Sicilian Style Arancini Food

THE BEST SICILIAN ARANCINI

Steps:

• Bring the chicken stock to a boil and add the rice. Bring to a simmer and cook, covered, for about 20 minutes, until the broth is absorbed.
• After the rice is cooked, pour into a large shallow dish or pan and allow to cool. Once cooled, stir in the grated cheese and the eggs. Mix well.
• In a large sauce pan, on medium heat sauté the onion, garlic and mushrooms in the olive oil.
• Add the ground meat and brown, stirring frequently. Add the wine and cook for 1 minute until it evaporates.
• Pour in tomato passata and bring to a boil. Lower the heat, cover loosely with the lid and simmer for 1 hour until the sauce has thickened. Add salt and pepper to taste.
• In the last 10 minutes of cooking, stir in the peas. Set aside to cool.
• In a deep, heavy bottomed dutch oven, large enough to contain 7-8 arancini, add 2 litres of vegetable oil.
• Prepare two bowls with the breadcrumbs in one and the beaten eggs in the other. Transfer the prepared sauce to a bowl. Now you are ready to assemble your arancini.
• Using a 1/2 cup measuring cup, scoop the rice into your hand and shape into a ball. Make an indentation in the centre of the rice ball with your thumb and add a spoonful of meat sauce. Close the rice mixture around the meat and shape into a ball.
• Dredge in the egg wash and then roll in the breadcrumbs. It is recommended that you prepare all of your arancini and have them ready for frying.
• In order to check if your oil is hot enough (if not using a deep fryer) place the handle of a wooden spoon in the pot and if the oil begins to bubble and fry around the handle, it is ready for your arancini. Fry 7 or 8 arancini at a time until they are golden brown, about 3-4 minutes. Transfer to a dish lined with paper towels to absorb extra oil. Serve hot.

ARANCINI SICILIAN STYLE (SICILIAN RICE BALLS)

Steps:

• Wash rice and cook in 4 cups boiling, salted water until tender.
• Meanwhile, place chopped beef, chicken livers, oil, garlic and onion in saucepan and brown gently.
• Add mushrooms and cook 1 minute more.
• Add tomato paste and 1 cup warm water and cook 30 minutes.
• Add salt and pepper.
• Drain rice, add butter and grated cheese (Parmesan or Romano) and cool a bit.
• To this, add the egg yolks and the tomato gravy, holding aside the meat and mushrooms.
• Mix rice well.
• Make little balls of rice, place inside each ball some of the meat, liver, mushroom mixture.
• Dip rice balls into lightly beaten egg, roll in bread crumbs and fry in hot olive oil until golden brown all over.
• Can be served plain or with additional gravy.