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THE SICILIAN RICE BALL

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ARANCINI

 

Ahhhh the Arancini.  Where did these delightful, as some would say, appetizers, others a meal, come from? Could it fall under the same category as the sauce, gravy debut?  Maybe, but let's try to set the story straight as to the origins, which will surprise many. 

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They originated in the 10th century under Arab rule.  Saffron infused rice as the base, served with meats and vegetables at round table to guests. When the 12th century came rolling around, it became clear as travelers needed food for long journeys, what was left over of the saffron infused rice was formed into a ball, breaded and fried, which also made it easy for travel and very filling. 

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By the 17th century Palermo and Trapani, Sicily, Arancini became and are still a traditional food for the feast of Santa Lucia, which falls on December 13, when bread and pasta are not eaten. This date also commemorates arrival of a grain supply ship on Santa Lucia’s day in 1646, relieving a severe famine.

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The Arancini and many of the foods claiming to be Sicilian, still remain a mystery.  Documented in the 19th century, they fell on the sweeter side with ingredients of sugar, ricotta, milk and spices, really nothing less of what you would expect from a Sicilian.  When ingredients came over from the "New World" prominently tomato's, dishes that were being prepared changed to the experimenting and tastes, while dishes using tomato's were multiplying, the sweet Arancini was transformed making it a savory treat, that was salty and stuffed with a Ragu.   

 

There are two sizes, the traditional is large and stuffed with meat and peas, make a meal out of it, cut in half after it's fried, top with ricotta, add more sauce, sprinkle some mozzarella & bake, as we call it in Brooklyn, “A Rice Ball Special”,,  the small ones are bites of fried goodness, both delicous!!

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No matter where the Arancini originated, we have to thank those Sicilian ancestors who took it to another level and created mastery. 

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