Palermitan arancine are one of the most famous street foods of the capital, now known practically all over the world! They have always been rivals with the Catanian arancini, which have fueled debates for years about which ones are original. In my opinion, an unnecessary and unfounded dispute since both are offered in different shapes and recipes (especially those with ragù).

Indeed, in Palermo and throughout western Sicily, they are strictly female because the round shape and the color resemble an orange, hence arancina. In Catania, however, being pointed, they resemble Mount Etna, hence the masculine arancino. Ultimately, regardless of arancina or arancino, we are talking about two unique delicacies that unite all of Sicily from Palermo to Catania.

Every year, on December 13th, the day of Saint Lucia they are traditionally consumed in large quantities by all Palermitans and offered in a wide variety of versions by hundreds of bars. That day also becomes the perfect opportunity to prepare them at home, and thanks to this recipe and video, you will also be able to make them!

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Difficulty: Medium
Cost: Medium
Rest time: 10 Minutes
Preparation time: 2 Days
Portions: 30
Cooking methods: Frying
Cuisine: Italian Regional
Region: Sicily

Ingredients

For the Palermitan Arancine

2.2 lbs Roma rice
6.3 cups water
2 cups vegetable broth
1 packet saffron
2 tsp granulated bouillon
3.5 tbsp butter
1.1 lbs ground beef
1 onion
3 carrots
1.8 oz peas
to taste salt
to taste sugar
to taste pepper
to taste extra virgin olive oil
1 tbsp tomato paste
1.1 lbs béchamel sauce
2.8 tbsp butter
1.8 oz all-purpose flour
1 pinch salt
1 pinch nutmeg
8.8 oz diced cooked ham
8.8 oz diced fior di latte mozzarella
to taste all-purpose flour
to taste water
to taste oil for frying

Steps

To make the Palermitan Arancine, it is important to prepare the fillings and the rice the day before to ensure a great result.

Begin by heating a base of extra virgin olive oil in a pot, then sauté the chopped onion and carrots for a few minutes.
At this point, add the ground beef and break it apart completely with the help of a flat wooden spoon. Let the meat brown well for about 3 minutes.
Continue by adding the peas, tomato paste, salt, pepper, and sugar. Let it cook over medium flame with the lid on until the ragù has thickened.
At the end, transfer the ragù into a bowl and let it cool completely at room temperature. Then place it in an airtight container and store it in the fridge until the next day.
Use the Thermomix by placing all the ingredients in the bowl, such as milk, butter, flour, salt, and nutmeg, and set it to 194°F for 7 minutes at speed 4. If you don’t have a Thermomix, try to make a béchamel “by hand” or use a ready-made one.
Once ready, transfer the béchamel into a bowl and add the diced cooked ham and diced fior di latte mozzarella. Mix everything evenly and store it in the fridge with a lid until the next day.
In a pot, place the rice cold along with the vegetable broth, water, granulated bouillon, saffron, and butter.
Cook over medium flame for about 16 minutes, stirring continuously as if it were a risotto, ensuring that the rice does not stick to the bottom.
When the rice is well cooked, transfer it into an airtight container and place it in the fridge once it has cooled until the next day.
The next day, take all the fillings out of the fridge, namely the ragù, the béchamel-based filling, and the rice, and proceed to form the arancine. Starting with those with ragù, take a portion of rice and flatten it on the palm of your hand, then take a portion of ragù, form a ball, and place it in the center of the rice.
Continue by enclosing the ragù within the rice, thus forming a sphere. If any ragù remains uncovered, add small portions of rice until completely covered.
Proceed to form all the arancine until you have used up all the ragù, placing them on a tray as you go.
Similarly, form the butter arancine following the same technique: flattened rice on the palm, béchamel filling in the center, and close, this time shaping them oval.
For cooking, create a liquid batter by combining water and flour until you get a slightly thick mixture. Dip the arancine in it, one at a time, then coat them in breadcrumbs until completely covered.
Now fry the arancine by immersion in hot oil at 356°F for about 4 minutes. Wait until the outer coating becomes golden and crispy.
To finish, fry all the arancine and place them on trays with absorbent paper as you go.
Finally, let them rest for at least 10 minutes before serving and consuming.