Arancini

Origin and History

Sicilian Origins: “Arancini,” also called “arancini” in some parts of Sicily, are thought to have existed since the 10th century in Sicily during Arab rule. Rice and saffron were brought by the Arabs, these being the main ingredients for making arancini.

 

Naming: In Italian, “arancini” translates to “little oranges,” a name that refers to their appearance and color which resembles oranges.

 

Evolution: At first rice balls were simple but over time different variations such as meat ragu, peas, mozzarella, and ham emerged. Nowadays each area in Sicily has its type of arancini.

 

Feast of Santa Lucia: On December 13th, Arancini is a traditional meal that marks the Feast of Santa Lucia when bread and pasta are not eaten to commemorate the saint.

Preparation

Ingredients: The basic ingredients include, 

  • Rice, 
  • Saffron, 
  • Bread crumbs and 
  • A filling. 

The filling consists of ragu (meat sauce), mozzarella, and peas.

Method: Rice is cooked and mixed with saffron. It is shaped into a ball and filled. Then, it is coated with bread crumbs and deep-fried until golden brown.

Best Outlets/ Best Restaurant for Arancini/ Best Places to Enjoy Arancini

If we travel to Italy. These places are the best where we will find this food,

Palermo

Ke Palle: This popular spot specializes in arancini. They offer a wide variety of fillings, including traditional ragu, ham, and cheese, and more adventurous options like shrimp.

Antica Focacceria San Francesco: Known for its authentic Sicilian cuisine, this historic eatery serves excellent arancini.

Catania

Savia: Located in the heart of Catania, Savia is renowned for its classic arancini, especially the one with meat ragu and peas.

Pasticceria Spinella: Another great option in Catania, Spinella offers delicious arancini alongside a range of other Sicilian pastries.

Taormina

Laboratorio Pasticceria Roberto: Although primarily a pastry shop, it is well-regarded for its well-made and flavorful arancini.

Outside of Sicily

If you can’t make it to Sicily, there are still excellent places to enjoy these treats in other parts of Italy and around the world:

New York City

Arancini Bros: Focuses on arancini with a variety of fillings, bringing a taste of Sicily to New York.

How to Prepare/ Cook Arancini at Home

Ingredients

For the Risotto:

  • 2 cups Arborio rice
  • 1 small onion, finely chopped
  • 4 cups chicken or vegetable broth
  • 1 cup dry white wine
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 pinch of saffron threads (optional, for color)
  • Salt and pepper to taste

For the Filling:

  • 1 cup meat ragu (or vegetarian ragu)
  • 1/2 cup frozen peas, thawed
  • 1/2 cup mozzarella cheese, diced
  • 1/4 cup grated Parmesan cheese

For Breading and Frying:

  • 1 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups bread crumbs
  • Vegetable oil for frying

Instructions

Step 1: Prepare the Risotto
  1. Sauté the Onion: In a large saucepan, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
  2. Add the Rice: Add the Arborio rice to the pan and stir to coat the grains with the oil and butter. Cook for 2-3 minutes until the edges of the rice become translucent.
  3. Deglaze with Wine: Pour in the white wine and stir until it is absorbed by the rice.
  4. Cook the Risotto: Add the broth one cup at a time, stirring frequently and allowing each addition to be absorbed before adding the next. This process should take about 18-20 minutes. If using saffron, dissolve it in a small amount of warm broth and add it to the first cup of broth. Season with salt and pepper to taste.
  5. Cool the Risotto: Once the risotto is cooked and creamy, spread it out on a baking sheet to cool completely. This can be done ahead of time and refrigerated if needed.
Step 2: Prepare the Filling
  1. Prepare the Ragu: If you don’t have pre-made ragu, you can quickly sauté some ground beef or pork with onions, garlic, tomato paste, and seasoning. Let it cool.
  2. Mix with Peas: Combine the ragu with the thawed peas and diced mozzarella.
Step 3: Form the Arancini
  1. Shape the Balls: With damp hands, take about 2 tablespoons of the cooled risotto and flatten it in your palm. Place a small amount of the ragu mixture in the center, along with a cube of mozzarella. Enclose the filling with the risotto, forming a ball. Repeat until all the risotto and filling are used.
  2. Chill the Balls: Place the formed arancini on a baking sheet and chill in the refrigerator for about 30 minutes to firm up.
Step 4: Bread the Arancini
  1. Prepare Breading Stations: Set up three bowls: one with flour, one with beaten eggs, and one with bread crumbs.
  2. Coat the Balls: Roll each arancini ball first in the flour, then dip it in the beaten eggs, and finally roll it in the bread crumbs to coat evenly.
Step 5: Fry the Arancini
  1. Heat the Oil: In a large, deep pot or fryer, heat the vegetable oil to 350°F (175°C).
  2. Fry the Balls: Carefully lower a few arancini at a time into the hot oil. Fry until golden brown and crispy, about 3-4 minutes per batch. Do not overcrowd the pot.
  3. Drain the Arancini: Remove the fried Arancini with a slotted spoon and drain on paper towels.

