This Sicilian Street Food Is 1000 Years Old - Arancini

[@Astronometric]

You are probably the best non-Italian chef on youtube when it comes to traditional Italian recipes. Bravo.

[@frafrafrafrafra]

Vero

[@cattivikkio]

Verissimo. I can confirm, I am italian and I approve of Andy

[@Akusen_Arcade]

Yeah, very respectful of our tradition 😊

[@90PaMa]

@@Astronometric it's a even match between him and Triggtube

[@frenchhammock5019]

He's very good with cooking the food of most cultures in general. If you wanted to be *super* pedantic there's some stuff to nitpick here but it's not massive, the main one being the rice type. But like Andy I live in Australia and arborio is generally a lot easier to find here than carnaroli, you do the best you can with what you can find.

[@jeraldschoudt2155]

I absolutely LOVE that you all leave Andy's little stumbles in the videos. The singed tea towel, the pan almost falling, the verbal trips, they are all AWESOME. It makes it seem like you're just hanging out with us. And it makes me feel less silly for the mistakes and mess I make trying to replicate some of these recipes, or just cooking in general. Thanks for making casual, human content!!

[@leeharding6359]

Never rooted for someone as much as Andy. So pleased you’re smashing it and love your videos.

[@andy_cooks]

really appreciate that, thank you 🙏

[@UncleButterworth]

Root(ing/ed) has a different meaning in Australia.. :D

[@Randsaa]

​@UncleButterworth just looked into this, so funny 😅

[@Showup581]

And new zealand lol ​@@UncleButterworth

[@frafrafrafrafra]

Andy, you're truly the best chef on youtube, your faithfulness and respect for all the different cuisines is admirable. Love from Italy🇮🇹

[@andy_cooks]

🙏

[@Userfox8743]

@@andy_cooksThis looks so delicious!👒😊

[@michaelsan1337]

My father is Sicilian and he often does Arancine and they are delicious. My favourite food other than pizza. Lovely one Chef !

[@andy_cooks]

Absolutely loved eating them during my time in Sicily

[@mesiroy1234]

Why resting make then small balla

[@tarantellalarouge7632]

fantastic food ! if I had a food truck, that's what I would do ... I don't know why it is not everywhere in the world (I live in Paris and it is not always easy to find). Roman suppli are very good also, and a little smaller ... Arancine means little oranges, and the one here are pretty big !

[@TheAtomoh]

Try saying Arancina/Arancine in the wrong city in Sicily and someone will get mad at you

[@gentlemanmau]

Here in Brazil we have a variant of Arancini which is a street snack called Coxinha (pronounced: Co shee nya). The dough is made from mashed potatoes, chicken broth and flour. The traditional filling is shredded chicken well seasoned with herbs, tomato and black pepper, and the version with the addition of cream cheese to the shredded chicken. We have other variants such as meat croquette and ham and cheese risoles, all using the same potato dough as well as coxinha. Delicious! If you have a Brazilian restaurant or bakery in your city, check if you can find these delicious delicacies to try. Your content is great! Thanks for the entertainment!

[@Brunoenribeiro]

Brazil makes every dish more delicious

[@salaltschul3604]

...I want that. Sounds amazing.

[@gusdev0258]

He has a video (shorts) cooking coxinha!

[@Quasar634]

​@@gusdev0258 ooh I've always wanted to try them out. I'll look for it

[@warframe245]

Beings how tomatoes originated in South America we know that this recipe is impossible to be 1000 years old. if something like it exists in South America there is a possibility that it contributed to the Italian dish

[@caste96]

Italy truly loves you, from North to South. You're the most authentic chef here on KZbin, always paying respect to other's countries cuisine. Well done! (Yeah, I'm from Northern Italy, but who's the fool who doesn't loves arancini, come on!)

[@samuraibat1916]

I read "come on!" how Gennaro Contaldo would say it.

