Aranacini Pie
If you are Sicilian, Arancini Pie will bring you back to Sicily, walking down the streets and eating an arancini. I love making arancini; and so, I thought of a way to make a healthier and easier version. This pie does not fall short on flavour and makes a wonderful dish when entertaining.
I make arancini a few times a year, and the photos are gathered for that recipe. I will begin with an easier version that we can all make. Years ago, my aunt Maria and I made arancini. She took the whole day and it was a labour of love. I make them the same way and the pie follows the basic recipe. Instead of rolling them and frying them, we are making a pie in layers.
Arancini are Italian street food and very popular anytime of the year. In Sicily, we often ate them going home from the beach or on our way down to the beach after our Siesta. There are two types; one is round and filled with ragu “alla carne”, the other is pear shaped and filled with mozzarella and prosciutto ” al burro”. Any way you prefer them, they are the ultimate comfort food in Sicily. I hope this pie brings me back to my favourite Island.
For a good read visit: http://www.visitsicily.info/en/arancino-and-arancina/
brown the meat and the onions.
The Sauce is the base of this pie.
Grease the pan and sprinkle with breadcrumbs. cool the rice before adding the egg.
The layers are made and the video will show you the way.
It needs resting when it comes out of the oven and then the rim comes off.
Sliced and plated, this is so delicious.
[videopress 46bHUX47]
Arancini Pie
A pie version of the famous Arancini!
Ingredients
The Sauce
- 1 lb ground beef
- 1 large onion
- 1 tbsp Italian seasoning
- 2 cups green peas
- 4 cups marinara sauce
- 1 tsp salt
The Rice
- 1 1/2 cups Arborio Rice
- 1 tsp salt
- 2 eggs
- 1/2 cup grated Parmesan
- 2 tbsp chopped parsley
The assembly
- 2 cups cubed mozzarella
- 1/2 cup grated Parmesan
- 1/4 cup breadcrumbs
- 1 tbsp canola oil
- 1 tbsp olive oil
Instructions
-
In a large pan brown the onion with the beef with the Italian Seasoning and salt.
Add the sauce, and cook until the mixture is very thick.
Meanwhile boil the rice by adding it to a large pot of water. When it begins to boil, add the salt and cook for about 10 minutes.
Drain and set aside to cool.
Add in the frozen peas to the sauce when it is thickened.
When the rice is cooled, add the egg, Parmesan cheese and parsley. Mix together.
Use a springform pan and smear the canola oil all over the bottom and sides.
Sprinkle with bread crumbs and set aside.
Start with rice, add meat sauce, parmesan and mozzarella.
Repeat this step one more time and finish with a layer of rice.
Sprinkle with bread crumbs and drizzle with some olive oil.
Set oven to 350 F.
Cook for 45 minutes and let cool 15 minutes before taking the rim off.
Serve with a salad.
You might like extra Marinara sauce for serving.
Sounds delicious; reminds me of my Neapolitan aunt’s timballo di riso.
Thank you Roland, and yes there are many versions of this dish throughout Italy. Love Naples and their recipes too!!