Arancini with Pancetta and Smoked Scamorza

Sure, arancini with pancetta and smoked scamorza are a delectable variation of the classic Sicilian street food. Here’s the recipe for these delicious morsels.

Ingredients

• 300 g of risotto rice (like Arborio or Carnaroli)
• 800 ml of vegetable broth
• 1 small onion, finely chopped
• 2 tablespoons of extra virgin olive oil
• 100 g of pancetta, diced
• 200 g of smoked scamorza cheese, diced
• 2 eggs
• 100 g of flour
• 200 g of breadcrumbs
• Salt and pepper to taste
• Oil for frying

Preparation

1. In a saucepan, sauté the chopped onion in extra virgin olive oil until it becomes translucent. Add the pancetta and let it brown.
2. Add the rice and toast it until it absorbs the flavor of the sauté. Gradually pour in the hot vegetable broth, stirring continuously, until the rice is cooked and creamy. Season with salt and pepper to taste.
3. At the end of cooking, remove the rice from heat and let it cool completely, preferably on a flat surface.
4. Take a small amount of rice, flatten it on your hand, and place a cube of smoked scamorza in the center. Close the rice around the cheese to form a ball or an oval.
5. Coat the arancini in flour, then in beaten eggs, and finally in breadcrumbs.
6. In a pot, heat plenty of oil and, when it is hot, fry the arancini until they are uniformly golden.
7. Drain the arancini on paper towels to remove excess oil.
8. Serve the arancini hot so that the scamorza inside is stretchy and inviting.

Curiosity

Although arancini are originally from Sicily, this variant with pancetta and smoked scamorza is typical of the innovation and creativity that characterizes Italian cuisine, capable of reinterpreting and personalizing traditional recipes.