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Orangitini recipe

Orangitini recipe

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  • Recipes
  • Dish type
  • Drink
  • Cocktails
  • Vodka cocktails

This is a fruity and tangy martini, which is perfect for the warm summer months. Vodka is shaken with ice, triple sec, sweet and sour mix and orange juice.

4 people made this

IngredientsServes: 1

  • 3 tablespoons vodka
  • 1 tablespoon triple sec
  • 75ml sweet and sour mix
  • 3 tablespoons fresh orange juice
  • 1 slice orange

MethodPrep:5min ›Ready in:5min

  1. Pour vodka, triple sec, sour mix and orange juice over ice into a cocktail shaker. Affix the lid and shake until the outside of the shaker has frosted. Strain into a highball glass filled with crushed ice and garnish with a slice of orange.

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Reviews & ratingsAverage global rating:(4)

Reviews in English (3)

by rasa

What a great creation and you don't have to wait until summer to enjoy it. I had a bunch of lemons and limes, so I made my own sweet and sour mix. Heat 1 1/2 cup sugar and 1 1/2 cup water until sugar is dissolved. Once cooled, add 1 cup lemon juice and 1 cup lime juice.-04 Dec 2010

All the Recipes from Stanley Tucci: Searching for Italy

The hit travel show Stanley Tucci: Searching for Italy followed the Italian-American actor as he explored the peninsula in search of the country’s rich and fascinating history, all told through the medium of food.

During a period of relaxed coronavirus restrictions, Tucci went in search of his Italian roots, starting off in Naples and the Amalfi Coast, heading north to Rome, Bologna and Milan, and returning south to Sicily. He documented his journey, guided by locals who are all passionate about their food traditions and the cultural learning contained within.

It proves the world’s love affair with all things Italian, and particularly its food, that the programme was so popular. And the great thing about the show’s food is that it’s really quite easy to make at home - you just need to pay attention to the raw ingredients and follow all these easy step-by-step recipes from Searching for Italy.

Arancini, 3 Ways

Arancini are the more sophisticated and cooler cousins of mozzarella sticks. The Italian dish is prepared by forming cooled risotto into balls, filling them with some sort of filling (typically cheesy!), then breading and deep frying them into golden, crispy perfection. (It's honestly hard for me to think about a sentence I like more then the one I just wrote.)

The most work intensive part of this recipe is making the risotto, which is a lot easier than most people think. But once that's done and chilled, the world is kind of your oyster! We gave three solid options but you can truly go wild with your filling. My biggest recommendation: Whatever you choose to fill your arancini, I highly recommend incorporating cheese in some way.

Kitchen Note: This recipe calls for a full batch of cooked risotto. (I highly recommend our Creamy Parmesan Risotto recipe.) Leftover risotto will work well, but the amount of filling you'll need as well as your final yield might vary depending how much you're starting with.

Tried your own flavor combo? Let us know about your concoctions in the comments below!


How to Cook Rice (sticky) for Arancini Recipe

So first you need to make a creamy and starchy risotto with saffron. The rice will have to cool, so if you like you can do it the day before and keep it in the refrigerator. You’ll need a high-sided non-stick pan to cook risotto.

Step 1) – Start by cooking the rice in salted boiling water (alternatively, you can boil the rice in a meat broth). The rice must completely absorb the water this will allow the starch to remain fully in the pot so you’ll get a rather dry and compact rice. Cook for about 15 minutes, then dissolve the saffron in very little hot water and add it to the cooked rice.

Step 2) – Mix thoroughly with a wooden spoon, then add the butter cut into small pieces.

Step 3)- Add Parmigiano reggiano and stir. Season with salt if necessary. Now you have made a creamy and starchy saffron risotto. Place it on a large plate or tray.

Step 4) – Level it carefully with a wooden spoon and then cover with cling film (it’ll prevent the rice surface from drying out and crusting). Now the rice has to cool down so let it do it out the fridge for at least 2 hours.

How to Make Meat Sauce Filling

Step 5) – In a non-stick frying pan, sauté the diced carrot, celery and onion in 2 tablespoons of extra virgin olive oil for 2 minutes. Then add the ground meat. Cook over high heat, stirring occasionally, for 4/5 minutes.

Step 6) – Then add the red wine and let it evaporate over high heat. Finally add the tomato passata.

