Arancine Ricotta cheese and cuttlefish ink
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Perfect idea for an informal but refined dinner
The cuttlefish ink is a characteristic dish of Sicilian seafood. One of the tastiest and most successful combinations is precisely squid ink and ricotta. Some examples are the cous cous with ricotta from Scoglitti. nell ' arancina \ o, this combination is no less: rice is seasoned with squid ink, while the heart is based on ricotta and cuttlefish in small pieces.
This recipe is one of the 45 that we have collected in the Cookbook Arancinario .
INGREDIENTS for about 12 arancine from 160 grams
- 500 grams of rice (preferably half "Roma" and half "Originario" varieties, or "risotto for arancini ")
- 1.1 liter of fish stock
- 2 sachets of saffron
- 10 grams of salt
- 60 grams of butter
- Half bag of sepia ink
For the stuffing:
- 1 cuttlefish
- 200 grams of ricotta cheese
- half a bag of sepia ink
- 1 tablespoon of tomato concentrate
- half a glass of White wine
- 1 clove of ' garlic
- salt, pepper
- 1 tuft of parsley
For the finish:
- 100 grams of flour
- 180 ml of water
- 2 eggs (optional - only serves to make the crispy arancino \to)
- 150 grams of bread crumbs
PREPARAZIONE DEL RISO
In a pot, put the broth , the butter , lo saffron and the salt . 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 again. until the rice has absorbed all the water.
Aggiungere il nero di seppia e mantecare.
Place on a cold base (a cutting board or a marble table) and leave to cool.
PREPARAZIONE DEL RIPIENO
Clean the cuttlefish from skin and cartilages and cut into small pieces.
In una padella far rosolare uno spicchio d'aglio schiacciato con la lama di un coltello.
Add the cuttlefish and brown over high heat. Sfumare with the White wine.
Sciogliere il concentrato di pomodoro in un bicchiedere d'acqua e aggiungere alla seppia. Regolare di sale e pepe, abbassare la fiamma e asciugare il sughetto.
When almost cooked, add the sepia ink . Turn off the heat and allow to cool.
COME FARE L'ARANCINO\A
Place the rice inside the base of the Arancinotto ; If the rice does not contain egg, there is no need to grease with oil.
Poggiare l'anello sulla base dello stampo e inserire lo stantuffo, in modo da creare la cavità per il condimento.
With a spoon or a sac-à-poche fill the cavity with the condiment you want. Leave 2 fingers between the dressing and the upper end of the mold.
Riempire nuovamente di riso fino all'orlo e chiudere l'arancino\a con il retro dello stantuffo.
Turn the mold upside down and drop the arancino \to.
Finito. La procedura è uguale sia con gli arancinotti PRO che con quelli SLIM
L'arancina così formata va poi passato in una pastella leggera (lega), fatta da acqua e farina e due uova (facoltativo), piuttosto liquida e poi nel pangrattato.
We are so ready for the frying , make sure that the arancine they are completely submerged in oil, let them brown, and as soon as they have assumed that beautiful golden color, take them out and let them cool on paper towels.
The stuffing cuttlefish can be prepared without adding black.
The breading can be enriched with white and black sesame seeds, which enhance even more the color of the arancine.
- Tags: Ricette
- Arancinotto Staff