Serving

  • Serve Hot: Arancini are best enjoyed hot and fresh. Serve them with a side of marinara sauce for dipping.
  • Garnish: Optionally, garnish with freshly grated Parmesan cheese and chopped fresh parsley.

Tips for Best Outcome

  • Use Arborio Rice: This type of rice is starchy and helps the risotto stick together.
  • Proper Chilling: Ensure the risotto and formed balls are well-chilled to help them hold their shape during frying.
  • Oil Temperature: Maintain the oil temperature around 350°F (175°C) to ensure even frying and a crispy exterior without burning.

Enjoy your homemade arancini, an authentic taste of Sicily right in your kitchen

How to Enjoy Arancini

When and How to Eat

Snack or Street Food

Quick Bite: Arancini are often enjoyed as a quick snack or street food in Sicily. They are easy to eat on the go, making them perfect for a midday snack or a light lunch. Street vendors and small eateries, called “rosticcerie,” commonly sell arancini, allowing people to enjoy a delicious treat without sitting down for a full meal.

Festivals and Celebrations

Feast of Santa Lucia: Traditionally, arancini are a staple during the Feast of Santa Lucia on December 13th. On this day, bread and pasta are not consumed, and arancini serves as a festive alternative, symbolizing abundance and celebration.

Appetizers in Meals

Restaurant Starter: In Italian restaurants, arancini is frequently served as an appetizer. They provide a flavorful and satisfying start to a meal, often paired with a light salad or antipasti.

Picnic Food

Portable and Convenient: Arancini makes excellent picnic food due to its portability. They can be enjoyed hot or at room temperature, making them a versatile choice for outdoor dining.

Party Food

Finger Food: Arancini are popular at parties and gatherings because they are easy to handle and eat without utensils. They can be made in smaller sizes, perfect for finger food at social events.

In an Italian Restaurant

Order as an Appetizer: In restaurants, arancini are usually offered as appetizers. Pair them with a light Italian beer or a glass of white wine like Vermentino.

Casual Setting: The vibe is typically casual and relaxed. Enjoy them hot and fresh, appreciating the crispy exterior and the flavorful, gooey interior.

Tips for Travelers

Seek Out Specialty Shops: Look for places that specialize in arancini, such as “rosticcerie” or dedicated arancini shops.

Try Various Fillings: Experiment with different fillings like meat ragu, mozzarella, spinach, or ham and cheese to find your favorite.

Cannoli

Origin and History

Sicilian Delight: This was a pastry first made in Sicily, mainly in Palermo and Messina. It came about when Arabs ruled the island of Sicily between the 10th and 11th centuries.

 

Historical Basis: Allegedly some historians have argued that cannoli were conceived as part of the Carnevale festival which precedes Lent to signify fertility. Another theory links them to the Caltanissetta harem where they were produced by concubines before being spread by local monasteries.

 

Popularity: They became famous all over the world when Italians moved out of Sicily taking with them this delicious pastry.

Preparation

Ingredients: The shell is made from, 

  • Flour, 
  • Sugar, 
  • Butter and 
  • Sometimes wine. 

It is filled with a creamy mixture. This mixture is typically made from,

  • Ricotta cheese, 
  • Sugar and 
  • Flavorings like vanilla, cinnamon,n or chocolate chips.

Method: The dough is rolled out and wrapped around metal tubes, then fried until crispy. Once cooled, fill the shells with the ricotta mixture. They are often dusted with powdered sugar or garnished with candied fruit, chocolate, or nuts.

Best Outlets/ Best Restaurant for Cannoli/ Best Places to Enjoy Cannoli

If we are in a travel at Italy. These places are the best where we will find this food,

Palermo

Pasticceria Cappello: Famous for its traditional Sicilian pastries, Cappello serves some of the best cannoli in Palermo.

