Arancini with Nebrodi Black Pig porkArancini 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.
Arancini alla siracusana (Syracuse-style)Syracuse, like all of Sicily, draws upon the rich fruits of the local soil, like Pachino tomatoes, but also on the bounty of the sea, such as sardines. When these flavours come together, the result is marvellous. Be it spaghetti or arancini, the tastes are unique, with all of the freshness and aroma of Mediterranean cuisine. Like the well-loved traditional “pasta ammuddicata”, this sauce from Syracuse also incorporates breadcrumbs, while the addition of cheese gives these arancini a beautifully melting and irresistible centre.
Arancini alla pantesca
These arancini alla pantesca are intended as an homage to the splendid island of Pantelleria, whose products enrich the already broad array of Sicilian cuisine.
Their filling consists of Pantelleria-style pesto pantesco, known also as ammogghiu, and is made, of course, using capers from that island. However, it also incorporates other traditional Southern Italian products, such as tomatoes, almonds and Mediterranean herbs, all accompanied by fine extra virgin olive oil.
Given that it has a delicate flavour, pesto pantesco is at its best in smaller-sized, appetiser-style arancini.
Arancini alla trapanese (Trapani-style)
While it naturally has a strong underlying Sicilian character, the cuisine of Trapani is quite different from that which is found on the rest of the island. It is strongly influenced by other Mediterranean cuisines and, in particular, by Arab traditions, with a predilection for seafood over meat. Lobster and the splendid Gambero Rosso di Mazara (red prawn from Mazara), which is home to the greatest fishing fleet in the Mediterranean, are found in numerous recipes. What makes these red prawns special is their unmistakable flavour, which retains the saltiness of the waters in which it is caught. Trapani-style arancini take their flavour from their rich filling of pesto alla trapanese and red prawns, while the rice is cooked in stock made from the prawns themselves: perfect for the most refined of palates.
Arancine with sardines
Sarde (sardines) play an important role in Sicilian cuisine, as the main ingredient in a number of particularly well-loved traditional recipes, such as pasta con le sarde (pasta cchi sardi, in dialect) or sarde a beccafico. They are usually prepared using ingredients typical of Sicily's sweet-and-sour culinary tradition, such as raisins, pine nuts and finocchietto (wild fennel).
In transforming them into arancine, we have respected these flavours, but reinterpreted them in a creative fashion. The rice is pleasantly flavoured with wild fennel, while the centre of the arancina is more reminiscent of sarde a beccafico.
Arancine with sausage and sanapo
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.
- Arancinotto Staff
- Tags: Sicilian Recipes
Recipe - Arancini with horse meat and Piacentino cheese from Enna
Horse meat is one of the most popular street foods in and around Catania: meatballs, steaks, sandwiches... you name it, and you’ll probably be able to find it! When used in sandwiches, horse meat is often served in thin slices with melted Emmenthal cheese and onions.
For its “arancini incarnation”, we have substituted the Emmenthal with a Sicilian cheese, Piacentino from Enna, made with sheep's milk, saffron and black pepper. In addition to adding an extra touch of “Sicilianity”, the Piacentino also complements the saffron in the rice.