vincenzo tell me something... you Italians always say pasta belong into sauce , but always on pictures is sauce on the pasta as well as your picture. Why is that ?
Arancini and carbonara too. Enhancing pleasure for hedonists. I just copied it exactly, the buffalo cheese melted properly for me, and the carbonara sauce remained creamy. Thank you very much sensei!
I've been challenged by my cousin to a challenge. Who makes the best starter. I've been thinking and thinking what to make, but this has got to be it. Not easy, but it's got to be insanely good.
That's great! Kudos for taking in the challenge. Arancini can be a little bit challenging but the results are the end are worth it, I promise you. Your cousin is in for a treat! Best of luck.
@@vincenzosplate I know, i was in Sicily a few weeks ago and i've had so much Arancini that now i simply MUST start making my own :) And i like that you can prepare them the day before you need them. When you're having guests over, anything that i can do the day before helps a lot so i actually have time to see the guests instead of being stuck in the kitchen.
Hi Vincenzo! Really great recipe. Carbonara is my favourite pasta recipe - I love it so much ❤ An now boom - Arancini Carbonara! That's absolutely amazing! But such dishes take a lot of time to cook and I have a big family so when I cook - food just disappears😊 So I like to make some preparations to make this process easier. What do you think - is it possible to freeze arancini before frying them? So when needed just defrost them and fry. Probably is sounds awful and doesn't follow traditional Italian cuisine, but it's just a practical question. WDYT?
It depends on the kind of rice and for what you want to cook - people who wash their rice (such as myself) do it because the dish we're making calls for the rice to be separate grains and not sticking together due to the gelatinization of the starches.
@@vincenzosplate I will definitely try the expensive Vincenzo! Only in my country it is impossible to get picorino romano cheese, so I will use parmesan, I think it should work!
Be careful with saffron it is meant to slowly turn the tepid water yellow (between 15 mins to an hour) not instantly whilst the saffron itself is meant to stay red and intact. The saffron you’re showing here looks like it started changing instantly and then dark which would make me worry it’s fake 😬 It should also smell sweet and husky like paella 😂
Thank you for the insight and the saffron tips! Saffron is indeed a precious spice, and its gradual infusion into the water is a key indicator of its authenticity. The sweet and husky aroma is a great point to mention too. Always important to ensure you're using high-quality saffron for the best flavor and color.
My friend wants to make a carbonara but he wants to use cream, chicken, milk,bacon and broken spaghetti. and as you are Italian🇮🇹 you wouldn't approve it .
Oh no! 😅 That's not quite the traditional carbonara, but everyone has their own twist. I'd recommend sticking to eggs, pecorino cheese, guanciale, and spaghetti for an authentic taste! 🍝🇮🇹
@@Tondo54321 are you specifically taking about bolognese sauce? My mom comes from Catania. It’s not far from Palermo. She used that along with mozzarella along with a few peas like I said earlier.
This was the first thing I saw in my recommended this morning and immediately went to the store and made these, very good Vincenzo! Thanks for all your amazing recipes!
I have an mushroom alfredo recipe but you can substitute the mushroom with the shrimps, I think it would taste divine. Let me know how it goes. www.vincenzosplate.com/mushroom-alfredo-pasta/
Io amo troppo il Supplì romano, anche se poi sono molto simili. L'arancino è più ricco come ripieno e anche più grande. Il Supplì è piccolo e semplice.
I don't know if you reply to comments, especially on old vids but I hope you and others that have tried this recipe can help, please. I love this recipe but there isn't enough space for me to put the arancini in the freezer and I don't have a friend/neighbor whose freezer I can borrow. Could just putting it in the fridge work? And how long (what's the ideal time)?
Caro Vincenzo se questo video non dico tanto ma lo vedono i Siciliani ti insultano pesantemente , tu lo definisci Arancino alla carbonare, ! tutto e meno quello che dici,
@@vincenzosplate the safron just reminded me of it :) thank you so much for keeping in touch with your community. You teach everyone of us to have passion for the food we cook and eat.
