Arancini Balls: Still a Mystery
The Mystery Behind the History
This Sicilian meal, Arancini balls is still a mystery in many areas. There are documents from the 19th century that describe the first arancini people. Initially arancini balls were sweet and made with ingredients such as ricotta cheese, sugar, spices, and milk. The arrival of ingredients from the “New World” changed everything.
A prominent “new” product, the tomato, revolutionized the cuisine. Arancini became predominantly salty “with ragù” as a result of this radical change.
10th Century: During the Arab rule in Sicily in the 10th century, they are said to have originated. Serving bowls of rice infused with saffron were served with plates of meat and vegetables tossed between tables.
12th Century: They are believed to have originated in Sicily during the 10th century Arab rule. As plates of meat and vegetables were tossed between tables, serving bowls of rice infused with saffron were served.
17th Century: It is a traditional food in Palermo and Trapani to serve arancini for Santa Lucia, a feast which involves no bread or pasta. During the famine that engulfed the region in 1646, a supply ship dropped grains to alleviate the situation.
Recipe: The Vegan Arancini Balls
Ingredients
| 4 servings |
| 1 cup all-purpose flour |
| 1½ cups panko bread crumbs |
| 2½ cups leftover risotto, chilled overnight |
| Ten ½-inch cubes plant-based “mozzarella” cheese |
| ⅓ cup frozen peas |
| Grapeseed oil, for frying |
| Fresh tomato sauce, for serving |
Preparation
1. Put parchment paper on two baking sheets and preheat the oven to 350 degrees Fahrenheit.
2. Place the flour, bread crumbs and ½ cup water in three separate small, shallow bowls.
3. Scoop the chilled risotto into ¼ cup portions, put mozzarella cubes and peas in the center of each portion as you form it into a ball with wet hands and arrange the balls on a prepared baking sheet.
4. Make sure to thoroughly coat each ball after rolling it in flour, dipping it in water, and then rolling it in breadcrumbs one at a time. Shake off the excess flour and roll again in the flour, then set aside on the second baking sheet and chill overnight as soon as all balls have been breaded.
5. Preheat the oven to 250°F just before serving.
6. Over medium-high heat, heat 4 inches of grapeseed oil in a wide saucepan. Deep fry the balls three or four at a time using a deep-frying thermometer. Frequently turn until golden brown and cooked all the way through, about 4 minutes. Then, move them to a wire rack set over a baking sheet to keep them crisp. Keep them warm in an oven as you cook subsequent batches. Served with tomato sauce.
Nutrition
587 calories, 17g fat, 90g carbs, 16g protein, 3g sugars
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