Arancine palermitane

Oggi di arancine se ne preparano per tutti i gusti, al burro, alla salsiccia, agli spinaci, con i funghi, con melanzane, al cioccolato, ma la regina di tutte le arancine rimane sempre la croccante e insostituibile arancina al ragù di carne, di cui vi scriviamo la ricetta.

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Arancine  con carne
 
Le arancine sono una golosa specialità della cucina palermitana, e rappresentano una delle leccornie più conosciute della Sicilia. Chi, arriva a Palermo e non ne mangia almeno una? La invitiamo a tutti i nostri ospiti turisti  e con immenso piacere approfittiamo anche noi dell’occasione per farci anche una seconda colazione!
Si racconta che fu un emiro arabo ad inventare il timballo di riso, che portava con se  quando si allontanava dal suo palazzo per andare a caccia. Poi si cominciò a manipolare questo timballo di riso riempiendolo con carne e dandogli la forma di una palla grossa come un’arancia, che impanata e fritta resisteva molto meglio al trasporto. Oggi di arancine se ne preparano per tutti i gusti, al burro, alla salsiccia, agli spinaci, con i funghi, con melanzane, al cioccolato, ma la regina di tutte le arancine rimane sempre la croccante e insostituibile arancina  al ragù di carne, di cui vi scriviamo la ricetta.
 
INGREDIENTI
 
Con queste dosi si ottengono circa 20 arancine
 
1 kg di riso  originario
2 l circa di acqua
sale e pepe
2 dadi
50 g di burro
2 bustine di zafferano
 
Preparare il riso un po’ di tempo prima perché deve essere freddo per la buona riuscita delle arancine.
Portate in ebollizione i 2 litri d’acqua, aggiungere i dadi, lo zafferano e infine anche il riso. Pepare bene e aggiustare di sale e mescolare ripetutamente, per evitare che il riso si attacchi al fondo della pentola. Quando l’acqua sarà evaporata potete spegnere il fuoco e coprire. Fate raffreddare.
 
 Per il ragù
500 g tritato di carne
1 cipolla
1 l di salsa
200 g piselli
olio extravergine di oliva
1/2 bicchiere di vino bianco
1 fogliolina d’alloro
sale e pepe q b

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Soffriggere in un tegame la cipolla con l’olio. Aggiungere il tritato e farlo rosolare a fiamma viva, sgranandolo con un cucchiaio di legno, quindi sfumarlo con il vino. Unire sale e pepe, la salsa di pomodoro e la fogliolina d’alloro. A metà cottura aggiungete i piselli e fate finire di cuocere il ragù.
A cottura ultimata il ragù deve risultare abbastanza denso.
Per formare le arancine, procedete in questo modo:
prendete un po’ di riso e mettetelo sul palmo della mano in modo da formare un incavo dove metterete un cucchiaio di ragù, e se volete, un cubetto di primosale o di mozzarella, secondo il vostro gusto. Prendete ora un altro po’ di riso e coprite il ragù, facendo attenzione a non farlo uscire. Compattate il composto dando la forma dell’arancina.

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A questo punto passatela in una pastella non troppo liquida fatta solo di acqua, farina e un uovo sbattuto, infine ricopritele con il pangrattato.
Friggetele in abbondante olio bollente fino a quando non saranno ben dorate.
 
 
BUON APPETITO 
Serafina Stanzione 
fonte e foto palermoviva.it

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