Arancine with sausage and sanapo
Introduction to the recipe
Sanapo, known as sanapuni in and around Catania, is simply wild mustard, which people customarily go out to gather during the cold season. Sanapo is often used in pasta, but when paired with sausage, it’s a match made in heaven.
The slightly bitter taste of the greens complements the rich flavour of the sausage beautifully, coming together to create a dish that is savoury and well-balanced.
As in the case of the arancine with spinach, this recipe uses the greens in the rice as well as in the filling, adding extra flavour and colour.
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
50 gr of wild fennel
For the finish:
- 100 gr of flour
- 180 ml of water
- 2 eggs
- 150 gr of bread crumbs
For the filling:
200 gr of sanapo
400 gr of sausage
1 clove of garlic
extra virgin olive oil
Preparation of rice and filling
- Clean the wild mustard leaves and blanch them in salted water for 3-4 minutes, then drain and squeeze off the excess liquid
- Chop the wild mustard finely
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, add half of the sanapo, 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.
- Remove the sausage from its casing and crumble it into bits using your fingers
- Using the flat of a knife blade, crush a whole clove of garlic and sauté it in a pan with a drizzle of oil until just golden. Add the remaining wild mustard and let it sauté for a few minutes
- Add the sausage and let it brown for a few minutes over high heat
- Add the white wine and simmer until it has reduced
- Remove from the heat and let it cool
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!
You can make the centre of these arancine even richer by adding bits of a cheese that melts well to the filling.
For even more flavourful arancine, you can sauté the wild mustard leaves before adding them to the rice.
Senapo is a green that shares its name with an Ethiopian king, one who lost his sight in an attempt to reach paradise on Earth. According to a old Sicilian wives’ tale, it also has a surprising aphrodisiac effect, especially when accompanied by sausage – and sausage is, as obvious innuendo implies, a forbidden ‘fruit’ in its own right. We, however, know quite well that this miraculous effect is not so much due to any inherent qualities of the ingredients themselves as to the atmosphere – and that's something the king of Ethiopia could not have known.
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- Tags: Sicilian Recipes
- Arancinotto Staff