[@caste96]

@@samuraibat1916 pretty accurate 😂

[@cristianlaspina4828]

Ciao Andy! I'm from Catania and I follow your videos from a while. Glad you made a traditional Sicilian recipe, those arancini came out really nice :)

[@EnterpriseKnight]

au mba

[@cristianlaspina4828]

@@EnterpriseKnightCiao me frati 😄

[@frafrafrafrafra]

Ciao compà, saluti dalla Calabria

[@andy_cooks]

Ciao! Thanks for watching and really glad you liked the video

[@dadonix61]

Au mbare

[@dadonix61]

Hey, sicilian here (Catania) The reason they’re shaped like that is to differentiate the flavours Traditionally the conical ones are the ragù ones Have a nice day!

[@pippofranco879]

a Palermo quelli al ragù sono tondi

[@extremathule982]

Sono a punta soltanto a Catania e Messina. A palermo sono tonde.

[@fusadiluna]

Dov'è che le chiamano "arancine", al femminile? A Catania?

[@dadonix61]

@@extremathule982 ma infatti io parlo delle persone sane di mente che vengono da città rispettabili

[@dadonix61]

@@fusadiluna eresia

[@TelminhaTeka]

I am truly surprised because of the format of this food that remind me one of brazilian type that we call "coxinha"

[@queijinhow1]

but coxinha is a lot better than arancini.

[@guilhermeschuabb4537]

pensei a mesma coisa

[@vitoralbertocorreia]

same here, hahahah

[@gui18bif]

​@@queijinhow1 this one isnt full of oil and shit like the brazilian version. 👍

[@queijinhow1]

@@gui18bif You probably didn't eat a good coxinha before.

[@kazwilson425]

"Unless your Nonna tells you to," Andy understands the hierarchy of the kitchen.

[@tessiepinkman]

I'm definitely gonna try making the eggplant ones. Eggplant, basil, tomatoes and rice are some of my absolute favourite things, and saffron is pure love. Plus, ricotta and parmesan are among the best things in the world; so I can't see any way where deep-frying all of those ingredients into a ball of happiness wouldn't make me fall deeply in love with a dish. Thank you for the tip, Chef!

[@returnMarcco]

Hey mate. I left school at 16 and chose commercial cookery on a whim as my grandfather was a chef. I didn't like it but plodded along for years, being mediocre at best. I left the industry at 26 to pursue an interim job, then finally started pursuing what I always wanted to in tech. I truly believe if I had the same mindset I had now back in the commercial cookery days, particularly in relation to learning, I would have learnt the mother and derivative sauces, and listened to advice to work in reputable places. In saying that, I enjoy cooking and food in general now more than I ever did in my days of cooking professionally. From Australia, keep it up.

[@bigbugger7660]

As an Italian that made it a point to always get Arancini when visiting my grandparents in Catania, specially when made by my nonna, I must say you earned my eternal respect with this video. Not only did you keep as close as you could to the proper traditional recipe, but you also went to Sicily for reference. Keep up the good work!

[@DidYaServe]

Arancini is probably the greatest snack in the world. The spinach and mozzarella ones are the best.

[@TatianaRacheva]

Making any sort of a filled anything is always so much work. It really lends itself for doing it together with multiple people. One person preps the wrap, the other one fills.

[@menma9364]

I'm Italian and my parents came from Sicily. Arancini is one of my absolute favorite dish and i love when my mom makes them.

[@antoniovaccaro2160]

I am quite sentimental about arancini. My father was a Sicilian migrant worker in Germany where I grew up. When I was little, each summer we traveled to Sicily. More ofter than not it was an exhausting trip of 2 days, either by car or by train, which involved taking the ferry from Villa San Giovanni (Calabria) to Messina (Sicily). On that ferry they always sold fresh Arancini. My father never skipped the opportunity to buy one for each of us and to enjoy the first taste of being nearly at home. We shared this experience with many others who also were visiting family in Sicily for the summer. Frankly, my father was always a bit anxious to be early enough in the line before the vendor sold out the anrancini. After that it took us another three hour before arriving at our Nonna's house in Palermo...

