Arancini with Nebrodi Black Pig pork
Introduction to the recipe
The Nebrodi Black Pig is a very old breed, whose presence in Sicily dates back to the time of the Greek domination. The numbers dwindled only during Arab rule, for religious reasons. Due to the island’s deforestation over time, the population is now greatly reduced in comparison with the past, and today these pigs are raised chiefly in the Nebrodi and Madonie Mountains and around Mt. Etna. The flesh has a deep colour and is qualitatively superior to pork from light-coloured pigs, and it cooks up exceedingly well. Arancini made with pork from the Nebrodi Black Pig are a tasty idea for a unique delicacy, celebrating this exquisite meat. To make these arancini, Nebrodi Black Pig pork is stewed in wine, making it tender and extremely flavourful.
Ingredients for about 12 arancini
- 500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
- 1.1 liter of vegetable stock
- 2 bags of saffron
- 10 grams of salt
- 60-100 grams of butter
For the finish:
- 100 gr of flour
- 180 ml of water
- 2 eggs
- 150 gr of bread crumbs
For the filling:
400 gr of Nebrodi black pig meat
2 glasses of red wine
Mediterranean herbs (bay, sage, marjoram, rosemary)
salt, black pepper
100 gr of semi-seasoned pecorino
Preparation of rice and filling
How to prepare the rice:
- In a saucepan, put the broth, the butter, the saffron and the salt
- When the stock is boiling, add the rice and mix well
- Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
- When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
- When the rice is cool down, it is ready to prepare the arancini
It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.
For more informations about rice, Click here.
- Finely chop the onion
- Peel the carrots and dice them finely
- Slice the celery into thin slivers
- Chop the meat into small cubes
- Drizzle extra virgin olive oil in a pan and sauté the vegetables, then add the cubed meat and let it brown
- Add the wine, a cup of water, the spices, salt and pepper. Lower the heat and simmer until the sauce begins to reduce
- Remove from the heat and let it cool
- Chop the pecorino cheese into small cubes, add it to the meat sauce and mix it in well
How to shape the arancini
How to frying the arancini
The finishing touch
Put the arancini 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 arancini
- Immediately after having passed them in the batter, pass the arancini in bread crumbs
- Fry in plenty of oil until golden brown, to ensure your arancini 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 arancini 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 arancini on absorbent paper, then serve.
- Serve the arancini with sauce on the side.
Enjoy your arancini!
If you prefer a “red” ragù sauce, add some tomato purée to the meat mixture while it is simmering.
Add some small pieces of mozzarella to the pecorino. Since it melts more readily, it will make the filling of these arancini even more tender and delicious.
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- Arancinotto Staff