Fried snacks with very generous fillings is not exclusive to Brazilian cuisine.
In Italy, a very close cousin of our coxinha is a hit among locals and tourists as it is the ideal delicacy for all times and all possible occasions.
Found in any corner of the country, arancino is another of the unmissable delicacies that the Italians created for the world's gastronomic legacy – and it seems that they knew very well what they were doing.
Generally prepared in a round shape, arancino is nothing more than a stuffed, breaded and fried rice ball, traditional from the Sicily region, in southern Italy.
Street food
“It’s an inexpensive food; in Brazil, it could be considered bar food or bakery fare. Arancini is served in small bars, along with other savory and sweet Sicilian specialties, but also at street stalls and even on the traghetto, the boat that makes the crossing from Calabria to Sicily,” explains chef Daniel Frenda, a specialist in Italian cuisine and professor of gastronomy at Anhembi Morumbi University in São Paulo.
calls from arancini in the plural, these dumplings got their name from the word orange, which means “orange” in Italian, as it resembles the spherical shape of the fruit.
“Interestingly, in the city of Catania, arancino is made with a point, looking very much like a drumstick,” says Frenda.
According to him, the origin of the dumpling “is uncertain, but it is certainly linked to the Muslim presence on the Italian island, as they were responsible for introducing rice and saffron into Sicilian cuisine”.
How to make arancino
Although it is very popular among Italians, arancino is far from being a dish widely reproduced on the menus of bars and restaurants in Brazil.
Whether due to competition with other fried delicacies or the complexity of preparing a risotto for the pasta base, it is still rarely found here. But the good news is that you can make a delicious arancini recipe at home, taught by Frenda.
According to the chef, the first important point in preparing the dumpling is the type of rice chosen, which should always be Italian short grain, such as arborio, carnaroli or vialone nano.
Then, to add color and flavor to the dish, Frenda says the beans can be colored with saffron or tomato sauce while cooking. “Just be careful that the rice doesn't get too wet or it will be difficult to shape the dumplings,” she adds.
A standout supporting player in the set, the filling can contain any combination of ingredients, as long as they work well together.
“The most traditional is meat ragu, fresh peas and caciocavallo cheese, but there are variations with mushrooms, ham and cheese, spinach with ricotta, just cheese and even sweets”, says the chef.
And a tip to make the delicacy even tastier is to always place a piece of cheese in the center of the cake that will melt when frying.
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Rice cake is already delicious. Imagine risotto. In Italy it is known as arancino or arancini (plural).