Recipe - Arancini with Sausage and Pumpkin
Introduction to the recipe
Pumpkin is the undisputed star of autumn and winter cuisine. Its slightly sweet flavour makes it a perfect match for pork.
Indeed, the pairing of pumpkin and sausage is very common in first courses of all kinds.
When used as a filling, the result is an arancino with a truly explosive flavour, loved by adults and children alike.
Ingredients for about 12 arancini
500 grams of rice (Roma, Originario)
1.1 liter of vegetable stock
2 bags of saffron
10 grams of salt
60 grams of butter
For the finish:
- 100 gr of flour
- 180 ml of water
- 2 eggs
- 150 gr of bread crumbs
For the filling:
300 gr of sausage
300 gr of red pumpkin pulp
extra virgin olive oil
salt, black pepper
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.
- Chop the pumpkin into small pieces. Steam it until cooked, then purée it until its texture is smooth, creamy and free of lumps
- Remove the sausage from its casing and crumble it into bits using your fingers
- Brown it in a pan with a drizzle of oil, then add the pumpkin purée and allow it to sauté in the oil so that it takes on the flavour of the sausage, adding salt and pepper to taste
- Let the filling 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!
To make the filling even creamier, add a little béchamel sauce.
To really bring out the flavour of the pumpkin, add some of the purée to the rice while it is cooking.
’A cucuzza?! Falla comu voi sempri cucuzza è! (“Pumpkin?! Any way you cook it, it still tastes like pumpkin!”) is a common saying in Sicily. However, while it may be true as a metaphor, in culinary terms it is quite false. Cucurbita maxima is extremely versatile: it can be made into jams and desserts, it stands in for liver in the Palermo dish ficatu d’i setti cannola, and it is even used as an Halloween decoration. No, it isn’t true that however you prepare it, pumpkin always tastes the same, quite the contrary! Pumpkin is anything but boring.
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- Arancinotto Staff