[@davidedelisi1623]

Hey antonio, I’m from Palermo too, next time you come here try the arancine from the Bar “Vabres” in Via Michele Cipolla 83/85, two minutes on foot from the Central Station, I grow up with those arancine and they are the best on the town. I’m saying this to you because i’ve seen how much you appreciate my and yours town and this makes me happy. I suggest you to always ask to make them fresh from the fryer, its always worth it. Enjoy 👍🏻

[@antoniovaccaro2160]

@@davidedelisi1623 grazie

[@mamof2girls]

I ate these at every restaurant in Italy. They were amazing!! Thanks for the recipes!!

[@toffonardi7037]

every single restaurant in italy????? actually it's not something you eat in restaurant so I would like to know in which restaurant you had it....ahead of time it's something typical from Sicily you don' t find everywhere in italy

[@dariocatra4053]

Dear Andy, you made me dream of my beloved Sicily! Standing ovation for your arancini! Bravo.

[@eliocucina]

All of italian cuisines are awesome ❤

[@modestacattaruzza7400]

Si chiama La Buona cucina gastronomica Italiana regionale.

[@all-gone]

Awesome job Andy! You’ve made Sicilians around the world very proud! I’m going to make these too!

[@hayati6374]

We need to make a feijoada or feijão version of it! I know soo many Brazilians with Italian roots it would rock!

[@hayati6374]

@@SandBoy408 sorry I’m German, this is not a Brazilian you can bash, just a person appreciating different cultures

[@janeg1889]

WAITING TO WATCH YOUR TRAVELLING FOOD SHOW ANDY!!! I want more!!!! Watching you simply explaining/critiquing the dish and it's recipe/process/method is all I would need. No need to cook anything.

[@CynLeeAm]

Your merch looks high quality! I wish I could buy all of it! I'd use the cooler bag to transport cold groceries home, especially in the hot summer.

[@mahbub87hussain]

I love the respect Andy shows to each country's cuisine. Easily my favourite chef on youtube.

[@Jesper-Music]

if you do bring out your own tea-towel range, you should call it 'Andy Burns' :)

[@AT-cy7im]

pretty cool lol

[@andy_cooks]

😆

[@Sticky-Situation]

Thank you so much for sharing this. Isn't it wonderful how so many cultures make a version of this? I'm from puerto rico and we make them with potatoes instead of rice. ❤

[@jorehir]

And what inside?

[@Sticky-Situation]

@@jorehir My grandma would stuff them with Corn beef. They are mainly filled with ground meat or pulled chicken. Look up, Rellenos de Papa. 😉

[@TheOutbackmojo]

Australian Sicilian here, Etna Region. Great video, great info, including the shape. Safron is an absolute MUST, just so damn expensive. I'm Working my way to make these a staple with family and friends. I use 2 parts fine breadcrumbs, 2 parts Panko 1 part Polenta (Semolina) for an EXTRA crispy crust. Also experimenting with different insides. I bought the press Moulds on ebay, dirt cheap, big and small round ones. Works a treat.

[@TheOutbackmojo]

Also, rice cookers are AWESOME for the Risotto rice.

[@chrigge80]

@@TheOutbackmojo I have two questions: 1) I have heard (might be wrong) that with risotto alla milanese you brown the onions in butter compared to any other type of risotto where you use olive oil, do you know the reason? 2) Can you share how you use the rice cooker for risotto? :) Sounds interesting!

[@SimoneBattaglia94]

@@chrigge80 1- The reason is that northern italian cuisine traditionally used butter or lard as a fat. Northern Italy usually is not a great area to plant olive trees, so olive oil was too expensive and uncommon.

[@modestacattaruzza7400]

​@@SimoneBattaglia94as an Italian born, olives do grow in the northern parts of Italy as well. I am from the south, and grow up in olive trees, almonds, lupine, beans of every kind and more. I love to use butter and olive oil, also pancetta and guanciale. Married a friulano therefore I cook from all regions of the peninsula.

[@modestacattaruzza7400]

​@@chrigge80IL risotto alla Milanese has butter, white or yellow onion chicken stock, rice of course ,cannaroli , violone nano , arborio, and one more I cannot recall right now. It also has saffron trads, parmiggiano reggiano. The saffron goes into the stock of Wich it must be hot. I personally like to use butter and a bit of olive oil, saute the onion until golden, add the rice, and toasted turning around, ,don't forget your salt and pepper, and add the stock gradually ,when almost gone , add more until rice is ready, about 18 or 20 minutes.

