Arancini (ficoccelle) with melted chocolate
The following recipe is available both in Italian and in English, but the English version is still a "work in progress". We are translating all our 45 recipes to offer you the best. To receive news about it, register to our newsletter.
The variant that we propose today goes even further. We call them " Ficocelle pasquali " or " arancini with melted chocolate "In short, they are a pure sin of gluttony, in this tutorial we will call them Arancini for convenience.
To try absolutely!
INGREDIENTS for about 24 arancini (80 grams)
For the rice:
- 500 grams of rice
- 500 ml of milk
- 500 ml of water
- 80 grams of butter
- 170 grams of sugar
- essence of vanilla (or cinnamon)
For the filling:
- 100 g of dark chocolate drops (recommended especially for casting) or Hazelnut cream (recommended as stuffing). If you prefer, you can also opt for white chocolate.
- 250 grams of ricotta (if you want)
- 40 grams of sugar
For the finishing touch:
- 100 grams of flour
- 180 ml of water
- 2 eggs (optional)
- 150 grams of bread crumbs
- Pistachio nuts
Put the water and milk in a pan with the butter, the cinnamon stick and the sugar.
When it starts to boil, add the rice, stir it a first time and wait for it to boil again, stir and reduce the heat without stirring, until the rice will have absorbed all the water.
Place the rice on a cold base (a cutting board or a marble table) and allow to cool.
The rice will have to be warm or cold and not too moist.
Important: follow these 3 steps if you want to make arancini containing chocolate and ricotta. Alternatively you can simply fill them with Hazelnut Cream, and in this case you can go directly to the arancino shape!
Put the ricotta in a bowl and work with a fork.
Add the sugar and a pinch of cinnamon and work with the whips.
Add the chocolate drops to the ricotta and mix well.
Place the ricotta cream in a sacks à -poche to facilitate the filling of the ficoccelle.
GIVE SHAPE TO THE ARANCINO
Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly;
Put the lid on the base and insert the plunger as far as it will go;
Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount;
Cover the top with a thin layer of rice and press it down using the other end of the plunger;
Take the cover back off of the Arancinotto and gently remove your arancino;
The arancino is then passed into one light batter, made from water and flour and an egg (optional), rather liquid and then in the bread crumbs.
Fry in plenty of oil until golden brown.
After having cooled for a few minutes, dip the arancini in the melted chocolate or, as we did in the video, let the chocolate run on the arancino. In this case we recommend the real melted chocolate instead of è hazelnut cream, in order to make the outer layer solidify.
Drop on the arancino the pistachio grain when the chocolate is still wet enough to handle it.
Place on absorbent paper and serve.
In general, arancini \ ficoccelle like these are also passed in sugar. In this case the presence of chocolate could make more complex execution, but is not certainly forbidden to try it!
It is possible to enrich the rice with a little chocolate making the ficoccelle more colorful and tasty.
- Tags: Recipes
- Arancinotto Staff