@@vincenzosplate actually i've never used Saffron in anything so glad that i've started watching you. Your recipes are great and easy to make. started to use in lots of meals pecorine and grano padano, like in meatballs. I cannot find pancheta locally but some better bacon will do. That rice I was able to find. and anyway love your Spaghetti Carbonara recipe, I appreciate that you stick to simple and easy recipes, keep it up Vincezo :)
Its two different cultures In asia, rice is washed mainly to get rid of the starch (correct me if i am wrong) When it comes to risotto or arancini like in this case, you want the starch If you're talking about health, i doubt it being a health risk
@@Chronacode in asia we washed it to get rid of the messy things that comes with the rice from factory Because I believe Italy is much care about make the rice clean for this dish
Deceivingly, especially if you don't make the rice fresh but use left-over risotto from the day before. Cold rice has a tendency to fall apart which is great for things like egg fried rice but less suitable for compacting into some shape. A wetter base is advisable, i.e. the ball should drip when you squeeze it into shape. Personally I like to dust it with flower before doing the egg wash and you should always put the breaded balls into the fridge uncovered for at least an hour before deep frying them.
Just watched that from start to finish. So many moments where I would make a mistake, so please, where can I buy these beauties? What's your restaurant address please 🙋♂️🚕🛫🛬🇮🇹
I don't have a restaurant, I just teach amateur cooks online. Always know that practice makes perfect and it takes a lot of strength to accept and get up and learn from the mistakes that you make. Try this recipe out, I'm sure you'll perfect this in no time.
@@vincenzosplate Thank you, I will try! My wife is better at cooking than me but after watching your videos I think I need to show her that carbonara is better without the "c" word haha. Wish me luck :)
Buon Appetito! This video was bellissimo, and you made it look so easy ❤ Grazie molto for sharing this with us, I look forward to making it! Mi piace Arancini- uno favorito per me 🇮🇹
Are you enjoying this Carbonara Series?
@America Chavez haiya
Yesssss! My fave pasta
vincenzo tell me something... you Italians always say pasta belong into sauce , but always on pictures is sauce on the pasta as well as your picture. Why is that ?
Arancini and carbonara too. Enhancing pleasure for hedonists.
I just copied it exactly, the buffalo cheese melted properly for me, and the carbonara sauce remained creamy.
Thank you very much sensei!
Yes I Would Love To Make Carbonara With My Family
That looks scrumptious ❤ omg I’m hungry right now for these and it’s 1:20am 🙉🙉
What an amazing recipe.
hehe I know those arancini are to die for 🤤 definitely a must try!
Ditto......
Those look magnificent, especially now that it's getting colder. And that crunch at the end!
Thank you Simon! This is the perfect recipe for Autumn season 😍
Oh my goodness I love these! I have to try these out, they look fabulous 😍
You should 😍 They're too good
That look so good! I may have found a new favourite food!
Wow 🤩 you absolutely need to try this recipe
This looks so delicious!
They are to die for 🤤
Looks sooooo Yummy... I will be trying this ❤️
Please do! 😍 you will love it
My first Arrancini was at Castel Sant Angelo...delicious ❤❤
SUPERB, LIKE A MASTER CHIEF. VERY WELL DONE.!!!!!!!!!!!!!!!!!!
Grazie mille! 😊👨🍳 I'm thrilled to hear that you enjoyed the recipe. Happy cooking and savoring delicious Italian flavors! 🇮🇹🍝👌😋
I've been challenged by my cousin to a challenge. Who makes the best starter. I've been thinking and thinking what to make, but this has got to be it. Not easy, but it's got to be insanely good.
That's great! Kudos for taking in the challenge. Arancini can be a little bit challenging but the results are the end are worth it, I promise you. Your cousin is in for a treat! Best of luck.
@@vincenzosplate I know, i was in Sicily a few weeks ago and i've had so much Arancini that now i simply MUST start making my own :) And i like that you can prepare them the day before you need them. When you're having guests over, anything that i can do the day before helps a lot so i actually have time to see the guests instead of being stuck in the kitchen.
we used to have chickens that constantly laid double yolkers lol
Lucky you! 🐔🥚 Double yolkers are a rare treat! Enjoyed making this recipe! 🇮🇹😊 Keep cooking the Italian way! 👨🍳🔪 Buon appetito! 🍴
Starting the video, I see no peas, let's go :D
Hahaha 🤣 let me know what you think of this recipe
Im assuming that's 1 cup of arborio. looks amazing
I broke an egg and got 2 yolks too. It's fascinating. It's rare but it happens, pretty cool.🙂🙂
Yay I love it when it happens 😍
We keep hens. It's not that rare.. normally happens in Spring.
this was fantastic
they're to die for! Definitely a must try
Great now you're making me hungry 😁😁😁
Hehe these arancini are irresistible 🤤 you should try making them!