[@Galacto1]

I was in Sicily last year. Catania had the most amazing Arancini shop. Personal favourite was the Carbonara filled Arancini. Still drooling whenever i think about it

[@de3nnis]

These were so good on holiday, tried so many different fillings, all of them awesome

[@andy_cooks]

Definitely a great afternoon snack on holidays!

[@de3nnis]

@@andy_cooks now that I've had one reply, why don't you cook something Belgian and make some authentic stoofvlees and Fries ;) maybe even with some witloof salad?

[@giopec73]

Perfect way to do and maximum respect for the Sicilian tradition! You are really the top!

[@fabrislemos]

Brazilian fans are gonna freak out when they realize this is a rice "coxinha" Edit: astounded by the number of people in the comments who just can't get a joke

[@gabrielneves6602]

What the actual fuck?

[@gabrielneves6602]

@@Mr_Helios76 I understand this but, why rice of all things?

[@gabrielneves6602]

@@Mr_Helios76 i see thanks for the explanation fren

[@Jose-om3vj]

I freaked out because is no deliver to Brasil!!! Come on @Andy help us out.... Love your work, simply honest cooking!!!

[@burnin20]

​@Mr_Helios76 i may be wrong but IIRC, pasta was known in Italy before Marco Polo went to Asia. It think it was brought by the Arabs as well, but was eaten sweet instead of savoury (if I remember well a reddit post i read a while ago). The Etruscans also had a proto pasta (which looks like it'd be delicious, maybe @andy_cooks cares to make testaroli?)

[@TheFlyingBulldog86]

Bravo! As an italian that lived in Sicily and then around the world for the last 15 years, i gotta say you're doing an amazing job to keep it traditional. Just careful, my first year in Sicily i gained 10 kg thanks to that delicious food 🤣

[@DerekBolli]

Bought bench scrapers x 2. Thanks Andy and team 🥰👍

[@andy_cooks]

Nice, thanks for the support! Enjoy the scrapers!

[@marblerun2732]

Andy I can’t explain it but watching you cook makes me happy you make me want to become a chef

[@MrMultiPat]

I'd never heard of this before, it reminds me a lot of Japanese rice cakes, except for the added breading step at the end.

[@TheEnigmaticmuse]

Onigiri?

[@Sam-ey2ns]

I had never had them before till recently and have been on the hunt to make them! I was like "OMG Italian onigiri!" I am going to try and make these and use my onigiri mold!

[@antoniopintus8568]

Andy, good day to you! The interesting and amazing thing about your cooking high skills are the deep regional food knowledge ( and province ingredients peculiarities), this speaks volumes about your professional life as Chef. I am Sardinian, so quite demanding about food and flavour, but you show absolute professionalism, mastery and in my humble opinion, the right interaction and excellent amount of respect related to other cultures in terms of food and costumes, bravo , hat off!

[@lisamarie5047]

Groovy gear, kiddo 😁 so excited to get some 🎶

[@andy_cooks]

Thank you!

[@abydosianchulac2]

I was introduced to them by the Italian women who worked one of the grab-and-go eateries on my undergrad campus; they made them off-menu on their own initiative because one aranchini (don't know the singular), served with a small salad, was a cheaper option for a filling, hot meal than most things on campus (maybe $4 after tax back in 2008). These are the first ones I've seen that resemble those in size, color, and ratio of filling to rice, and they are beauties.

[@youriweerts7007]

Why did you not open the Ragu and Norma Arancini?? Watching 19 mins how to make them and I wanted to see the end product :(...

[@Ampe96]

yeah disappointing

[@marleybrown5998]

My m.i.law. and auntie, made the best large arinchini balls, and they are from Calabria! Yes, they had peas in the middle as well. Was afraid to try these, but not now! THANKS ANDY

[@lluviadeluz]

Bravo 👏🏻👏🏻👏🏻👏🏻

[@LS994]

Italian here, my mom was born in Catania, Sicily. Don't even need to watch the whole video to know that you're doing the recipe justice, Chef. Thank you for the rep.

