Recipe - Ricotta and Squid ink Arancine

Arancini with ricotta and cuttlefish ink

Pasta with cuttlefish ink is a classic among Sicilian seafood dishes, and any restaurant worthy of the name is expected to feature it on its menu.
Several contemporary chefs have combined cuttlefish ink with fresh ricotta cheese, often with surprisingly tasty results. One example is the classic couscous with cuttlefish ink and ricotta from Scoglitti, in the province of Ragusa. In an arancina, this pairing works equally well. The rice is cooked with the cuttlefish ink, while the centre is made with ricotta cheese and tiny pieces of the cuttlefish itself. The perfect idea for an informal but refined dinner.

Gourmet

Medium

160 grams

Fish

Ingredients for about 12 arancini (160 grams)

Rice:

500 grams of rice (preferably "Roma" and "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 cuttlefish ink

For the finishing touch:

100 grams of flour
180 ml of water
2 eggs (optional - only serves to make the crispy arancino \to)
150 grams of bread crumbs

Filling:

1 cuttlefish
200 grams of ricotta cheese
half a bag of cuttlefish ink
1 tablespoon of tomato concentrate
half a glass of White wine
1 clove of ' garlic
salt, pepper
1 tuft of parsley

Preparation of Rice and Filling

The Rice

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;
Add the cuttlefish ink;
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;
When the rice is cool down, it is ready to prepare the arancini

Important

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 information about rice, Click here.

The filling

Remove the skin and cartilage from the cuttlefish and cut it into very small pieces;
Using the flat of a knife blade, crush a clove of garlic then sauté it in a pan until just golden;
Add the cuttlefish and sauté it over high heat until it begins to brown;
Add the white wine and simmer until it has reduced;
Dilute the tomato paste in a cup of water, then add the resulting liquid to the cuttlefish;
Add salt and pepper to taste, lower the heat and allow the sauce to reduce and thicken;
When it is almost done, add the cuttlefish ink
Remove the pan from the heat and allow it to cool.

Shape the Arancina

1 - Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.

2 - Put the lid on the base and insert the plunger as far as it will go.

3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.

4 - Cover the top with a thin layer of rice and press it down using the other end of the plunger.

5 - Take the cover back off of the Arancinotto and gently remove your arancino.

Frying

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

La frittura

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.