Christmas. When I lived in the north I used to let my rice cool in the car run. The temperature was below 32°F,. Have you ever had veal Spadina? That’s another specialty I was taught how to make.
My m.i.law. and auntie, made the best large arinchini balls, and they are from Calabria! Yes, they had peas in the middle as well. Was afraid to try these, but not now! THANKS ANDY
They look so good. Haven’t eaten these is such a long time and I have no idea why. Maggie Beer has the best tip when it comes to stopping eggplant sopping up lots of oil, simply slice or diced and soak in water, drain and pat dry. The eggplant then can’t soak up loads of oil. For memory Maggie soaks them for about 15 -30 minutes.
This reminds me of how "pies" became mainstay in Medieval cooking, where it was less about the crust as a part of the dish, but as a way of storing, preserving and carrying food with you as you went about your fieldwork. I can see an earlier version of this with a much less delicious crust, whose main job would have been to store and preserve the goodie filling inside.
Southern Vietnamese has a sticky rice deep fried rice ball called Banh Cam basically the "Orange Pastries" and its named after the shape and color which resemble a small orange. Arancini also refers to oranges, I wonder if its a coincidence or if its an interpretation of the dish.
My mother made a version of this she would cook the rice in cream of chicken soup an she would add finely chopped ham (she used Minute rice it works an tastes great) she would make enough to make 4 to 6 dozen the filling was really good mozzarella recipe I guess would be a quicker version although after she cooked the rice in the cream of chicken soup an added the ham an chili flakes she would let it sit over night then she would spend a who day frying these things only after she coated them in Italian bread crumbs we would call them Italian egg rolls this was always a holiday treat
Also Remember when she got this recipe it was adopted for Canadian ingrediencies at that time my mother had a Sicilian friend that gave her the recipe an just to simplify things my mother called them Italian egg rolls when in reallity the only egg was in the wash before breading LOL we would freeze the majority but we expected at least a plate of them by the end of the day of cooking an we would just reheat them in the oven at 350 for 15 or 20 minutes an they where so good I may see if I can dig up her recipe card (she had a recipe box for each season) she had the sense to write down all her recipes before her dementia took over know my father an I look after her an do all the cooking
There's a place here in Wisconsin called Glorioso's Italian Market and they make their arancini that size. They're absolutely amazing. They make a meat one and a vegetable one. I love the meat ones but both are delicious.
You are probably the best non-Italian chef on youtube when it comes to traditional Italian recipes. Bravo.
Vero
Verissimo. I can confirm, I am italian and I approve of Andy
Yeah, very respectful of our tradition 😊
@@Astronometric it's a even match between him and Triggtube
He's very good with cooking the food of most cultures in general. If you wanted to be *super* pedantic there's some stuff to nitpick here but it's not massive, the main one being the rice type. But like Andy I live in Australia and arborio is generally a lot easier to find here than carnaroli, you do the best you can with what you can find.
Here in Brazil we have a variant of Arancini which is a street snack called Coxinha (pronounced: Co shee nya). The dough is made from mashed potatoes, chicken broth and flour. The traditional filling is shredded chicken well seasoned with herbs, tomato and black pepper, and the version with the addition of cream cheese to the shredded chicken. We have other variants such as meat croquette and ham and cheese risoles, all using the same potato dough as well as coxinha. Delicious! If you have a Brazilian restaurant or bakery in your city, check if you can find these delicious delicacies to try. Your content is great! Thanks for the entertainment!
Brazil makes every dish more delicious
...I want that. Sounds amazing.
He has a video (shorts) cooking coxinha!
@@gusdev0258 ooh I've always wanted to try them out. I'll look for it
Beings how tomatoes originated in South America we know that this recipe is impossible to be 1000 years old. if something like it exists in South America there is a possibility that it contributed to the Italian dish
I absolutely LOVE that you all leave Andy's little stumbles in the videos. The singed tea towel, the pan almost falling, the verbal trips, they are all AWESOME. It makes it seem like you're just hanging out with us. And it makes me feel less silly for the mistakes and mess I make trying to replicate some of these recipes, or just cooking in general. Thanks for making casual, human content!!