@@vincenzosplate aw man In Indonesia we don't have a Proper Ingredients I'm sorry ok
In Malaysia it is common to have 2 yolks in 1 egg. Do arancini shape is round or can be any shape?
I love watching your programmes.
Preferably, I suggest to shape it round.
Hi Vincenzo! Really great recipe. Carbonara is my favourite pasta recipe - I love it so much ❤ An now boom - Arancini Carbonara! That's absolutely amazing!
But such dishes take a lot of time to cook and I have a big family so when I cook - food just disappears😊 So I like to make some preparations to make this process easier. What do you think - is it possible to freeze arancini before frying them? So when needed just defrost them and fry. Probably is sounds awful and doesn't follow traditional Italian cuisine, but it's just a practical question. WDYT?
Buonissimo
Thank you for watching and sharing your thoughts with me! 😄 It's always great to hear feedback from my viewers.
WOW I have to try that! Not sure I'll be able get the right rice though....
Can't you find it?
@@vincenzosplate Yes I did! That should be a great idea for tonight's diner!
Do you wash your rice? I thought it is important to wash rice until the water runs clear.
Not in this case. Here you want the starches and for the rice to be sticky
Not for this kind on rice
It depends on the kind of rice and for what you want to cook - people who wash their rice (such as myself) do it because the dish we're making calls for the rice to be separate grains and not sticking together due to the gelatinization of the starches.
Hi Vincenzo, or indeed anyone else, do you know where in NSW I can get Guancale? I I have tried every butcher and deli anywhere near me with no luck.
Can I keep them in the fridge for 2 days and then fry them?
It's like a bacon egg and cheese bomb, omg.
yes but better!
@@vincenzosplate
No doubt!
Looks like much more refined flavor..mayb a nice change from the ragu pea filling..
Would this work w the cone molds though???
yes this is a great alternative!
Of course you can also make them with the cone molds
If I may ask, you often choose Pecorino over Reggiano. Why is that?
Im a Pecorino Romano lover! I just love it!
Great.
thank you!
Gracias!
my pleasure! Are you going to make this recipe?
@@vincenzosplate I will definitely try the expensive Vincenzo! Only in my country it is impossible to get picorino romano cheese, so I will use parmesan, I think it should work!
I’m hungry now.
Hehe you should try making those 🤤
Original Sicilian Arancini are not bath in egg, but in mix of flour and water.
You are an evil, evil man, putting this idea into my brain. Can a brain drool and salivate? 🤤
Hahahaha ops 🤭🤭
The moment I saw saffron I thought it was going to turn into a paella, I was wrong 😅
😱😱
Be careful with saffron it is meant to slowly turn the tepid water yellow (between 15 mins to an hour) not instantly whilst the saffron itself is meant to stay red and intact. The saffron you’re showing here looks like it started changing instantly and then dark which would make me worry it’s fake 😬 It should also smell sweet and husky like paella 😂
Thank you for the insight and the saffron tips! Saffron is indeed a precious spice, and its gradual infusion into the water is a key indicator of its authenticity. The sweet and husky aroma is a great point to mention too. Always important to ensure you're using high-quality saffron for the best flavor and color.
My friend wants to make a carbonara but he wants to use cream, chicken, milk,bacon and broken spaghetti. and as you are Italian🇮🇹 you wouldn't approve it .
Oh no! 😅 That's not quite the traditional carbonara, but everyone has their own twist. I'd recommend sticking to eggs, pecorino cheese, guanciale, and spaghetti for an authentic taste! 🍝🇮🇹
Absolutely BEAUTIFUL eggs, Vincenzo!! Those yolks are almost orange. A sure sign of Top Quality!
you are aware that coloring is added to every single grocery store egg right lol
@@alessiodimatteo1042 Yes. But, those look like real farm eggs. You think?
Yes indeed!
Double yolks are more common with younger chickens. They're good luck 🤞
@@alessiodimatteo1042 Wtf not where I live. Are you American?
Better not have peas in it!!! I hate peas.
no peas in those arancini!
I agree with you. My Sicilian mom made traditional arancini that included peas. It was maybe 2 or 3 per ball. So it wasn’t all that bad.
