Sicilian Arancini using the ARANCINOTTO | Kitchen on the Cliff with Giovanna Bellia LaMarca
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- เผยแพร่เมื่อ 27 มิ.ย. 2024
- Today I made the much requested Arancini; one of the best know Sicilian dishes! I made them the traditional way, but I also used a modern tool called the Arancinotto!
If you make it yourself, please share your creations with me. #KOCShareWithMe Buon Appetito!
Visit Sicilian Food Culture
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Rice Mixture:
2 cups Italian Arborio rice, or American Carolina rice, or Japanese rice, cooked and drained
2 eggs
1 cup grated Caciocavallo or Pecorino-Romano cheese
Fillings:
1 cup ragú or meat sauce
1/2 of a 10 oz package frozen tiny peas, thawed
1 lb fresh ricotta cheese
8 oz mozzarella cheese, cut into small cubes
Assembly:
1 cup flour
1 cup water
2 cups unflavored bread crumbs
3 cups canola, vegetable or olive oil for deep frying
Filming and Video Editing by Francesca Sacco
My books:
Sicilian Feasts www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.
WEBSITE:
INSTAGRAM: / giovannabellialamarca
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing
My mother-in-law was from Sicily she was a wonderful cook. My one grandmother was from Rome and the other one from Naples and they both great cooks, my mom also. Actually my whole family were great cooks ! I miss them so much.
me too ♥
I cooked professionally for 20 years. I paused and subscribed at the flour and water paste. Love watching the older generation share their tricks. I learned something new today :)
I was surprised by both the use of regular cooked arborio rice with egg and cheese mixed in as opposed to using risotto as I've seen on many recipes, and the flour water paste, I'm sure it's easier to coat the balls with breadcrumbs in the water and flour mixture rather than using eggs as the binder, no need to use the eggs because they're already mixed into the rice. Very interesting! I've made them a few times since having them in Sicily the way I described but now I want to try it the way Giovanna makes them, because mine didn't taste as authentic, although they were still good.
My family has a lot of Sicilian Heritage. It makes sense to me. Growing up My father always said the only people cheaper than Chinese are Sicilians so making it as low cost as can be is a no brainer for me, but training professionally you often won't run into these techniques, or you get stuck in orthodoxy loops. Making them with Risotto makes sense too if you have a lot leftover too but that sounds more like a restaurant hack to save costs by turning yesterdays entree into todays Appetizers. I'm guessing a lot of the food vloggers have plenty of exp. in Hospitality as an industry and haven't learned the original methods. Stuck in the same loop. Let us know how the recipe turns out I have some arborio I just need cheese which is super expensive :)
@@Ettathesupercat
I think that I could say with some confidence that no Sicilian would make arancini with risotto 😱!
The flour paste is what my mother used and she never had one break when it was lowered into the hot oil!
Home cooks have more time than The Chefs, and they develop their own versions and short cuts.
Thank you Nicholas!
Finally, a version that is pretty close to how my mom and nana (both Sicilian) used to make them. I've been looking all over for this. People fuss over the rice (oy - the NYTimes thinks you have to make risotto for this dish! ). The rice is enhanced by the egg and lots of cheese. Mille grazie!
Although I hold the New York Times culinary advice in high esteem, I agree with you that arancini are not made with risotto, but with cooked rice, eggs and lots of grated cheese! Thanks for the clarification!
It’s Nona
Thank you soooo much for that clarification! 8 tried the risotto method and failed! I can’t wait to try it again this way!
Me too,,
@@sniper10666 nope, it's nonna.
in the correct pronounce you can clearly hear the open o and the double n.
Ok, whomever styled this kitchen, deserves gold stars. I don’t make this often, but you’ve inspired me to make it this week for sure. I use fontina, but that’s just me. Brava! That mold is pretty cool! I love that oil rack.. old stuff is the best.
Thank you my friend!
My cousins made them for me last week so I now know how to make true Sicilian arancini! Absolutely delicious and just how I remember them from when I was a little girl!
