Christmas it’s a special time of the year, full of celebrations and food. Delicatesses from different parts of the world find space in our houses and often take us back to our childhood bringing us special flavors and smells. We fill our houses with friends and family and then connect with unique cultures through the food. And you can’t say that you love a country if you don’t love their cuisine!Today I want to teach you how to make a unique Sicilian party food which is becoming increasingly famous everywhere also in UK as street food. A food loved by everybody, children and adults: the ‘arancine’. For those who love the origin of the food, they go back to the Arab domination in Sicily, from the IX to the XI century and has since dominated our tables for many occasions. It is a bit laborious, but is definitely worth and I still make them every year on some special occasions. For those who love the etymology, the name is taken from the orange fruit. ‘Arancina’ is a small orange.In any case, it’s a perfect way to bring a bit of Sicily here in UK and to surprise friends with something unique.Let’s start! And I’ll try to simplify the process. There are three main steps: the preparation of the ragu’, making the rice balls and fry them. To give you an idea of the numbers, with 1Kg of rice, you can make approximately 30 arancine.Ingredients for the rice and coating:– 500 g di rice carnaroli. – 70 gr butter– 1gr saffron– salt– 8 spoons of flour– 1 or 2 eggs– breadcrumbs as needed-sunflower oil to fryIngredients for the ragu’:– 150 g pork mince– 50 g beef mince– half onion finely chopped– half carrot – celery– olive oil– 200 ml tomato passata – 100 g peas– 125ml white wine– 80 g parmesan – salt– Black pepperMethod:Step 1: Prepare the ragu’Fry in a pot onion, carrot and celery with some olive oil. When soft, add the mince meats. Leave it for a couple of minutes until brown and then add the wine. When ready, add the tomato passata, salt and black pepper. Reduce the heat and simmer…
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