Where’s the cream? Gordon won’t like them.
Ive had some ragu arancini in Palermo - it was heaven. I dont love peas, but in the original recipe they just fit so well😍
@@Tondo54321 are you specifically taking about bolognese sauce? My mom comes from Catania. It’s not far from Palermo. She used that along with mozzarella along with a few peas like I said earlier.
This was the first thing I saw in my recommended this morning and immediately went to the store and made these, very good Vincenzo! Thanks for all your amazing recipes!
wooow have you made these? 😍
Add some liquid smoke
@@vincenzosplate I did! They were awesome! 😊
Please recipe for spaghetti alla alfredo with shrimps
I have an mushroom alfredo recipe but you can substitute the mushroom with the shrimps, I think it would taste divine. Let me know how it goes.
www.vincenzosplate.com/mushroom-alfredo-pasta/
The guanciali was really crispy. Great recipe as always, looks yummy 👌👌.
Yesss guanciale must be super crispy 🤤
some liquid smoke should be added
Yet another great recipe from carbonara master Vincenzo,great job!!!!!
Wow wow thank you 🙏🏻 I appreciate
EGGsalent video
oh wooow thank youuuu
Look so delicious. The only thing I am surprised is no garlic in the filling.
Vincenzo's, let me know when you visit Poland someday, I invite you for a beer which I make myself in Browar Warszawski 🙂 I love you Man😉😁
That would be great 😍 thank you my friend
Why do you call it Aranchino but write Aranchini?
Arancini is the plural 🥰
Io amo troppo il Supplì romano, anche se poi sono molto simili. L'arancino è più ricco come ripieno e anche più grande. Il Supplì è piccolo e semplice.
io amo sia i supplì che gli arancini 🤤 devi provare questi qua poi!
I don't know if you reply to comments, especially on old vids but I hope you and others that have tried this recipe can help, please. I love this recipe but there isn't enough space for me to put the arancini in the freezer and I don't have a friend/neighbor whose freezer I can borrow. Could just putting it in the fridge work? And how long (what's the ideal time)?
Is arrancini a dish from Roma
It's from Sicily 😋
wow its so yummy :)
oh yes they're to die for 🤤
wow that is a recepie that I will try very soon !!! they look beautifully golden ! a bomb of flavor !!! you are a maestro !
Yayy! I can’t wait for you to try this recipe 😍
I can't get pecorino cheese here. I can get parmigiano reggiano. Can I use that??
sure Vanessa!
@@vincenzosplate thank you..hope they turn out as delicious as your's look.
Probably, why not.
I order my Pecorino Romano from Frank and Sals through Amazon.
The creepiest person who can't cook.so many mistakes that I can't bother to comment on..just go away
I think the rainbow ends at Vincenzo's Golden Carbonara Arancini Balls.
🎉Really I enjoyed your food 👌
many many thanks my friend 🙏🏻
Good recipe but personally i would avoid olive oil and would use the oil the guanciale left for the first step, more carbonara flavour 😉
🤩🤩🤩
these are to die for
Holy moley what a fun recipe!!
Wow thank you, I’m glad you think so!
I can almost feel an arancino in my mouth right now 🤤
hehe you should try making those to fell the real experience!
Wow, looks amazing! Need to try!
You will love this recipe 😍 please try it and let me know
It looks amazing! I can’t wait to try this later
Have fun! 😍 And let me know
Caro Vincenzo se questo video non dico tanto ma lo vedono i Siciliani ti insultano pesantemente , tu lo definisci Arancino alla carbonare, ! tutto e meno quello che dici,
That just looks amazing! I’ve never had arancini, but I have to attempt making it at some point. It looks soooo good! ❤
Arancini are a must-try! They're so delicious and fun to make. Let me know how they turn out when you give them a try 😊🍴
Congratulations from two Italian guys! 👏🏻🥰
grazie mille 🙏🏻
Love the video vincenzo thanks for teaching me how to make arancini carbonara
Its always a pleasure 🙏🏻 are you going to try this recipe?
@@vincenzosplate yes
.😅 😢❤❤
Looks beautiful chef! I'll do it soon! Best wishes chef 👍👍
Give this a try and let me know how it goes!
Yesterday i cooked truffle rissoto, it was fucking delicious!