Step 7) – Leave to simmer, covered with a lid, for about 30 minutes. Halfway through cooking add the peas. If necessary, add a little water. Season with salt and pepper.

Step 8) – Warning! The meat sauce must be rather compact. So be careful not to add too much water or not to burn it because it’s too dry. While the sauce is cooking, get ready with the other ingredients: cut caciocavallo, cooked ham and mozzarella into small pieces.

Arancini Recipe: How to Mold Italian Rice Balls

Now we are goig to show you how to mold arancini rice balls with your hands. Need any help? Try out this arancini mold maker or keep reading the recipe.

Trick warning! Keep a bowl full of water next to you: wet hands will help you give the arancini the desired shape.

Step 9) – Place one hand to form a basin, as if you would like to collect water. Put the rice in a palm, flatten it with your other hand, creating a hole. Now place the meat sauce (let it cool first).

Step 10) – Add 2/3 pieces of caciocavallo cheese (you can use even provolone cheese, anyway adding cheese is optional). Now close the arancini with more rice. Keep adding rice till you will have a sort of ball.

Step 11) – Since this recipe is the authentic recipe for Sicilian arancini, you should know that in Italy arancini with meat sauce filling are not round but have the shape of a pyramid. So now we will show you how to get this shape. You have some sort of ball in your hand. Try to reach your hands in prayer, with your palms always concave and turn the rice ball in your hands.

Step 12) – Doing so, wet often your hands, it’ll be easier. Then, with the lower part of the palms, give a slight push upwards in order to shape the flat base of the arancini.

Step 13) – Now make the arancini with the ham and mozzarella filling, which on the contrary have a round shape. Go on in the same way, filling the hollow with ham and mozzarella. Add rice until the rice ball is completely closed.

Step 14) – Now with the help of your (wet) hands, give it the round shape.

How to Fry Arancini Balls

Once all the arancini are made, you can keep them in the fridge for 2 – 3 days (or freeze them) before frying.

Step 15) – Now the arancini are ready to be fried. For the breading you can even make a batter with water and flour, but with the eggs the breading is certainly easier. Therefore beat the eggs with the milk and a pinch of salt. Then dip the arancini, one by one, in the eggs, taking care to cover them entirely.

Step 16) – Then roll them in the breadcrumbs, pressing lightly with your fingers to make it stick well to the arancini.

Step 17) – For frying, choose a pot with high sides, in which to fry in abundant vegetable oil (2 maximum 3 pieces at a time) when the oil is ready at 175°C (350 F). You can find out the perfect temperature with a kitchen thermometer or by dipping a toothpick: if it creates many little bubbles, the oil is ready!

Step 18) – Cook for about 2 minutes or till the arancini take on a golden color.

Step 18) – Drain on paper towels and enjoy!

How to Make Them

1. Cook the Rice

Sicilian cook mixing just boiled rice with butter

2. Place the ingredients on a tray

The making of Sicilian arancini: Italian ragu, peas and cheese cubes placed on the table of a Sicilian cook and the boiled rice in the background

Arancini di Riso Recipe

TRADITIONAL ITALIAN RECIPE: Let's be honest here, there is a mith going around since "always" saying Italian Food is healthy. Truth is, once you have studied biology and nutrition you start seeing things differently.

Unfortunately for you, I HAVE THE RESPONSABILITY to tell you this recipe is not "that" healthy.

To make this Arancini recipe you should be not new to the kitchen as they are somehow, kind of medium difficult to make.

Arancini ( or Arancini di Riso ) are stuffed rice balls coated with breadcrumbs, and fried. They are usually filled with ragù ( meat sauce ), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape.

The name derives from their shape and color, which is reminiscent of an orange ( the Italian word for orange is arancia, and arancina means "little orange" ), although in eastern Sicily, arancini have a more conical shape.

They are said to have originated in Sicily in the 10th century during Arab rule.

In Palermo and Trapani, Sicily, arancini are a traditional food for the feast of Santa Lucia, 13 December, when bread and pasta are not eaten. This commemorates arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.

Nowadays, with the increasing popularity of this snack food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets, particularly in Palermo, Messina and Catania. something that benefits pharmaceutical companies in selling weight-loss products that. do not work. otherwise you wouldn't need to talk about junk food in the first place.

The process of deep frying food is generally detrimental to its nutritional value. The oils that foods absorb in their batter typically contain large amounts of fats, especially saturated fats and trans fats. Consumption of large amounts of saturated and trans fats has been linked to a higher risk for some cancers including prostate cancer.