Never rooted for someone as much as Andy. So pleased you’re smashing it and love your videos.
really appreciate that, thank you 🙏
Root(ing/ed) has a different meaning in Australia.. :D
@UncleButterworth just looked into this, so funny 😅
And new zealand lol @@UncleButterworth
My father is Sicilian and he often does Arancine and they are delicious.
My favourite food other than pizza.
Lovely one Chef !
Absolutely loved eating them during my time in Sicily
Why resting make then small balla
fantastic food ! if I had a food truck, that's what I would do ... I don't know why it is not everywhere in the world (I live in Paris and it is not always easy to find). Roman suppli are very good also, and a little smaller ... Arancine means little oranges, and the one here are pretty big !
Try saying Arancina/Arancine in the wrong city in Sicily and someone will get mad at you
Andy, you're truly the best chef on youtube, your faithfulness and respect for all the different cuisines is admirable. Love from Italy🇮🇹
🙏
@@andy_cooksThis looks so delicious!👒😊
Italy truly loves you, from North to South. You're the most authentic chef here on UA-cam, always paying respect to other's countries cuisine. Well done!
(Yeah, I'm from Northern Italy, but who's the fool who doesn't loves arancini, come on!)
I read "come on!" how Gennaro Contaldo would say it.
@@samuraibat1916 pretty accurate 😂
Hey, sicilian here (Catania)
The reason they’re shaped like that is to differentiate the flavours
Traditionally the conical ones are the ragù ones
Have a nice day!
a Palermo quelli al ragù sono tondi
Sono a punta soltanto a Catania e Messina. A palermo sono tonde.
Dov'è che le chiamano "arancine", al femminile? A Catania?
@@extremathule982 ma infatti io parlo delle persone sane di mente che vengono da città rispettabili
@@fusadiluna eresia
Ciao Andy! I'm from Catania and I follow your videos from a while. Glad you made a traditional Sicilian recipe, those arancini came out really nice :)
au mba
@@EnterpriseKnightCiao me frati 😄
Ciao compà, saluti dalla Calabria
Ciao! Thanks for watching and really glad you liked the video
Au mbare
I am truly surprised because of the format of this food that remind me one of brazilian type that we call "coxinha"
but coxinha is a lot better than arancini.
pensei a mesma coisa
same here, hahahah
@@queijinhow1 this one isnt full of oil and shit like the brazilian version. 👍
@@gui18bif You probably didn't eat a good coxinha before.
"Unless your Nonna tells you to," Andy understands the hierarchy of the kitchen.
Arancini is probably the greatest snack in the world. The spinach and mozzarella ones are the best.
I'm definitely gonna try making the eggplant ones. Eggplant, basil, tomatoes and rice are some of my absolute favourite things, and saffron is pure love. Plus, ricotta and parmesan are among the best things in the world; so I can't see any way where deep-frying all of those ingredients into a ball of happiness wouldn't make me fall deeply in love with a dish. Thank you for the tip, Chef!
Making any sort of a filled anything is always so much work. It really lends itself for doing it together with multiple people. One person preps the wrap, the other one fills.
I am quite sentimental about arancini.
My father was a Sicilian migrant worker in Germany where I grew up. When I was little, each summer we traveled to Sicily. More ofter than not it was an exhausting trip of 2 days, either by car or by train, which involved taking the ferry from Villa San Giovanni (Calabria) to Messina (Sicily).
On that ferry they always sold fresh Arancini.
My father never skipped the opportunity to buy one for each of us and to enjoy the first taste of being nearly at home. We shared this experience with many others who also were visiting family in Sicily for the summer. Frankly, my father was always a bit anxious to be early enough in the line before the vendor sold out the anrancini.