[@alinea8646]

Maybe this was the inspiration to create Brazilian coxinha!

[@chiefmcconnell]

there was a pretty large community of sicilian imigrants to brazil, not sure when the Brazilian version came about

[@cesarpmaia]

​@@chiefmcconnell Rumour has it, that the early italian immigrants used to work in the industries, and, on their lunch-break, people on the streets would sell in their food carts whole chicken legs and that merged eventually to the coxinha we have now. There's also other version that states the creation of Coxinha to the Personal Cook of the Brazilian Imperial Family, from what they say had a son who would only eat the chicken's leg's and in an event where they ran out of it, the cook shreded the other chicken parts and put it on an potato and flour based batter to be fried. Very interesting stuff, the history of food is always an adventura

[@chiefmcconnell]

@@cesarpmaia indeed, not to mention that the southern parts of Italy, especially Sicily have been conquered and inhabited by so many cultures over time which have then been incorporated into southern italian and Sicilian society. A whole lot of the foundations of food and culture in Sicily at least came from the Moors and Arabs. Its interesting to be a Persian in Sicily and seeing so many cultural crossovers

[@EMB1199]

​​​@@cesarpmaia ot makes sense, as even the name, coxinha, means little thigh, so... legs, chicken legs.

[@reneri1137]

​@@EMB1199As pessoas aqui nos comentários estão bem confusas. Nossa coxinha tem esse nome e formato, pois originalmente era feita com as coxas das galinhas, cozidas e empanadas, posso estar enganada , mas acho que a nossa coxinha não tem nada a ver com a receita Siciliana.

[@florianaymard]

When my nonna cooks she puts a lot of love into shaping them so they always come out massive… but yours are even bigger 😂 They look absolutely delicious

[@giuseppelogiurato5718]

Do you know why veal is so hard to find in Sicily? Because the grandmas buy it all before anyone else gets a chance!

[@wendyharper8930]

Yum. Yum to all of them. Coincidentally, I had chickpeas for dinner tonight with fried capsicum and flat bread

[@Neoprototype]

That recipe is not 1,000 years old. First of all tomatoes are Mexican and europeans were afraid to eat them. The recipe is Mesopotamian/Muslim. The Arab conquerors introduced it, along with the rice from India. The proper ricd isn't arborio, but Calrose rice the parent of arborio.Thats why it has ingredients such as saffron and pistachio. The wheat variant is called Kibbe and both can be found in other countries like Cuba, Brazil and Mexico (coxinha, kibbe/kippe).

[@modestacattaruzza7400]

We grow all those things Budd. Co.e down.

[@Neoprototype]

@@modestacattaruzza7400 i never claimed otherwise. But they weren't growing them 1,000 years ago.

[@Neoprototype]

@@rufus2o What part that I said was incorrect? I'm not a "foreigner" teaching you about your history. I'm a "foreigner" teaching you about my history, our history to be exact.

[@rufus2o]

First point: they are called ARANCINE because they originate from the city of Palermo thanks to the Arabs who used to round off the food and fry it and the name comes from the orange which is round and orange just like the Arancine, the Arabs brought saffron like rice to Sicily, the Arancini are made in Catania and it is there that they are made with sauce and pistachio, the recipe of Palermo is the original one, the Catania area was more Greek while the Palermo area was more Arab, not everyone uses "Arborio" rice, and before they used the one imported from the Arabs! So "Arborio has nothing to do with it, as well as the tomato which in the REAL recipe is ANCIENT of ARANCINE you don't use the tomato to color the inside but the Saffron! P. S. The Arancini of Catania, i.e. the most modern ones and where the tomato is used, have a pointed shape to recall the Etna volcano! Very different from the Arancine of Palermo that is the original ones Orange-shaped and orange-colored rounds, just like fruit! And thanks to Arab influences, in addition to rice, spices such as saffron, dried fruit, rice, pasta, fruit, vegetables, flours, etc. have also taught how to irrigate and organize the fields to better cultivate various foods!