I used the molds by the way and perfect!
My Sicilian great grandmother taught my Italian grandmother how to make this. Im so glad that she did.
And now you honor their memory by making and enjoying them! Buon Appetito!
I found you on TH-cam and I feel like I am watching my grandmother cook! You even cut garlic like she did! She used to make the fried zucchini flowers for me when I was a child. I love all of your recipes, I am watching one episode after the other with my 89 year old mother and we feel like we know you and you are family, but all Italians are related aren’t they :)!
I have ordered one of your cookbooks and would like to collect them all…
Our family is from the region of Torino on my mother’s side and my grandfather from Belluno.
You are a delight to watch!
Zucchini Blossoms?
Sending love 💕 to all who miss their Nonnas’ 🙏🏻🦋.
I used this recipe as a quick dinner when all I had was ground beef and rice - a fantastic way to make something great out of almost nothing! Thanks Giovanna!
Fantastic, Clifford, certainly a delicious dish!
i like that her accent comes out when she pronounces food and will finish her sentence with that accent
Lovely! What a find - for someone who has gone off cooking, I think I want to make some of these. Giovanna is a great teacher.
Thank You so very much!
I just had this pop into my recommendations and I was immediately captivated by your personality! The food is almost as great as you are! Definitely gonna check out your other videos! It's always great to see older adults sharing their wonderful knowledge (especially that of the art of cooking) with people online! Ive never heard of these before but I think I'm gonna try and make them now!
P.S i really love how vibrant and bright your kitchen is, haha
Thank you, I love nothing more than sharing my repipes and family traditions with wonderful people who know me, or who chance upon my channel! Welcome!
@@theredhotchilipepperssexof4269 Drop off the planet, you damn spammer!!!
Me too! I see a beautiful kitchen, some interesting food, and a nice lady, I click.
I’m so happy I came across your videos. My husband lived in Sicily when he was young and always reminisces on the delicious food. He love the arancini and you made it in the cone shape just as he remembered!
👋🤗 Hello!
I thoroughly enjoyed this moment in time with you! I felt like I'd been captured up, away from this place to a sunny 🏡 full of love, on a cliff!
Thank you for the moments and the recipes! 🤗❤
being Tuscan, for deep fry I usually go for the classic double coat: beaten eggs, flour, beaten eggs again and bread crumbs.
but this method of using just a thin batter before the bread crumbs actually makes a lot more sense for arancini.
I'll give it a try soon, grazie Giovanna ❤
The traditional breading for the arancini is not the classic panatura all'inglese - flour, beaten eggs, breadcrumbs - but la pastella, the paste as shown in this video.
Just for the info, if you're talking arancini - with an i, plural of arancino - you're talking about those rice cones, made in Catania. They emulate the Mount Etna, which is near Catania. If you're talking arancine - with an e, plural of arancina - you're making the Palermitan version. These emulate an orange.
Also, traditionally, the rice is cooked with some saffron, which will give the rice an orangey colour...
@@doodoodoodadada7872 very correct but I'm sure Giovanna's method will work and will taste delicious.
Watching you folks eat at the end was wonderful ❤ your husband loves them
Giovanna your kitchen is bright full of light and has a tremendous feel good feeling
Cooking anything with love respect and tradition always comes out wonderful
Giovanna your apron is cool 😎
Thank you
Thank you so much. I love cooking and sharing; there's nothing better than that! I got that apron on my last trip ti Sicily.
You speak wonderfully. So informative and easy to understand.
Ok...I was born and raised in Sicily in Buscemi provincia di Siracusa. I have eaten arancini from Palazzolo, Buccheri, Noto, Avola, Palermo, Catania and many more towns. I have never eaten arancini with mozzarella in them...never. just the ones with the ragu' and piselli. Where did this mozzarella come from? We didn't even know of mozzarella in my part of Sicily. Even my relatives from Ragusa, Scoglitti and Vittoria have never heard of using mozzarella in arancini. Did I miss something growing up in that area? BTW, I recently subscribed to your channel because you bring a perspective to cooking that reflects my parents' and grandparents' style. You are the genuine article and thank you for keeping our Sicilian traditions alive. Giovanna, hai fatto bene. Ti ringrazio.
