Arancini (ficoccelle) with pears and chocolate

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Arancini (ficoccelle) with pears and chocolate

Introduction to the recipe

Pears and chocolate: a timeless romance! The pairing of these two ingredients is, indeed, one of the most popular and common in pastry-making tradition, giving rise to desserts of rare elegance and sophistication. It is to maintain this sense of sophistication that we recommend serving these pear and chocolate ficoccelle in mini-format, accompanied by an exquisite sauce to complement their flavour and create an extraordinarily pleasant combination of textures on the palate.

Sweet

Average

80 grams

Dessert

Ingredients for about  24 ficoccelle

For rice:

  • 500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
  • 500 ml of milk
  • 500 ml of water
  • 80 grams of butter
  • 170 grams of sugar
  • 1 vanilla stick

For the finish:

  • 100 gr of flour
  • 180 ml of water
  • 2 eggs
  • 150 gr of bread crumbs
  • 100 gr of caster sugar

For the filling:

  • 3 ripe pears
  • the juice of ½ lemon
  • 50 g of dark chocolate
  • For the finish:
  • 100 gr of flour
  • 180 ml of water
  • 2 eggs
  • 150 gr of bread crumbs

 

For the sauce:

  • 3 ripe pears
  • 150 gr of chocolate
  • 100 gr of sugar
  • 2 teaspoons of rum
  • ½ glass of white wine

 

 

Preparation of rice and filling

Rice

How to prepare the rice:

  • Put the water and milk in a pan with the butter, the vanilla stick engraved for long and sugar. When it comes to a boil add the rice and mix well
  • Cover and cook over low heat until the rice absorbs everything and is cooked but al dente
  • When cooked, stir in, pour the rice on a cold surface and spread evenly to allow rapid cooling
  • When the rice has cooled, it is ready to prepare the ficoccelle

It is important that the rice is quite dry and cold.

The filling

  • Prepare the filling: peel the pears, chop them into very small pieces and coat them with the filtered lemon juice, then add the chocolate chips and mix well
  • Prepare the sauce: peel and chop the pears into little pieces, then put them in a small pot with the wine, rum and sugar, allow them to come to a boil, and then simmer for about 5 minutes.
  • Use a blender or food processor to mix the still-hot pears with the chocolate chips
  • Shape the ficoccelle and put in the freezer a couple of hours before passing the ficoccelle in the batter

Shape the ficoccelle

The finishing touch

Put the ficoccelle in the batter and in the bread crumbs as follows:

  • In a bowl, place the flour
  • Add the egg and water and beat well with whips
  • When the batter is smooth and dense, pass the ficoccelle
  • Immediately after having passed them in the batter, pass the ficoccelle in bread crumbs

Frying

  • Fry in plenty of oil until golden brown, to ensure your ficoccelle fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
  • Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
  • If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
  • Immerse the ficoccelle gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
  • When they are done, place the ficoccelle on absorbent paper, then serve.
  • Serve the ficoccelle with sauce on the side.

Enjoy your meal !

Varation

To really bring out the flavour of the fruit, add a puréed pear to the rice while it is cooking.

Bonus idea

To make the sauce even more delectable and aromatic, add a pinch of cinnamon.

 

 

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