[@rufus2o]

​@@NeoprototypeI deleted the first message because I don't want to argue, I prefer to talk about it, hoping you are a person with whom you can do it and that I don't have to regret having deleted the first message

[@theunknownbeccy6911]

I would love the tote bag in another colour, a black or grey would be amazing. I love the design and use it as an everyday page!

[@lapsedluddite3381]

In addition to the Brazilian coxhina people are talking about, these remind me of Venezuelan arepas, but they are a pre-colombian street food, so definitely not a variant of arancini. It seems many cultures have developed this type of easy to carry, complete meal in a pocket-sized pie/croquette form - Cornish pastys being another example.

[@SandBoy408]

Almost each country in the world, inclusive Italy with others 10.000 fried balls (polpette or crocchette) But what arepa has in common with arancini??? Nothing. It´s like if i tell you that lasagna is similar to arepa. No sense...

[@gattogigi9688]

Yeah but they have nothing to fo eith arancini. Arancini are with rice

[@ladyjane570305]

Those arancini looked EPIC! I've been making them totally differently - which took so much longer! Saw a Matt Preston 'how-to' yonks ago, involving risotto etc et al, and have made them thus since, but it's always so time consuming. Making a risotto, using the risotto alongside a beef/veg ragout... panéing etc And can't really muster the energy or enthusiasm these days. Will be trying out your method within the next week!!! Thanks for the instructional authentic method! Much appreciated!

[@the_cunning_linguist_17]

how is it 1000 years old when rice was first cultivated in italy in the 14th century and risotto rice in the 19th?

[@tillytoad804]

According to Wiki: Arancini are said to have originated in 10th-century Sicily, at a time when the island was under Arab rule. Its origins may therefore be possibly the same as Levantine kibbeh.

[@MrTwitch62]

Looks wonderful! Can't wait to make this!

[@F1923T]

Hey Andy! In Iraq 🇮🇶, We have an easy recipe for a similar concept called Iraqi Rice Kubba (Kubba Halab). Please check it on KZbin.

[@vernonhall6939]

Thanks for this video, Andy I have been looking for this recipe for a long time. others have been over complicated, but these are simple and easy to make. will be cooking them soon.

[@AT-cy7im]

Andy, as a Sicilian I can advise you to look into our cooking, there are reasons why we don't use so much salt and why most of our food is not over flavoured. Lots has to do with ingrediets (veggies, fish etc) need to be as fresh as possible, when you add stuff to them, you ruin the natural flavour. Have you ever had sicilian egg plant ? no ? well its very diffrent than any egg plant you ever had, same with artichock, tomatoes etc; you want to taste the actual vegetable and not the salty stuff. For this we grill slightly the egg plant/veggies etc and only add a bit of fresh marinade made of olive oli, and/or lemon and fresh herbs. In my home town Catania, the pointy arancino is the spicy ragu one.... which represents Etna...get it ?

[@NateyCat]

I’m Italian American, san giovanni italy. I’m not saying you’re wrong. Fresh is best of course. But ya gotta work with what you have. No insult ❤

[@AT-cy7im]

@@NateyCat there you gone and said it Italian BUT ALSO AMERICAN.... you have no dog in the race sorry and bye or better yet live in Italy for 6 moths at least to actually understand what I am saying .... it's a life style I am talking about...and THAT you can only begin to grasp IF you live in Italy better yet Sicily - ciao beddu

[@natbarron]

🤦‍♂️

[@LS994]

'Mbare, ci vorrebbe un'eternità a spiegare loro le differenze tra arancini catanesi nostri, e quelli di Palermo...

[@thisl1920]

Terrone always seething

[@jameshazley3855]

Just back from 11 perfect days in Sicily, will be giving this one a go!

[@endermambr]

*Sighs* Brazillian here. For those comparing it to Coxinha, check your history. The two dishes have no cultural or historical connections. They only share the shape and the fact they are fried, the recipes are also completely different. Coxinha was created as a cheap and more durable substitute for chicken thighs to be served to factory workers in the 19th century. Arancini was inspired on the arabs which ate rice with saffron with meat and herbs, frying it was added to the recipe as a form of preservation later on. The similarity in shape is nothing but a coincidence.

[@RafitoOoO]

Coxinha was invented by a imperial cook in Limeira in the 1800's.