Grazie Mille a te, I’m very proud of our history and traditions!
I made these tonight using the molds and they came out perfect! Used your Ragu recipe too! So delicious! My family loves them ❤️
Wonderful, Jennifer; I'm delighted!
Where did you buy the mould from?
Keep making Arancini, and keep enjoying them!
I bought the Arancinotto on Amazon
They look so wonderful. Thank you.
Everything done wonderfully by Giovanna but the best part was the end that is what good food is about, socializing, especially with loved ones.
I feel comforted just from watching this very nice lady make this delicious treat!
*Cooking food like this is delicious therapy.*
I have made Arancini before but this is by far the best recipe and video process I have seen. I will be making this weekend 🙂
Wonderful Jan! Thank you.
You are Amazing! I love your way of teaching. Thank you!
Awesome !!! And the "device" to shape them makes things go faster ! Thank you.
It was fantastic! As always. I wish you all the best from the bottom of my heart. Cant wait to see more content :-)
Thank you very much!
BEST CHANNEL ON TH-cam!!!
I love arancini and can't wait to try this recipe!
I love these Rice Balls!
They're one of my favorite snacks/treats that I used to get from an authentic small Italian family restaurant in New York!
I love to watch cooks enjoying their own cooking. I also like 'gadgets' for the Kitchen. Looked like fun! Grazie.
Thank you. I 've always enjoyed cooking, and many of the gadgets have been passed on to me by friends and family who know that cooking is my delight!
Wonderful video! You are such a fantastic teacher. Thank you so much!
Grazie cara signora per questo video meraviglioso
I'm from Bergamo but in love with Sicilian cuisine.
❤ great video, thank you for making me smile
I stumbled on your page, looking for arancini gadget and I found you, absolutely loved your recipe, I have made them for my husband who is Sicilian, did a good job. Doing it by hand it’s a bit hard when I’m planning to teach my son and granddaughter to make them, I will definitely get the gadget at Amazon. Oh my goodness, my daughter in law and son are going to love making them. They enjoyed grandma Spanish and Italian food. Thank you for sharing.
Thank you, look delicious ❤
Ohhh yummm, thanku so much xx
yummy thank you Mother!!!!!!!!
You are most welcome, Lisa!
♥️ Can’t wait to make these!! Looks delicious! You husband looks very happy!!
Enjoy making the Arancini, and delight in eating and sharing them! My husband enjoys good food and is a good sport for always trying new dishes.
Wonderful!
I’m Sicilian and have always wanted to learn how to make arancini! I love the gadget also! Can’t wait to try this recipe!!
A delight as always!
Thank you!
The joy of the cheese strings at the end. Like they are children. Lovely!❤
It's the nature of genuine delight!!!
My goodness! I love arancini! Finally, the right way to make them! Thank you! 🎉🎉🎉
You are so welcome!
Yummy! My favorite!
I'm very happy! Enjoy and Buon Appetito!
I'm so happy I found your beautiful channel 🥰 thank you for sharing these amazing recipes ❤❤❤
Grazzii assai pi la ricetta 🔥🔥
So yummy looking! Thanks Giovanna!
You are so welcome!
Thank you soooo much for sharing. I just ordered the molds and my rice. I can’t wait to make this!,😊
Una vera meraviglia.
Un saluto dal Belgio.
Beautiful grandma works in the kitchen.
How nice ! I can learn Italian food in my place, in S,K.
😁
Thank you; that's the marvel of You Tube, it can be seen around the world!
Never, have I eaten aracinni, it looks delicious. Thank, you for your recipe, and the wonderful video.
Giovanna, I am so glad to have found your channel. What a delight!
