In honor of my first post for my new column, Snackalicious, I thought I’d write about a snack that is central to my heritage. I am half Sicilian, and spent most of my childhood summers in Palermo. My siblings and I had lots of fun with our cousins — playing, swimming, traveling and of course, eating.
I have very fond and vivid memories of a particularly delicious treat called arancini. Arancini are rice balls that are stuffed with ragu (a mixture of ground beef and peas in tomato sauce), or with cheese and ham, coated in breadcrumbs and then fried. Sicilians use arborio rice to make arancini, which is the same rice that is used in making risotto. Arancini are as common to Sicilians as french fries are to Americans (I hope you caught the irony). You can find them in most bars and restaurants.
The name arancini comes from the word arancia, which means orange in Italian. So, arancini literally means “little orange,” due to their color and shape. Arancini were invented in the tenth century when the Muslim dynasty known as the Kalbids ruled this island. With them, they brought rice and oranges from the middle east. This ricetastic treat has been a mainstay in Sicilian cuisine ever since. Arancini are best served hot. You should experiment with different fillings that suit your taste buds. If you’re a vegetarian, try stuffing them with eggplant, zucchini or mushrooms. The possibilities are endless and depend entirely on your imagination.
I can remember my aunts bringing back loads of arancini and antipasti for us to munch on when I was a kid. We’d all sit at a long and lopsided makeshift table, where there were at least 15 of us at any one meal (that would have been considered a small gathering). Everyone was chattering, drinking wine, laughing and enjoying wonderful food. My memories of childhood are so closely connected to Sicily, my family and the flavorful snacks I grew up on. I’m embarrassed to say that I’ve never actually learned to make arancini. Maybe I’m just lazy. But, I think the real reason is because I reserve their sacredness to when I visit my family back east, and Mom always promises to make them for me. I love that when I’m eating them, I am spending time with my family — reminiscing and sharing. Perhaps when I have a family of my own, I’ll start my own tradition of making amazing arancini for them.
There are many recipes for arancini on the internet. Try this one, if you like ham and gooey cheese. Giada De Laurentiis makes her arancini with mushrooms and peas, for all you vegetarians. And finally, my favorite variety of arancini, are made with a veal ragu sauce. Get creative and invent your own filling for these delightful snacks to be shared with family and friends alike!
Clacked by Pia Schiavo-Campo
on May 12, 2009 @ 12:00 EST5EDT