After that it took us another three hour before arriving at our Nonna's house in Palermo...
Hey antonio, I’m from Palermo too, next time you come here try the arancine from the Bar “Vabres” in Via Michele Cipolla 83/85, two minutes on foot from the Central Station, I grow up with those arancine and they are the best on the town. I’m saying this to you because i’ve seen how much you appreciate my and yours town and this makes me happy. I suggest you to always ask to make them fresh from the fryer, its always worth it. Enjoy 👍🏻
@@davidedelisi1623 grazie
As an Italian that made it a point to always get Arancini when visiting my grandparents in Catania, specially when made by my nonna, I must say you earned my eternal respect with this video. Not only did you keep as close as you could to the proper traditional recipe, but you also went to Sicily for reference. Keep up the good work!
I'm Italian and my parents came from Sicily. Arancini is one of my absolute favorite dish and i love when my mom makes them.
All of italian cuisines are awesome ❤
Si chiama La Buona cucina gastronomica Italiana regionale.
Hey mate. I left school at 16 and chose commercial cookery on a whim as my grandfather was a chef. I didn't like it but plodded along for years, being mediocre at best. I left the industry at 26 to pursue an interim job, then finally started pursuing what I always wanted to in tech. I truly believe if I had the same mindset I had now back in the commercial cookery days, particularly in relation to learning, I would have learnt the mother and derivative sauces, and listened to advice to work in reputable places. In saying that, I enjoy cooking and food in general now more than I ever did in my days of cooking professionally. From Australia, keep it up.
Dear Andy, you made me dream of my beloved Sicily! Standing ovation for your arancini! Bravo.
Brazilian fans are gonna freak out when they realize this is a rice "coxinha"
Edit: astounded by the number of people in the comments who just can't get a joke
What the actual fuck?
@@Mr_Helios76 I understand this but, why rice of all things?
@@Mr_Helios76 i see thanks for the explanation fren
I freaked out because is no deliver to Brasil!!!
Come on @Andy help us out....
Love your work, simply honest cooking!!!
@Mr_Helios76 i may be wrong but IIRC, pasta was known in Italy before Marco Polo went to Asia. It think it was brought by the Arabs as well, but was eaten sweet instead of savoury (if I remember well a reddit post i read a while ago). The Etruscans also had a proto pasta (which looks like it'd be delicious, maybe @andy_cooks cares to make testaroli?)
Awesome job Andy! You’ve made Sicilians around the world very proud! I’m going to make these too!
We need to make a feijoada or feijão version of it! I know soo many Brazilians with Italian roots it would rock!
@@SandBoy408 sorry I’m German, this is not a Brazilian you can bash, just a person appreciating different cultures
I love the respect Andy shows to each country's cuisine. Easily my favourite chef on youtube.
I ate these at every restaurant in Italy. They were amazing!! Thanks for the recipes!!
every single restaurant in italy????? actually it's not something you eat in restaurant so I would like to know in which restaurant you had it....ahead of time it's something typical from Sicily you don' t find everywhere in italy
Thank you so much for sharing this. Isn't it wonderful how so many cultures make a version of this? I'm from puerto rico and we make them with potatoes instead of rice. ❤
And what inside?
@@jorehir My grandma would stuff them with Corn beef. They are mainly filled with ground meat or pulled chicken. Look up, Rellenos de Papa. 😉
if you do bring out your own tea-towel range, you should call it 'Andy Burns' :)
pretty cool lol
😆
Perfect way to do and maximum respect for the Sicilian tradition! You are really the top!
Your merch looks high quality! I wish I could buy all of it! I'd use the cooler bag to transport cold groceries home, especially in the hot summer.
Looks wonderful! Can't wait to make this!
Australian Sicilian here, Etna Region. Great video, great info, including the shape. Safron is an absolute MUST, just so damn expensive.
