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Arancini (, , , ) are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine. The most common arancini fillings are: ''al ragù'' or ''al sugo'', filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and ''al burro'' or ''ô burru'', filled with ham and mozzarella or besciamella.
A number of regional variants exist which differ in their fillings and shape. ''Arancini al ragù'' produced in eastern Sicily have a Cone, conical shape inspired by the volcano Mount Etna, Etna.
Arancini are said to have originated in 10th-century Sicily, at a time when the island was under Emirate of Sicily, Arab rule. Its origins may therefore be possibly the same as kibbeh of the Levantine cuisine.
In the cities of Palermo, Syracuse, Sicily, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Saint Lucy, Santa Lucia on 13 December, when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.
Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania. The dish was traditionally created to provide a full meal to Frederick II, Holy Roman Emperor, Federico II di Svevia during his hunting activities.
The most common type of ''arancini'' sold in Sicilian cafés are ''arancini cû sucu'' (it. ''arancini al ragù''), which typically consist of meat in a tomato sauce, rice, and mozzarella or other cheese. Many cafés also offer ''arancini cû burru'' (it. ''arancini al burro'', with butter or béchamel sauce) or specialty arancini, such as ''arancini chî funci'' (it. ''arancini ai funghi'', with mushrooms), ''arancini câ fastuca'' (it. ''arancini al pistacchio'', with pistachios), or ''arancini â norma'' (it. ''arancini alla norma, with aubergine).
In Roman cuisine, ''supplì'' are similar but are commonly filled with cheese (different preparation methods and filling distribution). In Naples, rice balls are called . In a variant recipe originating among the Italian diaspora in Southeast Texas, the arancini are stuffed with a chili-seasoned filling.
Arancino recipe
at BBC Food {{Street food Italian rice dishes Palermitan cuisine Messina Cuisine of Messina Cuisine of Sicily Cuisine of New York City Stuffed dishes Italian-American culture in New York City Street food in Italy
Etymology
''Arancini'' derives from the Sicilian language, Sicilian plural diminutive of ('orange'), from their shape and colour which, after cooking, is reminiscent of an Orange (fruit), orange. In Sicilian, ''wikt:en:arancini#Sicilian, arancini'' is grammatically plural. The corresponding singular is either the masculine ''wikt:en:arancinu#Sicilian, arancinu'' or the feminine ''wikt:en:arancina#Sicilian, arancina''. The eastern side of Sicily tends to use the masculine form, while the western side tends to use the feminine form. In Italian, the masculine (pl. ''arancini'') form has become prevalent, even though the feminine form (pl. ''arancine'') can also be used.History
Arancini are said to have originated in 10th-century Sicily, at a time when the island was under Emirate of Sicily, Arab rule. Its origins may therefore be possibly the same as kibbeh of the Levantine cuisine.
In the cities of Palermo, Syracuse, Sicily, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Saint Lucy, Santa Lucia on 13 December, when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.
Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania. The dish was traditionally created to provide a full meal to Frederick II, Holy Roman Emperor, Federico II di Svevia during his hunting activities.
Ingredients and variations
The most common type of ''arancini'' sold in Sicilian cafés are ''arancini cû sucu'' (it. ''arancini al ragù''), which typically consist of meat in a tomato sauce, rice, and mozzarella or other cheese. Many cafés also offer ''arancini cû burru'' (it. ''arancini al burro'', with butter or béchamel sauce) or specialty arancini, such as ''arancini chî funci'' (it. ''arancini ai funghi'', with mushrooms), ''arancini câ fastuca'' (it. ''arancini al pistacchio'', with pistachios), or ''arancini â norma'' (it. ''arancini alla norma, with aubergine).
In Roman cuisine, ''supplì'' are similar but are commonly filled with cheese (different preparation methods and filling distribution). In Naples, rice balls are called . In a variant recipe originating among the Italian diaspora in Southeast Texas, the arancini are stuffed with a chili-seasoned filling.
In popular culture
In Italian literature, Salvo Montalbano, Inspector Montalbano, the main character of Andrea Camilleri's detective novels, is a well-known lover of arancini – especially those made by Adelina Cirrinciò, his housekeeper and cook. The success of the book series and the Inspector Montalbano (TV series), television adaptation has contributed to making this dish known outside of Italy.See also
*Italian cuisine *Sicilian cuisine *List of Sicilian dishes * List of stuffed dishes *Pani ca meusa – another example of Sicilian street foodNotes
References
External links
*Arancino recipe
at BBC Food {{Street food Italian rice dishes Palermitan cuisine Messina Cuisine of Messina Cuisine of Sicily Cuisine of New York City Stuffed dishes Italian-American culture in New York City Street food in Italy