Antica Focacceria San Francesco: Not just for arancini, this historic spot also serves excellent cannoli.

Catania

Pasticceria Savia: Known for both its savory and sweet offerings, Savia is a top spot for authentic cannoli.

Pasticceria Spinella: Offers a variety of traditional Sicilian pastries, including delicious cannoli.

Messina

Pasticceria Irrera: A landmark in Messina, this pastry shop is celebrated for its high-quality cannoli with a perfect balance of crispy shell and creamy filling.

Taormina:

Laboratorio Pasticceria Roberto: Renowned for its pastries, Roberto’s cannoli are highly praised by both locals and tourists.

How to Prepare/ Cook Cannoli at Home

Ingredients

For the Cannoli Shells:

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 egg yolk
  • 1/2 cup Marsala wine (or other sweet wine)
  • Vegetable oil (for frying)

For the Ricotta Filling:

  • 2 cups ricotta cheese (drained)
  • 3/4 cup powdered sugar (sifted)
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon (optional)
  • 1/2 cup mini chocolate chips (optional)
  • Candied fruit or pistachios (for garnish, optional)

Equipment

  • Cannoli tubes (metal or wooden)
  • Rolling pin
  • Deep-frying thermometer
  • Piping bag (or plastic bag with the corner cut off)

Instructions

1. Prepare the Cannoli Shells

Step 1: Make the Dough

  1. In a medium bowl, combine the flour, sugar, and salt.
  2. Cut in the butter until the mixture resembles coarse crumbs.
  3. Add the egg yolk and the Marsala wine, mixing until the dough comes together. You may need to add a little more wine or water if the dough is too dry.
  4. Knead the dough on a lightly floured surface until smooth, about 5 minutes.
  5. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 1 hour.

Step 2: Roll and Cut the Dough

  1. Divide the rested dough into 4 pieces. Keep the pieces you’re not working with covered to prevent them from drying out.
  2. Roll out one piece of dough on a lightly floured surface to about 1/8 inch thickness.
  3. Using a round cookie cutter (about 4 inches in diameter), cut out circles of dough.
  4. Roll each circle into an oval shape, about 6 inches long.

Step 3: Form and Fry the Shells

  1. Wrap each oval of dough around a cannoli tube, sealing the edge with a little water.
  2. Heat about 2 inches of vegetable oil in a deep fryer or a heavy pot to 350°F (175°C).
  3. Fry a few cannoli shells at a time until golden brown and crispy, about 2-3 minutes.
  4. Use tongs to carefully remove the shells from the oil and place them on paper towels to drain.
  5. Once cool enough to handle, gently slide the shells off the tubes. Repeat with the remaining dough.
2. Prepare the Ricotta Filling

Step 4: Drain the Ricotta

  1. Place the ricotta cheese in a fine mesh strainer or wrap it in cheesecloth. Place it over a bowl and let it drain in the refrigerator for at least 1 hour (preferably overnight) to remove excess moisture.

Step 5: Mix the Filling

  1. In a medium bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon (if using). Mix until smooth.
  2. Fold in the mini chocolate chips if desired.
  3. Transfer the filling to a piping bag.
3. Assemble the Cannoli

Step 6: Fill the Shells

  1. Just before serving, fill each cannoli shell with the ricotta filling. Pipe the filling from one end of the shell to the other, filling it.
  2. Be sure not to fill the shells too far in advance to prevent them from becoming soggy.

Step 7: Garnish and Serve

  1. Dip the ends of the filled cannoli in chopped pistachios or candied fruit if desired.
  2. Dust the cannoli with powdered sugar.
  3. Serve immediately and enjoy!

Tips for the Best Outcome

  • Ricotta Quality: Use high-quality ricotta cheese and ensure it is well-drained to prevent the filling from being too watery.
  • Frying: Maintain the oil temperature at 350°F (175°C) for optimal frying. Too hot, and the shells will burn; too cool, and they will absorb too much oil.
  • Crispiness: Fill the cannoli shells just before serving to maintain their crispiness.
  • Variations: Experiment with different fillings and garnishes, such as adding a splash of liqueur to the ricotta filling or using different nuts and fruits for decoration.

By following these steps, you can create delicious, authentic cannoli at home that rival those found in the best Italian pastry shops.