I'm Working my way to make these a staple with family and friends.
I use 2 parts fine breadcrumbs, 2 parts Panko 1 part Polenta (Semolina) for an EXTRA crispy crust. Also experimenting with different insides.
I bought the press Moulds on ebay, dirt cheap, big and small round ones. Works a treat.
Also, rice cookers are AWESOME for the Risotto rice.
@@TheOutbackmojo I have two questions:
1) I have heard (might be wrong) that with risotto alla milanese you brown the onions in butter compared to any other type of risotto where you use olive oil, do you know the reason?
2) Can you share how you use the rice cooker for risotto? :) Sounds interesting!
@@chrigge80 1- The reason is that northern italian cuisine traditionally used butter or lard as a fat. Northern Italy usually is not a great area to plant olive trees, so olive oil was too expensive and uncommon.
@@SimoneBattaglia94as an Italian born, olives do grow in the northern parts of Italy as well. I am from the south, and grow up in olive trees, almonds, lupine, beans of every kind and more. I love to use butter and olive oil, also pancetta and guanciale. Married a friulano therefore I cook from all regions of the peninsula.
@@chrigge80IL risotto alla Milanese has butter, white or yellow onion chicken stock, rice of course ,cannaroli , violone nano , arborio, and one more I cannot recall right now. It also has saffron trads, parmiggiano reggiano. The saffron goes into the stock of Wich it must be hot. I personally like to use butter and a bit of olive oil, saute the onion until golden, add the rice, and toasted turning around, ,don't forget your salt and pepper, and add the stock gradually ,when almost gone , add more until rice is ready, about 18 or 20 minutes.
WAITING TO WATCH YOUR TRAVELLING FOOD SHOW ANDY!!! I want more!!!! Watching you simply explaining/critiquing the dish and it's recipe/process/method is all I would need. No need to cook anything.
These were so good on holiday, tried so many different fillings, all of them awesome
Definitely a great afternoon snack on holidays!
@@andy_cooks now that I've had one reply, why don't you cook something Belgian and make some authentic stoofvlees and Fries ;) maybe even with some witloof salad?
Andy I can’t explain it but watching you cook makes me happy you make me want to become a chef
That recipe is not 1,000 years old. First of all tomatoes are Mexican and europeans were afraid to eat them. The recipe is Mesopotamian/Muslim. The Arab conquerors introduced it, along with the rice from India. The proper ricd isn't arborio, but Calrose rice the parent of arborio.Thats why it has ingredients such as saffron and pistachio. The wheat variant is called Kibbe and both can be found in other countries like Cuba, Brazil and Mexico (coxinha, kibbe/kippe).
We grow all those things Budd. Co.e down.
@@modestacattaruzza7400 i never claimed otherwise. But they weren't growing them 1,000 years ago.
@@rufus2o What part that I said was incorrect? I'm not a "foreigner" teaching you about your history. I'm a "foreigner" teaching you about my history, our history to be exact.
First point: they are called ARANCINE because they originate from the city of Palermo thanks to the Arabs who used to round off the food and fry it and the name comes from the orange which is round and orange just like the Arancine, the Arabs brought saffron like rice to Sicily, the Arancini are made in Catania and it is there that they are made with sauce and pistachio, the recipe of Palermo is the original one, the Catania area was more Greek while the Palermo area was more Arab, not everyone uses "Arborio" rice, and before they used the one imported from the Arabs! So "Arborio has nothing to do with it, as well as the tomato which in the REAL recipe is ANCIENT of ARANCINE you don't use the tomato to color the inside but the Saffron!
P. S. The Arancini of Catania, i.e. the most modern ones and where the tomato is used, have a pointed shape to recall the Etna volcano! Very different from the Arancine of Palermo that is the original ones Orange-shaped and orange-colored rounds, just like fruit! And thanks to Arab influences, in addition to rice, spices such as saffron, dried fruit, rice, pasta, fruit, vegetables, flours, etc. have also taught how to irrigate and organize the fields to better cultivate various foods!
