Youtor
Arancini
YOUR LINK HERE:
http://youtube.com/watch?v=GmAuyVK4VKI
This arancini is the traditional Sicilian method but uses saffron infused rice with Bolognese sauce. More recipes at http://Cook123.com • Felicia Mohan Ciaramitaro grew up cooking with her mother and grandmother. She developed a series of how-to videos that demonstrate culinary techniques of genuine Italian-American home cooking. She is currently writing a cookbook based on her community's treasured traditional Sicilian recipes. • Cook123 provides high quality video content to meet all your food needs. We offer hundreds of videos, ranging from cooking tips to delicious drinks to entire recipes. Follow the links below to visit our main site and connect with us on your favorite social network. • http://Cook123.com • TRANSCRIPT: • Arancini are fried rice balls stuffed with a meat and cheese stuffing. They're absolutely delicious. They make a great snack, an appetizer, or I serve them as a meal. I love, love, love to have them for lunch. It's one of my favorite lunches. So I would love to prepare for you some arancini. • The first step in preparing our arancine is to boil some white rice. I like to use pure saffron in the water as I boil my rice. Now, I know that saffron has a reputation of being extremely expensive. And it actually is. It's one of the most expensive spices on the market. • But you really only need to use like a pinch. And I really mean a pinch. This vile right here cost about $8. And I use only that amount-- just about a pinch, a quarter of a teaspoon. And I cook four cups of white rice. So, really, it's not that expensive in the way that I use it. It's gives the rice a beautiful golden color and a really delicious taste. • Here I have our prepared rice, cooled. Best way to cool your right rice, I find, is to put it on a cookie sheet. It will cool much faster. If you want to make the rice the night before, you also can do that. • So here we go. First I'm going to add the three eggs to my bowl. Next thing I'm going to add parsley, chopped parsley. About a half a cup. And I'm going to add about a cup to a cup and a half of fresh grated Parmesan cheese, because everything tastes better with cheese. It's my favorite. • This recipe I learned from my grandmother and my grandfather. My grandfather actually really enjoyed making arancini on Sunday mornings. I'm not sure if everybody uses parsley at this stage. I like the way that it looks, so I add the parsley. • I know that you definitely, most recipes you'll find, will add the eggs. Cheese and parsley is just something that my grandmother did. I like to do it. And, again, I always like my food to look as good as it tastes. So I'm just going to fold it in, get messy. • Here, I've put on some blue surgical gloves. This is one of my treasures that my husband brings home for me from his work. He's always bringing something home. And I'm always finding a use for it. So we call them bury treasures. And I realized if I use surgical gloves and dip my hands in water when I'm making my arancini, the rice doesn't really stick to your hand as much. And makes an easy cleanup also. So thank you to my husband for bringing me home my blue surgical gloves.
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