Outside of Sicily

If you can’t make it to Sicily, there are still excellent places to enjoy these treats in other parts of Italy and around the world:

Rome

I Dolci di Nonna Vincenza: Specializes in Sicilian sweets and offers fantastic arancini and cannoli.

New York City

Ferrara Bakery & Cafe: Located in Little Italy, Ferrara has been serving traditional Italian pastries, including superb cannoli, since 1892.

Boston

Mike’s Pastry: Famous for its cannoli, this North End bakery is a must-visit for anyone looking to enjoy a traditional Sicilian treat in the U.S.

How to Enjoy Cannoli

When and How to Eat

Dessert or Special Treat

Post-Meal Indulgence: Cannoli are typically enjoyed as a dessert after a meal. Their sweet, creamy filling and crispy shell make them an indulgent treat that rounds off a dining experience beautifully.

Festivals and Celebrations

Carnevale: Cannoli are often associated with Carnevale, the festive season leading up to Lent. They symbolize indulgence and celebration before the fasting period of Lent begins.

Weddings and Special Occasions: Cannoli is a popular choice for dessert tables at weddings, baptisms, and other significant celebrations, symbolizing joy and abundance.

Pastry Shop Delight

Morning or Afternoon Treat: In Italy, it’s common to visit a pasticceria (pastry shop) in the morning or afternoon for a sweet treat and a coffee. Cannoli are a favorite choice for these visits, enjoyed with an espresso or cappuccino.

Seasonal and Holiday Dessert

Easter and Christmas: Cannoli are often featured during Easter and Christmas celebrations. They can be filled with seasonal flavors or decorated with festive touches like candied fruit and nuts.

Gourmet Dessert

Restaurant Dessert: In restaurants, cannoli are frequently presented as a gourmet dessert option. They might be garnished with chocolate sauce, fresh berries, or a dusting of powdered sugar, enhancing their appeal.

Freshness is Key: The shell should be crispy, and the filling fresh. Ideally, the shells are filled to prevent them from becoming soggy.

In an Italian Restaurant

End of the Meal: Cannoli are usually served at the end of the meal. Pair them with a sweet dessert wine like Marsala or a cup of espresso.

Enjoy Slowly: Savor each bite, appreciating the contrast between the crunchy shell and the creamy ricotta filling.

Tips for Travelers

Find the Best Pastry Shops: Research and visit well-regarded patisseries (pastry shops) known for their cannoli.

Customization: Some places offer a variety of fillings and toppings like pistachios, chocolate chips, or candied fruit. Don’t hesitate to try different combinations.

Tips for Enjoying Arancini and Cannoli

Freshness: Cannoli should be filled just before eating to maintain the crispness of the shell. Look for places that fill them to order.

Variety: Try different fillings and variations to get a full experience of the range of flavors available.

Local Recommendations: Ask locals for their favorite spots. Often, the best arancini and cannoli can be found in small, family-run establishments off the beaten path.

The Vibe in Italian Restaurants

Atmosphere

Warm and Welcoming: Italian restaurants, especially those in Sicily, often have a warm, family-friendly atmosphere. The focus is on enjoying good food and good company.

Casual to Elegant: While some eateries are casual with a focus on quick service, others might be more elegant, especially those that serve a broader range of Sicilian cuisine.

Engage with Locals

Ask for Recommendations: Don’t be shy to ask the locals or the restaurant staff for their recommendations on the best dishes and how to enjoy them.

Learn Some Italian: Even a few phrases like “Per favore” (please) and “Grazie” (thank you) can go a long way in making the experience more enjoyable.

Authentic Experience

Eat at Traditional Times: Italians usually eat lunch between 1-3 PM and dinner from 7:30-10 PM. Aligning your meal times can enhance the authentic experience.

People-watching: Choose a seat where you can observe the bustling activity of the restaurant or the street, enhancing the immersive experience.

Getting the Best Taste

Research and Reviews

Local Guides and Reviews: Use local guides, ask for recommendations from locals, and check reviews on platforms like TripAdvisor or Google to find the best spots.

Fresh and Local Ingredients: Opt for places that emphasize using fresh, local ingredients, which are key to authentic Italian flavors.

Cultural Respect

Respect Traditions: Be open to trying traditional methods of preparation and presentation. Authentic Italian cuisine is deeply rooted in tradition.