@@NeoprototypeI deleted the first message because I don't want to argue, I prefer to talk about it, hoping you are a person with whom you can do it and that I don't have to regret having deleted the first message
I was in Sicily last year. Catania had the most amazing Arancini shop. Personal favourite was the Carbonara filled Arancini. Still drooling whenever i think about it
Groovy gear, kiddo 😁 so excited to get some 🎶
Thank you!
I was introduced to them by the Italian women who worked one of the grab-and-go eateries on my undergrad campus; they made them off-menu on their own initiative because one aranchini (don't know the singular), served with a small salad, was a cheaper option for a filling, hot meal than most things on campus (maybe $4 after tax back in 2008). These are the first ones I've seen that resemble those in size, color, and ratio of filling to rice, and they are beauties.
Maybe this was the inspiration to create Brazilian coxinha!
there was a pretty large community of sicilian imigrants to brazil, not sure when the Brazilian version came about
@@chiefmcconnell
Rumour has it, that the early italian immigrants used to work in the industries, and, on their lunch-break, people on the streets would sell in their food carts whole chicken legs and that merged eventually to the coxinha we have now.
There's also other version that states the creation of Coxinha to the Personal Cook of the Brazilian Imperial Family, from what they say had a son who would only eat the chicken's leg's and in an event where they ran out of it, the cook shreded the other chicken parts and put it on an potato and flour based batter to be fried.
Very interesting stuff, the history of food is always an adventura
@@cesarpmaia indeed, not to mention that the southern parts of Italy, especially Sicily have been conquered and inhabited by so many cultures over time which have then been incorporated into southern italian and Sicilian society. A whole lot of the foundations of food and culture in Sicily at least came from the Moors and Arabs. Its interesting to be a Persian in Sicily and seeing so many cultural crossovers
@@cesarpmaia ot makes sense, as even the name, coxinha, means little thigh, so... legs, chicken legs.
@@EMB1199As pessoas aqui nos comentários estão bem confusas. Nossa coxinha tem esse nome e formato, pois originalmente era feita com as coxas das galinhas, cozidas e empanadas, posso estar enganada , mas acho que a nossa coxinha não tem nada a ver com a receita Siciliana.
Thanks for this video, Andy I have been looking for this recipe for a long time. others have been over complicated, but these are simple and easy to make. will be cooking them soon.
Why did you not open the Ragu and Norma Arancini?? Watching 19 mins how to make them and I wanted to see the end product :(...
yeah disappointing
Bravo! As an italian that lived in Sicily and then around the world for the last 15 years, i gotta say you're doing an amazing job to keep it traditional.
Just careful, my first year in Sicily i gained 10 kg thanks to that delicious food 🤣
I'd never heard of this before, it reminds me a lot of Japanese rice cakes, except for the added breading step at the end.
Onigiri?
I had never had them before till recently and have been on the hunt to make them! I was like "OMG Italian onigiri!" I am going to try and make these and use my onigiri mold!
couldn't be happier to see you killing it andy! been watching for a while now and every video is just better and better. great job!
In addition to the Brazilian coxhina people are talking about, these remind me of Venezuelan arepas, but they are a pre-colombian street food, so definitely not a variant of arancini. It seems many cultures have developed this type of easy to carry, complete meal in a pocket-sized pie/croquette form - Cornish pastys being another example.
Almost each country in the world, inclusive Italy with others 10.000 fried balls (polpette or crocchette)
But what arepa has in common with arancini??? Nothing. It´s like if i tell you that lasagna is similar to arepa. No sense...
Yeah but they have nothing to fo eith arancini. Arancini are with rice
Fantastically done Andy
Looks amazing
Do you know why veal is so hard to find in Sicily? Because the grandmas buy it all before anyone else gets a chance!
