Special cuisine around the world (P.20) - Arancini: Deep-fried rice balls, the inviting street food of Italian cuisine

14-11-2020

(WorldKings.org) Crisp and golden brown, arancini refers to a dish of stuffed rice balls. The rice balls are fried after being coated in a dusting of crunchy breadcrumbs.

These rice balls are usually filled with ragù, tomato sauce, mozzarella and peas. Similar to pasta and pizza dishes in Italy, there are a diversity of regional variations of the arancini. The regional specialties are made with different fillings and shapes depending on the location that the dish is prepared.

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.

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 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 most common type of arancini sold in Sicilian cafés are arancini al ragù. Many cafés also offer arancini al burro (with butter or béchamel sauce) or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).

According to en.wikipedia.org


Mihan (Collect and edit) (World Records Union - WorldKings.org)

 

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