\n<\/p>\n
Pasta Grannies<\/a> founder Vicky Bennison has made it her mission to document the recipes of Italy\u2019s grandmas\u2014and her latest book, Pasta Grannies: Comfort Cooking<\/em><\/a>, showcases the type of regional home cooking these women do best. In honor of the newest publication, Vicky met up with a pasta granny named Giovanna Bellia La Marca, who taught her the ins and outs of making classic Sicilian arancini\u2014aka, rice balls that are stuffed with cheese and other fillings before they\u2019re fried to golden, melty perfection.<\/p>\n This is one of those dishes that makes good use of leftovers. Giovanna starts with rice, specifically, a short-grain variety like Arborio<\/a> or sushi rice (they\u2019re stickier than their medium- and long-grain counterparts). She cooks the rice with saffron, which gives it a gorgeous yellow hue, then she seasons the rice with caciocavallo cheese (Pecorino Romano would also work) and adds egg for its binding properties. Nearby, she has leftover rag\u00f9\u2014made from beef, veal, and pork, or whichever of the three you prefer\u2014frozen peas, and cubes of low-moisture mozzarella poised for stuffing the \u2018cini.<\/p>\n Once each component is laid out, Giovanna gets to work forming the arancini. After wetting her hands to prevent sticking, she grabs some rice, makes an indentation, and fills it with about a teaspoon of rag\u00f9, a cube or two of mozzarella, and a few peas. Then, she takes another mound of rice and gently presses it over fillings, fully encasing them in a ball approximately the size of her palm. Ideally, the formed arancini are then refrigerated for at least 15 minutes before completing the final steps: dredging and frying.<\/p>\n Giovanna coats the arancini in a \u201cpaste\u201d made out of flour and water (which provides an adherable surface) and then rolls each one in plain, unseasoned breadcrumbs. Since all of the components are already cooked, the frying process<\/a> happens more quickly than you might expect. A couple of minutes in hot oil\u2014until the exteriors of the arancini are browned and crunchy\u2014are all you need.<\/p>\n To learn more about how Giovanna makes her signature arancini, watch the video below\u2014or check out her recipe and try them for yourself.<\/p>\n
\n
\nWhat do you stuff your arancini with when you make them at home? Tell us in the comments below!<\/em>
\n<\/center>\n <\/div>\n