Eating deep-fried foods has also been linked to higher cholesterol levels, obesity, heart attacks, and diabetes . Deep-fried foods cooked at certain temperatures can also contain acrylamide, a carcinogen. Additionally, fat degradation processes during deep frying results in the loss of nutritional value in deep-fried foods.

Some studies have found that deep frying in olive and sunflower oils has been found to negatively impact health less and in some cases have positive effects on insulin levels.

Oil can be reused a few times after original use after straining out solids. However, excessive use of the same oil can cause it to break down and release compounds into the food that may be carcinogenic , affect liver health, or influence the body's ability to absorb vitamins. Some European countries have public health standards set for the safety of frying oil.

Recipe Summary

  • 2 ½ cups cooked white rice
  • 1 cup chicken broth
  • 1 teaspoon salt, plus more for sprinkling
  • ½ cup finely shredded Parmesan cheese
  • 5 ounces fresh mozzarella
  • 2 large eggs
  • ¾ cup flour
  • ½ teaspoon black pepper
  • 1 cup panko (Japanese-style bread crumbs)
  • Canola or peanut oil for frying
  • 1 lemon, cut into wedges

Put cooked rice, chicken broth, and 1/2 tsp. salt in a medium saucepan and bring to a simmer over medium heat. Simmer until thickened, 5 to 6 minutes. Stir in parmesan cheese. Remove from heat and let cool. Cut mozzarella into 1/2-inch cubes (you'll have a little left over).

Roll cooled rice into balls the size of golf balls. Push a piece of mozzarella into the middle of each ball, making sure that cheese is completely enclosed. Chill at least 30 minutes or overnight.

Set out 3 plates or shallow bowls. Break eggs into one and beat lightly with a fork. Mix flour with remaining 1/2 tsp. salt and the pepper in another, and put panko in the third bowl.

Fill a 4-qt. pot with enough oil to come 2 in. up side of pot. Insert a deep-fry thermometer and heat oil to 340° over medium-high heat. Dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat with remaining balls.

Deep-fry rice balls, in batches, until golden brown all over, 2 to 3 minutes, letting temperature return to 340° between batches. With a slotted spoon, transfer to paper towels to drain. Season with salt to taste and serve immediately, with lemon wedges.

What are Arancini?

Arancini are Italian appetizers or snacks consisting of a stuffed ball of rice that is rolled in breadcrumbs and then fried. The stuffing can vary – sometimes ground beef, tomato sauce, peas, and cheese, while other variations might include ham and cheese.

Arancini are often made with leftover risotto because the creamy, sticky texture of arborio rice is perfect for rolling into balls.

Fry the Arancini

Heat some oil in a deep fryer, pot, or wok until it is very hot.

Add the arancini, and cook quickly, turning often so they don’t brown too much on one side. If serving immediately, fry for a few minutes, so the cheese will melt in the center.

(If you’d like to serve them at a later time, remove them quickly after just browning then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes.)

Remove from oil and place on paper towel lined plate or tray.

Serve plain, or place on tray with a little tomato sauce and garnish with basil. (If you’d like to serve them at a later time, remove them quickly after just browning then, just before serving, place them on a baking sheet and re-heat in the oven at 400ºF for 5 to 10 minutes).


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It’s filled with ground turkey and a little sausage which adds lots of flavor, plus peas and sauce. More casserole recipes I love are Chicken Sausage and Peppers Macaroni Casserole, Spiralized Turnip and Potato Au Gratin Casserole and Tuna Noodle Casserole.

I can’t take full credit for this, this is pure genius from my friend Julia of Julia’s Healthy Italian. I tweaked her recipe to lighten it up a bit, but she takes full credit for the creativity. Servings are large and very satisfying, you could serve a simple green salad on the side if you want more greens.

If you don’t like peas, swap it with another vegetable. I’m thinking of trying a broccoli and sausage version next.

Julia usually makes double and freezes the second casserole to use later. I halved her original, but it makes sense to make two for the same amount of work it takes to make one. I serve mine with a little extra sauce on the side and have also made this with brown rice and it works great.

To make this quicker you can make the rice ahead of time as well as the sauce. I used my filetto di pomodoro recipe, but you can use your favorite sauce or even use jarred. I recommend either using the 93% lean turkey, I found the 99% lean turkey was too dry and the points remain the same.