Arancinette with salmon and pistachio
Introduction to the recipe
These arancine in mini-format lend an extra-special touch to any Sicilian appetiser buffet worthy of the name! Often, for the sake of convenience, they are prepared by mixing the filling directly into the rice. However, if you are using specially-made moulds, filling even these arancinette while keeping their shape intact becomes a simple task.
Given that the salmon and pistachio filling is particularly rich, it is especially well-suited to be used in arancinette. Indeed, in this smaller format, it is more enjoyable, as its flavour remains well-balanced and does not become too overpowering.
However, if you wish to enhance the taste further, you can add some finely chopped pistachios to the rice.
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 grams of butter
100 g of pistachios grain
For the finish:
- 100 gr of flour
- 180 ml of water
- 2 eggs
- 150 gr of bread crumbs
For the filling:
200 gr of smoked salmon
100 gr of minced pistachios
30 grams of butter
For the bechamel sauce:
400 ml of milk
40 g of butter
40 gr of flour
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, add the pistachios grain, 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.
Prepare the beshamel:
melt 40 g of butter in a saucepan;
when the butter is melted, remove the saucepan from the heat;
add 40 gr of flour mixing with a whisk and add 500 ml of milk poured in flush to prevent lumps from forming;
put back on the stove and cook over low heat until the cream thickens, mixing continuously to ensure a smooth and homogeneous consistency;
adjust salt and pepper and complete with the nutmeg;
turn off the heat and let it cool
Prepare the filling:
Melt the butter in a small pan. Brown the smoked salmon, chopped into small pieces beforehand, over high heat for a few minutes, then let it cool
Mix the béchamel sauce with the salmon and pistachios
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 mix the salmon and pistachios directly into the rice and serve these mini-arancine without a filling.
Given that these arancinette are in finger-food format, they can be served with cocktail sauce for dipping
In Italy, the pistachio (Pistacia vera) is grown only in Sicily, chiefly in the Bronte area, where it is the principal economic resource. Thanks to its distinctive characteristics, this pistachio obtained D.O.P. (Protected Designation of Origin) status in 2009. Does the Bronte pistachio lend a dish a certain poetry? Yes, and more than one might imagine. The surname Brontë, belonging to the English writers Emily, Anne and Charlotte, was chosen by their father Patrick (it had originally been Brunty or Prunty) in honour of Horatio Nelson, whom King Ferdinand had named duke of the town of Bronte by the slopes of Mt. Etna.
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- Arancinotto Staff