When my nonna cooks she puts a lot of love into shaping them so they always come out massive… but yours are even bigger 😂 They look absolutely delicious
Bought bench scrapers x 2. Thanks Andy and team 🥰👍
Nice, thanks for the support! Enjoy the scrapers!
Love to see the merch!!!! Can’t wait to get that bench scraper!!! Can never have too many!!!! Those Arancini looked phenomenal!!!! 😋
Bravo 👏🏻👏🏻👏🏻👏🏻
Andy, good day to you! The interesting and amazing thing about your cooking high skills are the deep regional food knowledge ( and province ingredients peculiarities), this speaks volumes about your professional life as Chef. I am Sardinian, so quite demanding about food and flavour, but you show absolute professionalism, mastery and in my humble opinion, the right interaction and excellent amount of respect related to other cultures in terms of food and costumes, bravo , hat off!
how is it 1000 years old when rice was first cultivated in italy in the 14th century and risotto rice in the 19th?
According to Wiki: Arancini are said to have originated in 10th-century Sicily, at a time when the island was under Arab rule. Its origins may therefore be possibly the same as Levantine kibbeh.
I’m happy for you, Brother!! Hard work pays off. I’ll be unwrapping one of those scrapers for Christmas!
Hey Andy! In Iraq 🇮🇶, We have an easy recipe for a similar concept called Iraqi Rice Kubba (Kubba Halab). Please check it on UA-cam.
They look amazing. Andy! Love ya work....From Aotearoa xx
Andy, as a Sicilian I can advise you to look into our cooking, there are reasons why we don't use so much salt and why most of our food is not over flavoured. Lots has to do with ingrediets (veggies, fish etc) need to be as fresh as possible, when you add stuff to them, you ruin the natural flavour.
Have you ever had sicilian egg plant ? no ? well its very diffrent than any egg plant you ever had, same with artichock, tomatoes etc; you want to taste the actual vegetable and not the salty stuff.
For this we grill slightly the egg plant/veggies etc and only add a bit of fresh marinade made of olive oli, and/or lemon and fresh herbs.
In my home town Catania, the pointy arancino is the spicy ragu one.... which represents Etna...get it ?
I’m Italian American, san giovanni italy. I’m not saying you’re wrong. Fresh is best of course. But ya gotta work with what you have. No insult ❤
@@NateyCat there you gone and said it Italian BUT ALSO AMERICAN.... you have no dog in the race sorry and bye or better yet live in Italy for 6 moths at least to actually understand what I am saying .... it's a life style I am talking about...and THAT you can only begin to grasp IF you live in Italy better yet Sicily - ciao beddu
🤦♂️
'Mbare, ci vorrebbe un'eternità a spiegare loro le differenze tra arancini catanesi nostri, e quelli di Palermo...
Terrone always seething
Linguistic note: you'll often find contrasting spelling around when you look into the dish, but that's a split that can be largely summed up as Eastern Sicily VS Western Sicily (though it's obviously not THAT precise). In Eastern Sicily, they're shaped like a cone and called "Arancino" (masculine, Arancini being the plural), shaped to resemble Mount Etna, the volcano in North-Eastern Sicily. In Western Sicily, they're spherical and called "Arancina" (feminine, Arancine being the plural), because they're shaped like oranges, and "arancia" is feminine in Italian.
It looks a lot like a Coxinha.
It looks like arancini
Those arancini looked EPIC! I've been making them totally differently - which took so much longer!
Saw a Matt Preston 'how-to' yonks ago, involving risotto etc et al, and have made them thus since, but it's always so time consuming. Making a risotto, using the risotto alongside a beef/veg ragout... panéing etc And can't really muster the energy or enthusiasm these days. Will be trying out your method within the next week!!!
Thanks for the instructional authentic method! Much appreciated!
*Sighs*
Brazillian here. For those comparing it to Coxinha, check your history. The two dishes have no cultural or historical connections. They only share the shape and the fact they are fried, the recipes are also completely different.
