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Arancini with Sicilian caponata

26/11/2023

Arancini with Sicilian caponata are a unique dish that blends the tradition of the famous arancini, breaded and fried rice balls typically filled with ragù or butter, with the intense flavors of caponata, a sweet and sour vegetable side dish.

Ingredients

Ingredients for the arancini:

  • 300 g of risotto rice (such as Arborio or Carnaroli)
  • 800 ml of vegetable or meat broth
  • 2 sachets of saffron or a bit of turmeric for color
  • 100 g of cooked peas
  • 100 g of caciocavallo or other stringy cheese, cut into cubes
  • 2 eggs
  • Bread crumbs as needed
  • Salt as needed
  • Oil for frying

For the Sicilian caponata:

  • 1 large eggplant, diced
  • 2 stalks of celery, chopped
  • 1 onion, chopped
  • 4 ripe tomatoes, cut into pieces
  • 1 tablespoon of salted capers, rinsed
  • 1 handful of green olives, pitted and chopped
  • 2 tablespoons of pine nuts
  • 1 tablespoon of sugar
  • 3 tablespoons of red wine vinegar
  • Extra virgin olive oil as needed
  • Salt and pepper as needed
  • Basil leaves for garnish

Preparation of the arancini:

  1. Start by preparing the rice. Bring the broth to a boil and cook the rice adding salt and saffron. The rice should remain al dente. Once cooked, let it cool down.

  2. Take some cooled rice and create a cavity in the center. Fill it with a bit of peas, a cube of cheese, and then close the arancino giving it the shape of a small ball or, to be more traditional, a conical shape.

  3. Dip each arancino first in beaten egg and then in breadcrumbs to bread them.

  4. Fry in plenty of hot oil until they are golden. Drain them on paper towels to remove excess oil.

Preparation of the caponata:

  1. Fry the eggplant in olive oil until it becomes golden, then drain and set aside on kitchen paper to absorb the excess oil.

  2. In a large pan, sauté onion and celery until they become soft. Add the tomatoes, capers, and olives and cook for about 10 minutes.

  3. Add the fried eggplants, pine nuts, sugar, and vinegar. Adjust with salt and pepper and cook for another 15 minutes, stirring occasionally.

  4. Let the caponata cool to room temperature and garnish with fresh basil leaves before serving.

Serve the arancini hot with the caponata on the side, either cold or at room temperature. The combination of the savory crunch of the arancini and the sweet and sour of the caponata creates a perfect balance of flavors.

Curiosity

Arancini, whose name comes from their shape and color similar to small oranges, are a dish widespread throughout Sicily but with different variations depending on the area. The caponata, on the other hand, is an example of how Sicilian cuisine can transform simple ingredients into a dish rich in flavors and much loved.