Arancini


Arancini are Italian snacks consisting of a ball of rice coated with bread crumbs and then deep fried—a staple of Sicilian cuisine. The most common fillings are: al ragù or al sugo, filled with ragù, mozzarella and/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 fillings and shape. Arancini al ragù produced in eastern Sicily have a conical shape inspired by the volcano Etna.

Etymology

Arancini is a diminutive of arancia, or 'orange'. The name, which is translated as "little orange", derives from their shape and colour which, after cooking, is reminiscent of an orange. In Italian, arancini is grammatically plural ; the corresponding singular is arancino.

History

Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule.
In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December when bread and pasta are not eaten. This commemorates 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 Federico II di Svevia during his hunting activities.

Ingredients and variations

The most common type of arancini sold in Sicilian cafés are arancini al ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella or other cheese. Many cafés also offer arancini al burro or specialty arancini, such as arancini con funghi, con pistacchi, or con melanzane.
In Roman cuisine, supplì are similar but are commonly filled with cheese. In Naples, rice balls are called pall'e riso. 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, 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 television adaptation has contributed to making this dish known outside of Italy.