Amazing Arancini! Very well explained. Beautiful kitchen! You need your own foodnetwork show Nana!
Absolutely delicious
Thanks so much for your recipe...I love arancini😊
Grazie, Giovanna. Bellissimo
Thank you very much!
Thank you so much! I ate it in Sicily and I always wanted to know how to make them, now I know and I will make them tomorrow!
I loved this recipe. I had leftover cooked short grain rice in the fridge, and I couldn’t believe how quickly this came together- probably 15 minutes start to finish. I didn’t do the waiting time because it was cold when I started. And the kids have never had a better after-school snack. I didn’t tell them they were missing out on an option for a ragu filling.
I had my very first Arancino when I was in Palermo. It was very delicious!
I truly enjoy your videos and your recipes. The pe roper way. Keep them coming Thank you very much. I haven’t been to Sicily in many years so your videos and recipes bring back wonderful memories.
You always inspire me! Will definitely be making these.
Thank You, Connie, enjoy making arancini - you'll love them!
they look so delicious! I can almost taste them now!
Awesome so much bringing back my childhood!
I'm delighted, Ken!
Thank you for sharing your recipes you are awesome 💕💕💕💕
It's my pleasure, Nadia. Enjoy cooking and sharing!
Bravo Giovanna!
yummm!!!! i need that sunflower dish!!!
beautiful kitchen
The wonderful tv detective series 'Montalbano' regularly features giant Sicilian arancinis. We ate several delicious examples. The queue was out into the street.
Delicious!
Giovanna, your video has given me the confidence to make my own arancini. Grazie mille.
I'm delighted! Enjoy making them and Buon Appetito!
I love your kitchen! I will certainly be making arancini
I am salivating right now! I immediately subscribed after the video began. I will be sharing your channel with family and friends. I can only imagine the deliciousness of your dishes. 😊
Excellent video!!! Grazieeee!!!
Prego, Joanne!
These look delicious! Thank you for the recipe ☺
My Pleasure, Michelle!
I'm so hungry now after watching 6 of your videos! Yummy.
Make something delicious and enjoy it right away!
Absolutely beautiful
I have been tasted in Palermo and I loved 🥰
These look amazing !! I'm going to buy the arancinotto and give these a try. Thanks for this video.
Saved in Must Try😊
Omg! I love this dish?! 😊 thanks for sharing your beautiful recipe!
awesome.Thank you so much.
You are most welcome!
Heaven!!
hank you, Annie, I hope that you make them and then send me a picture!
Looks very delicious indeed, thanks for sharing the recipe. Will definitely try the recipe. 👍👍
Great video, like the frying pan with the attached strainer, Im an old Italian Sicilian and love to cook..
I'm so glad I found your channel. I have been interested in Sicilian cuisine since watching Luca Zingaretti playing Inspector Montalbano and seeing his reaction to eating this wonderful food. I will be making Arancini soon. Thank you for the links to Sicilian Food Culture.
Thank you very much senora.
Love ❤️ love 💕 love 💗 I enjoy them.
Arancini are everybody's favorites!
Looking delicious
❤ from Bangladesh 🇧🇩
Woweee. I love you! You speak so well and explain things so nicely! I will look out for your recipe book
my gpa would tell me about these. his mom made them, but since he never learned how to cook he obviously didn't make them. thank you for connecting me to my heritage!
These look fantastic! I can hear the crunch. I'll make these tomorrow for my family!!
Wonderful! how did they come out?
I must try this recipe!!
Thank you! ❤
A first-timer here, I really enjoyed your video! I am looking forward to making them.
Oh wow! My aunt Mary made these. I love them. Such a lovely treat
Hi Maureen, now you can make them as a loving tribute to your Aunt Mary!
Fabulous presentation thank you. Will definitely try them. By the way your kitchen looks amazing 😊
you two are adorable!
Looks so delicious!
Thank You!
I have never seen a rack on a skillet like that! Genius! Such an educational video for a clueless girl like me.