Home

Arancini with Arugula Pesto and Stracciatella

26/11/2023

The arancini with arugula pesto and stracciatella are an innovative fusion of the traditional Sicilian rice ball and the fresh taste of arugula pesto with creamy Pugliese dairy. Here’s how to make them.

Ingredients

  • 300g of risotto rice (e.g. Carnaroli, Arborio)
  • 1 liter of vegetable broth
  • 50g of butter
  • 50g of grated Parmesan cheese
  • 1 packet of saffron
  • 200g of buffalo stracciatella
  • 100g of arugula (plus a little extra for garnish)
  • 30g of pine nuts
  • 1 clove of garlic
  • 60g of grated Parmesan cheese (for the pesto)
  • 120ml of extra virgin olive oil
  • Salt and pepper to taste
  • Flour as needed
  • 2 eggs
  • Breadcrumbs as needed
  • Seed oil for frying

Preparation

  1. Start with the preparation of the rice for the arancini. Bring the vegetable broth to a boil and cook the rice until al dente, following the instructions on the package. Add the butter, Parmesan, and saffron, mixing well to obtain a creamy risotto. Transfer the risotto onto a tray, spreading it out to cool down faster and let it cool completely.

  2. In the meantime, prepare the arugula pesto. Wash and dry the arugula thoroughly, then put it in a blender with the pine nuts, garlic clove, Parmesan, salt, pepper, and olive oil. Blend everything until you get a smooth pesto.

  3. Once the risotto has cooled, take a portion of rice, make a hollow in the center, and fill it with a teaspoon of buffalo stracciatella and a bit of arugula pesto. Close and form a ball, trying to evenly distribute the filling.

  4. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs.

  5. Fry the arancini in abundant hot seed oil until they are golden and crispy.

  6. Drain the arancini on paper towels to remove excess oil. Serve hot, possibly garnished with fresh arugula leaves.

Curiosity

Traditional arancini are usually filled with ragù, peas, and mozzarella. With this arugula pesto and stracciatella variant, we offer a touch of freshness and a surprising creaminess that invites tasting, ideal for those who want a “greener” and more delicate version of the classic arancino.