Wow sounds delicious 😋
Did you ever make the suggested cacio e Pepe ravioli ?
Not yet!
Safrooooon 😍
Do i see the Risotto Milanese coming? Fantastic recipe, i will try it next week. Much love to you and the family.
Not properly a Risotto Milanese recipe!
@@vincenzosplate the safron just reminded me of it :) thank you so much for keeping in touch with your community. You teach everyone of us to have passion for the food we cook and eat.
you are great bro, next time I in some shop getting ingredients close to your recipe
Hey, thanks for checking out my recipe! Let me know how it goes next time you're in the store 🛒👨🍳🍝
@@vincenzosplate actually i've never used Saffron in anything so glad that i've started watching you. Your recipes are great and easy to make. started to use in lots of meals pecorine and grano padano, like in meatballs. I cannot find pancheta locally but some better bacon will do. That rice I was able to find. and anyway love your Spaghetti Carbonara recipe, I appreciate that you stick to simple and easy recipes, keep it up Vincezo :)
Just missing some peas Vincenzo
Oh no 😱
I am impressed!
wow thank you so much!
A dish that goes back to the middle ages
Classic!
These look so delicious
They really are 🤤
mmm I'm a bit hungry when watching this 😋😋
He he I know 🤤 those are irresistible
@@vincenzosplate that's true
I need to make these
oh yes they're a must try 🤤
Can’t wait…. 😅
the video is out now!
Che bontà
Troppo buoniii
😍😍😍😍
Super delicious 🤤
Why do you not wash your rice?
Its two different cultures
In asia, rice is washed mainly to get rid of the starch (correct me if i am wrong)
When it comes to risotto or arancini like in this case, you want the starch
If you're talking about health, i doubt it being a health risk
In Italy we don't wash rice, it is made in Asia
@@Chronacode in asia we washed it to get rid of the messy things that comes with the rice from factory Because I believe Italy is much care about make the rice clean for this dish
Beautiful!!
I've had eggs with double yolk a few times. It happens.
love it
What rice do you recommend if I can not find the rice you use?
Arborio rice
Typical western error to not rinse the rice before use...
You never should wash the rice or you’ll loose all the starch
That looks beautiful
I should give it a try
oh yes absolutely
Pecorino is love and life. Always use more than asked for.
I shall be making this. Also, you have good looking eggs.
Well said my friend, I fully agree gree with you. The more the better
@@vincenzosplate ♥
For the italians, when you mean pancetta like in this case you also mean bacon or just pancetta (non smoked pancetta)?
Just pancetta.
@@peperondeipeperoni grazie
@@blued3496 Di niente!
Just pancetta!
Looks easy to make
great! You should try making it
Deceivingly, especially if you don't make the rice fresh but use left-over risotto from the day before. Cold rice has a tendency to fall apart which is great for things like egg fried rice but less suitable for compacting into some shape. A wetter base is advisable, i.e. the ball should drip when you squeeze it into shape. Personally I like to dust it with flower before doing the egg wash and you should always put the breaded balls into the fridge uncovered for at least an hour before deep frying them.
This isn’t Arancini, these are croquettes 😊
heart attack !!!!
Why??
I NEVER SEEN ANYONE MAKE ARANCINI LIKE THIS....THE BEST RECIPE EVER.....ALL GREAT INGREDIENTS..
It is fake
omg thank you Daniel 🤩 you're too kind!
Are you going to make this recipe?
@@jylauril WHATS FAKE???????
@@vincenzosplate I WILL TRY THIS RECIPE FOR SURE
Just watched that from start to finish. So many moments where I would make a mistake, so please, where can I buy these beauties? What's your restaurant address please 🙋♂️🚕🛫🛬🇮🇹
I don't have a restaurant, I just teach amateur cooks online. Always know that practice makes perfect and it takes a lot of strength to accept and get up and learn from the mistakes that you make. Try this recipe out, I'm sure you'll perfect this in no time.
@@vincenzosplate Thank you, I will try! My wife is better at cooking than me but after watching your videos I think I need to show her that carbonara is better without the "c" word haha. Wish me luck :)
Buon Appetito! This video was bellissimo, and you made it look so easy ❤ Grazie molto for sharing this with us, I look forward to making it! Mi piace Arancini- uno favorito per me 🇮🇹
it was a huge pleasure for me! 🙏🏻