LEGEND Food Porn
- Thread starter Selassie I
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They’re more commonly called rice balls in America. They are absolutely amazing but if you don’t live in a part of the country with a large Italian population they will likely disappoint.
I’d be happy to share my family recipe if you’re interested
Sorry for the delay I had to find the motivation to type it all up! Be warned It’s a lengthy process.
Ingredients
- Rice:
- 500 grams Arborio rice 17oz
- ¼ Onion chopped
- Pecorino Romano Or Parmigiano Reggiano
- 120 Butter 4oz
- 1 L Vegetable stock 4oz. 4 cups
- 120 g/4 oz butter for cooked rice
- Extra virgin olive oil EVOO
- Filling:
- 500 grams Ground beef 17oz
- 100 grams Peas 3.5oz
- 120 grams Tomato paste 4oz
- 1 Carrot chopped
- 1 Celery stick chopped
- ½ Onion chopped
- Fresh basil
- 50 grams Butter 1.7 oz. Optional
- Fresh mozzarella
- Shredded dry mozzarella or provolone
- 5 tbsp extra virgin olive oil EVOO
- Salt & pepper
- Sicilian Arancini Coating:
- Bread crumbs
- 2 Eggs Beaten
- Pastella flour + water mixture - optional
Instructions
- How to make the rice
- Start this Sicilian arancini recipe by adding five tablespoons of extra virgin olive oil into a large pot on medium heat with ¼ of chopped onion. Stir constantly until the onion is golden brown (about seven minutes).
- Once browned, add the vegetable stock, butter, and one tablespoon of tomato paste and bring this to a boil.
- Next, add the rice, stir quickly, then cover with the lid. Cook the rice until the water absorbs, making sure to stir occasionally.
- When the rice is ready, add in another portion of butter, stirring until it melts so it will be extra delicious.
- Now spread the hot rice straight onto your chilled tray reaching right into the edges using a wooden spoon – be gentle or the rice could break! Then top with pecorino or parmesan cheese.
- Let the rice rest for about one hour so it can cool and the cheese will melt into it.
- How to make the Arancini filling
- Place a large pan on the stove at a medium heat, then add a generous amount of EVOO and the celery, onions, carrot.
- Cook this sofrito for about 10 minutes, stirring constantly.
- Then, add the ground beef until it is browned. Stir constantly to create a beautiful flavor
- Add the peas, tomato paste, a splash of water, and tear some basil with your hands before adding it to the pan. Keep stirring until everything is combined. Then drop the heat to a lower temperature and let this simmer for about 20 minutes.
- Stir the mixture and add water as needed, so the arancini filling does not dry out—season with salt and freshly ground pepper.
- Transfer the cooked meat mixture to a large bowl to cool down in the fridge for one hour.
- How to assemble this Arancini recipe:
- Before you start, slice the fresh mozzarella into small cubes, as this will help it to melt better!
- Take your chilled rice and form a pocket in the palm of your hand; add a generous amount of meat and cheese “filling” into the middle.
- Add another scoop of rice and form into a ball by pressing to get the moisture out.
- Place your formed Sicilian rice balls on a baking tray lined with baking paper.
- If you don’t have eggs, you can make a “pastella” which is a mixture of flour and water to coat the arancini balls with before finishing them off with breadcrumbs. OR, use two beaten eggs and coat each ball. Then roll each one in fresh breadcrumbs.
- Set these aside on a tray lined with baking paper. Repeat until you have coated each rice ball.
- Bring sunflower oil to 356°F in a pot on your stove, then add a few rice balls in at a time (depending on the size of your pot), making sure they have enough room.
- Fry each ball for about 5-7 minutes, or until they are golden brown and the cheese inside has melted.
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OH, I forgot to post stuff on this thread (no pics, sadly)! When my sister was in town (from Utah) with her boyfriend, we went to Pappy's, and I got myself a pulled pork sandwich, ribs, corn-on-the-cob and fries. Swear to holy fate, there's absolutely nothing like Pappy's.
Then we went to a place called Syberg's. Had an appetizer of shark meat pieces (no fins; I refuse to eat that on principle) and had a large burger. Shark was a lot like tuna/swordfish; I didn't expect it to taste like that.
Now today - after a bunch of Thanksgiving stuff - I'm going to go get some ice cream with a friend!
Then we went to a place called Syberg's. Had an appetizer of shark meat pieces (no fins; I refuse to eat that on principle) and had a large burger. Shark was a lot like tuna/swordfish; I didn't expect it to taste like that.
Now today - after a bunch of Thanksgiving stuff - I'm going to go get some ice cream with a friend!
- Thread Starter Thread Starter
- #848
All shark meat is NOT created equal. Some shark meat is absolutely inedible and I'm not even gonna go into the gross reasons why.
BUT
Mako shark is absolutely delicious and does have similarities to swordfish. Maybe that is what you had.
Always ask what kind of shark it is....... only order Mako. If they don't know... they are probably lying.
Fair enough. I didn't ask, but I'm assuming it's what I ordered; it tasted like swordfish, and I've had swordfish.
I understand that Greenland Shark (the longest living vertebrate on Earth) is particularly putrid.
- Thread Starter Thread Starter
- #851
Greenland shark meat is considered toxic unless it is put through a major cleaning/cleansing process. Plus... those damn things live for hundreds of years and have parasitic worms in their eyes. But again... their meat is toxic.
That is probably because, like a number of shark species, ... one of the defense mechanisms some sharks have is to force urine through their muscles and skin when threatened. Lots of sharks eat other sharks... this defense mechanism prevents that. It makes the meat toxic.
Some sharks eat things that can make them toxic as well... mainly the species that live in and around reefs.
You have to be careful.
Makos live in the deep ocean waters with pelagic fish and mainly feed on them. Their meat is even spiral grained like tuna and swordfish. That is not the case for most other sharks. They are basically apex predators and don't have the need for the piss through your body defense mechanism.
There is a process that natives of Iceland and other parts of that region dry it to make a "delicacy" called kaestur hakarl. From watching a show about it, I got the impression that it is an acquired taste, to say the least.
- Thread Starter Thread Starter
- #853
There was a guy from Iceland that was in many of my classes in college. He shared all kinds of cool things with me about his country. Icelandic is apparently the hardest language to learn on the planet... he also told me that their food is the hardest to stomach. Haha... they eat very disgusting shit... I don't think they waste anything, they eat it all.
Penne Ala Vodka is a popular dish in my house as well.
It's my son's favorite dish.
Seemingly it’s loosing popularity in this decade for whatever reason but it is beyond a doubt one of my favorites
fearsomefour
Legend
Wow!!
I had no idea.
Thanks for the education. Nature has an unending ability to be amazing and gross at the same time.
What about Thresher Shark? I have a friend on Catalina who loves it.
- Thread Starter Thread Starter
- #859
fearsomefour
Legend
Me either.
Next time Im out there (Catalina) I will try it.
I was surprised you can fish them in Ca waters. But, there is a 2 a day limit and no size limit, which surprised me as well.
At least those were the rules last time we talked about it.