Coxinha was created as a cheap and more durable substitute for chicken thighs to be served to factory workers in the 19th century. Arancini was inspired on the arabs which ate rice with saffron with meat and herbs, frying it was added to the recipe as a form of preservation later on.
The similarity in shape is nothing but a coincidence.
Coxinha was invented by a imperial cook in Limeira in the 1800's.
@@RafitoOoO Got things mixed up. 50s was when it became popular.
That was amazing man, seriously. Really enjoyed that.
Should have put a counter on the screen for calling aubergines "eggplant" 😁
😆
It’s what we call them in Australia
@@natbarron In South Africa, we call them brinjals or aubergines.
Italian here, my mom was born in Catania, Sicily. Don't even need to watch the whole video to know that you're doing the recipe justice, Chef. Thank you for the rep.
aint no way three of yall went first
Bots man 😂
😂
@@ΘΕΟΔΩΡΟΣΒΑΝΕΖΗΣ fr lmao
Great video! I love arancini, especially when they are a decent size. All my arancini recipes say to make risotto first. They also use egg to bind the breadcrumbs, so it was good to get your tip on cooking the rice and using the flour slurry before crumbing the arancini. The comments from your Italian viewers pretty much say it all. I'm looking forward to trying your method. Your finished product looked amazing. Cheers Andy.
As a Brazilian of Italian origins, I had to ask Windows' Copilot how it compares to our "coxinha". The reply:
Coxinha and Italian arancini are both delicious, but they have some key differences:
### **Ingredients and Filling**
- **Coxinha**: Typically filled with shredded chicken, often mixed with cream cheese or catupiry, and sometimes seasoned with herbs and spices.
- **Arancini**: Made from risotto rice, usually filled with a mixture of ragù (meat sauce), mozzarella, and peas. There are also variations with different fillings like ham and cheese or spinach.
### **Shape and Appearance**
- **Coxinha**: Shaped like a teardrop or a chicken drumstick, with a smooth, golden-brown exterior after being breaded and fried.
- **Arancini**: Usually round or conical, with a crispy, golden-brown breadcrumb coating.
### **Texture and Taste**
- **Coxinha**: The dough is made from a mixture of flour and chicken broth, giving it a soft, slightly chewy texture. The filling is savory and creamy.
- **Arancini**: The rice provides a firm, slightly chewy texture, and the filling is rich and flavorful, often with a hint of tomato from the ragù.
### **Cultural Context**
- **Coxinha**: A popular street food and party snack in Brazil, often enjoyed with a variety of dipping sauces.
- **Arancini**: A traditional Sicilian snack, often enjoyed as a street food or appetizer, especially in southern Italy.
Yum. Yum to all of them. Coincidentally, I had chickpeas for dinner tonight with fried capsicum and flat bread
Probably that's the ancestor of the Brazilian "coxinha" /ko-sheen'a/. Italians are amazing because their culture is diversely rich and wherever they go, their culture integrate near fully to the new place. Italobrazilian cuisine embraces the local foods with Italian dishes, eg, palm heart with bacon pizza, corn puree (polenta) with baked chicken in tomato sauce, slow cooker shredded beef with manioc root...
Little Trivia: The princess of the kingdom of Two Sicilies, Teresa Cristiana, married to the Brazilian Emperor Dom Pedro II, and became empress of Brazil. In Brazil, she adapted the Arancini recipe, using chicken as a filling and potato for the dough. She named it Coxinha, literally Lil. Thigh, as in a chicken wing thigh, a chicken drumstick, for its resemblance.
Arancini is with rice has nothing to do with coxhina
Just back from 11 perfect days in Sicily, will be giving this one a go!
Hi Andy
My sicilian mother in law taught me how to make these our first married xmas
Tip she showed me,
Use a small slotted spoon to roll them around in the flour and water. Drop in The breadcrumbs and cover.
