Calabria is the region of Italy, located in the south west part of the country, at the very toe of the boot. You may have heard it said that each region has versions of the same dishes, with either slight or significant variations. ‘Arancini’ as they are typically known in Sicily, are Rice Balls – or Rice Croquettes. The name Arancino comes from the Italian meaning “little orange”. Citrus fruits (oranges and lemons) grow in abundance in the south of Italy, being a zone 9 tropical and semi-tropical climate. Rice croquettes mimic the shape of a lemon while the arancini mimic the shape of an orange – and thus the name. I’m not sure why the oval shaped croquette isn’t called “limoncello” ~ probably because “limoncello” is something completely different that we can talk about later!
These croquettes can be served on their own, or with a side of marinara sauce for dipping.
I want to thank my sister’s friend Ann for sharing her recipe that has been in her family for generations, and passed down from woman-to-woman but never in written form.
Ingredients:
• Large pot 3/4 full of water
• 750g Italian Style (Arborio) Rice
• 1 tbsp salt
• 5 eggs
• 2 tbsp fresh chopped parsley
• 1 cup grated Padano or Reggiano parmesan cheese
• 2-3 cups of Italian style breadcrumbs
• Sunflower oil for frying
Directions:
Fill a Dutch oven (large) pot 3/4 full of water and bring to a boil. Add the salt to the water along with 750 g of the arborio rice. Bring the entire mixture back up to a boil and stir occasionally.
Turn heat down and simmer for 12-15 minutes until liquid is absorbed and rice is tender. (not sticky).
Break 5 Eggs into bowl and whisk. Add the parsley (can use dried if you dont have fresh – but reduce to 1 tbsp of dried). Grate 1 cup of Grand Padano or Reggiano parmesan cheese and add to egg mix.
Transfer rice to a large bowl to cool. Cool only until rice is manageable and will not cook egg mixture. Add egg mixture and blend. Then mix gently with your hands.
Take breadcrumbs and sprinkle on top of flattened empty cereal bag or wax paper (or cookie sheet).
Use hands to scoop enough rice mixture to form a roughly oval shaped croquette,
Press gently, enough to keep it from falling apart.
Take a handful of rice mixture in a bread-crumbed hand after rolling in breadcrumbs.
Turn and firmly pat each oval, making a pointed cone at both ends.
Make sure they are quite firm.
Makes approximately 40-50 croquettes.
Heat sunflower oil in stainless steel pan until hot. Be sure there is enough oil to cover at least 1/2 or more, but not all the croquette.
Throw a grain of rice mixture in hot oil. If the piece rises, it’s hot enough.
Use slotted spoon to drop croquettes in oil. Gently move pan sideways to coat croquettes with oil. Let them settle in pan a few minutes before turning. Cook on one side until golden. Then gently turn and brown other side until golden brown.
Use slotted spoon to lift out, and on to paper toweled tray and immediately put more croquettes in oil. (never take all out leaving an empty pan as oil can burn and residual breadcrumbs can char at bottom)
Please feel free to send me your projects, recipes or stories to post and I will do my best to get to each one. Also, send me comments and let me know how the recipes work out for you. Thanks again ladies!