How to shape the arancino
How to make a Sicilian Arancino (or arancino)
Traditionally, every Sicilian family made arancine by hand.
When hand-moulding them, however, there is always a risk that they will have an irregular shape or that they will be underfilled for fear they will split open during cooking.
It may not appear to be the case, but moulding arancine in fact calls for great precision and manual skill.
Today, specially made moulds are available to help you form your arancine, allowing you to save time and energy and while obtaining arancine that are perfectly shaped and filled.
How to make the arancino by hand
Take some rice and shape it into a half sphere in the palm of your hand;
Press to form a depression in the centre of the half sphere and put the filling into it;
Add more rice until the filling is well covered;
Use both hands to form it into a ball. Place the balls in the freezer for about two hours before battering.
How to make arancino with Arancinotto
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 arancina;
Place your arancine in the freezer for about two hours before battering.
- Tags: Tutorial Preparations
- Arancinotto Staff