They are labor-intensive and take a very long time to make. We only make them at Christmas.
When I lived in the north I used to let my rice cool in the car run. The temperature was below 32°F,.
Have you ever had veal Spadina? That’s another specialty I was taught how to make.
My m.i.law. and auntie, made the best large arinchini balls, and they are from Calabria! Yes, they had peas in the middle as well. Was afraid to try these, but not now! THANKS ANDY
Love from Mississippi, USA. Such a great recipe, as all of your recipes are.
9:23 I love that piece of garlic too! I love cooking my garlic confite and just spreading it on bread. So good!
I would love the tote bag in another colour, a black or grey would be amazing. I love the design and use it as an everyday page!
I am from Roma I really appreciate your videos.
They look so good. Haven’t eaten these is such a long time and I have no idea why. Maggie Beer has the best tip when it comes to stopping eggplant sopping up lots of oil, simply slice or diced and soak in water, drain and pat dry. The eggplant then can’t soak up loads of oil. For memory Maggie soaks them for about 15 -30 minutes.
Andy, your vids are the best! Thank you for sharing.
My mom made these every year. Made dozens of them, them made a hardy spaghetti sauce to put over them. Ahh the memories 😢
Nice one Andy, i'm setting my sights on your bench scraper. Beauty!
The scraper ! that whole kit looks awesome actually
Hello from Czechia, Europe. I´ve just ordered your merch and am looking forward to it.
This reminds me of how "pies" became mainstay in Medieval cooking, where it was less about the crust as a part of the dish, but as a way of storing, preserving and carrying food with you as you went about your fieldwork. I can see an earlier version of this with a much less delicious crust, whose main job would have been to store and preserve the goodie filling inside.
Quick note, in Italy would use Carnaroli for a risotto
I make these every day, I have a lot of friends now!
All 3 sound great...i will try them!
that sound when tipping it out, golden!
well done, Andy, you have achieved the title of Zio!
Southern Vietnamese has a sticky rice deep fried rice ball called Banh Cam basically the "Orange Pastries" and its named after the shape and color which resemble a small orange. Arancini also refers to oranges, I wonder if its a coincidence or if its an interpretation of the dish.
There are bilions of fried "balls" around the world. Arancini it means little orange
My mother made a version of this she would cook the rice in cream of chicken soup an she would add finely chopped ham (she used Minute rice it works an tastes great) she would make enough to make 4 to 6 dozen the filling was really good mozzarella recipe I guess would be a quicker version although after she cooked the rice in the cream of chicken soup an added the ham an chili flakes she would let it sit over night then she would spend a who day frying these things only after she coated them in Italian bread crumbs we would call them Italian egg rolls this was always a holiday treat
I am well aware not tradional but god damned tasty
Also Remember when she got this recipe it was adopted for Canadian ingrediencies at that time my mother had a Sicilian friend that gave her the recipe an just to simplify things my mother called them Italian egg rolls when in reallity the only egg was in the wash before breading LOL we would freeze the majority but we expected at least a plate of them by the end of the day of cooking an we would just reheat them in the oven at 350 for 15 or 20 minutes an they where so good I may see if I can dig up her recipe card (she had a recipe box for each season) she had the sense to write down all her recipes before her dementia took over know my father an I look after her an do all the cooking
My Italian auntie never serves these without Marinara...I love them soooo much.
great, just when I was going to start concentrating on work I see you got our merch game on....
This looks delicious!
I remember making these with my Grandma Caruso. She made them at Christmas so she colored the rice red and green
Minchia, bravo!
They look good. Will have to try these.
Wow! Good quality stuff you got for sell.
There's a place here in Wisconsin called Glorioso's Italian Market and they make their arancini that size. They're absolutely amazing. They make a meat one and a vegetable one. I love the meat ones but both are delicious.
I have never been to Italy but these look so good thanks for the episode.