Arancini with Meat Ragù

Arancini are Italian snacks consisting of a ball of rice coated with bread crumbs and then deep fried—a staple of Sicilian cuisine. The most common fillings is with ragù, mozzarella and often peas. A number of regional variants exist which differ in fillings and shape. Arancini al ragù produced in eastern Sicily have a conical shape inspired by the volcano Etna.

Click on Read More to find out more about the recipe and ingredients needed.

ABOUT THE INGREDIENTS KIT

Due to the ingredients necessary for this particular recipe, we do not feel confident we will be able to provide and ship you the quality and fresh ingredients we aim to. Therefore, there is no ingredients kit available for this class/recipe. As a solution, we recommend using this link for an easier grocery shopping experience.

INGREDIENTS LIST

Click here for the full Ingredients List

RICE

• 1 qt (1 liter) vegetable stock
• 7 tablespoons (100 g) butter, divided
• ½ white or yellow onion, small dice
• 1 lb 2 oz (500 g) arborio rice
• pinch of saffron (optional)
• 2 teaspoons salt
• 3 oz (80 g) grated grana padano cheese

RAGU

• 2 tablespoons (1 oz) extra virgin olive oil
• ½ white or yellow onion, small dice
• 1 carrot, peeled and small dice
• 2 stalks celery, small dice
• 1 lb 2 oz (500 g) ground beef
• 1 tube tomato paste
• ⅔ cup (150 g) red or white wine (optional)
• 1 qt (1 liter) vegetable stock
• 2 bay leaves
• 7 oz (200 g) peas (optional)

ASSEMBLY & FRYING

• ¾ cup (200 g) water
• ½ cup + 2 tablespoons (100 g) all purpose flour
• 7 oz (200 g) mozzarella or caciocavallo, cut into ½-inch cubes
• Ragu (recipe above)
• 1 lb 2 oz (500 g) breadcrumbs
• 1 qt (1 liter) vegetable oil

KITCHEN TOOLS 

• cutting board
• knife
• mixing bowls
• measuring spoons
• strainer or slotted spoon
• baking sheets
• parchment paper
• deep pot for frying
• 2 saucepans

ABOUT CHEF DENIS DELLO STRITTO

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!”  he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.

Disclosures:

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