[@endermambr]

@@RafitoOoO Got things mixed up. 50s was when it became popular.

[@tonywright560]

Great video! I love arancini, especially when they are a decent size. All my arancini recipes say to make risotto first. They also use egg to bind the breadcrumbs, so it was good to get your tip on cooking the rice and using the flour slurry before crumbing the arancini. The comments from your Italian viewers pretty much say it all. I'm looking forward to trying your method. Your finished product looked amazing. Cheers Andy.

[@LeonardoGPN]

It looks a lot like a Coxinha.

[@SandBoy408]

It looks like arancini

[@clairewright8153]

They look so good. Haven’t eaten these is such a long time and I have no idea why. Maggie Beer has the best tip when it comes to stopping eggplant sopping up lots of oil, simply slice or diced and soak in water, drain and pat dry. The eggplant then can’t soak up loads of oil. For memory Maggie soaks them for about 15 -30 minutes.

[@dre7767]

Should have put a counter on the screen for calling aubergines "eggplant" 😁

[@andy_cooks]

😆

[@natbarron]

It’s what we call them in Australia

[@dre7767]

@@natbarron In South Africa, we call them brinjals or aubergines.

[@D-Anonymous-1]

I’m happy for you, Brother!! Hard work pays off. I’ll be unwrapping one of those scrapers for Christmas!

[@_Bear70]

aint no way three of yall went first

[@ΘΕΟΔΩΡΟΣΒΑΝΕΖΗΣ]

Bots man 😂

[@joannaazar7396]

😂

[@_Bear70]

@@ΘΕΟΔΩΡΟΣΒΑΝΕΖΗΣ fr lmao

[@lgugue]

Probably that's the ancestor of the Brazilian "coxinha" /ko-sheen'a/. Italians are amazing because their culture is diversely rich and wherever they go, their culture integrate near fully to the new place. Italobrazilian cuisine embraces the local foods with Italian dishes, eg, palm heart with bacon pizza, corn puree (polenta) with baked chicken in tomato sauce, slow cooker shredded beef with manioc root...

[@paulageller1740]

Hi Andy My sicilian mother in law taught me how to make these our first married xmas Tip she showed me, Use a small slotted spoon to roll them around in the flour and water. Drop in The breadcrumbs and cover. They are labor-intensive and take a very long time to make. We only make them at Christmas. When I lived in the north I used to let my rice cool in the car run. The temperature was below 32°F,. Have you ever had veal Spadina? That’s another specialty I was taught how to make.

[@PatMende]

Love your stuff! Looking forward to trying out the eggplant one! To be a bit pedantic (and hopefully informational for some!) the tomato is only about 250-300 years old in terms of widespread use in Italian cooking, and literally non-existent before 500 years ago. It's from the Americas, just like the potato!

[@HierophanticRose]

This reminds me of how "pies" became mainstay in Medieval cooking, where it was less about the crust as a part of the dish, but as a way of storing, preserving and carrying food with you as you went about your fieldwork. I can see an earlier version of this with a much less delicious crust, whose main job would have been to store and preserve the goodie filling inside.

[@raonidiasdeoliveira5648]

I would get some round shaped molds and freeze the meat filling to make it easier to shape. Otherwise, sure gonna try this weekend. My husband loves it and we never really ate one he truly enjoyed since he came back from italy

[@ericeierman7055]

couldn't be happier to see you killing it andy! been watching for a while now and every video is just better and better. great job!

[@cantrait7311]

Fantastically done Andy Looks amazing

[@paullewis2873]

My mom made these every year. Made dozens of them, them made a hardy spaghetti sauce to put over them. Ahh the memories 😢

[@clej1]

They look amazing. Andy! Love ya work....From Aotearoa xx

[@labarbaroja]

Love to see the merch!!!! Can’t wait to get that bench scraper!!! Can never have too many!!!! Those Arancini looked phenomenal!!!! 😋

[@Pauluz_The_Web_Gnome]

I make these every day, I have a lot of friends now!

[@JuliaXoXoSEAL]

My Italian auntie never serves these without Marinara...I love them soooo much.

[@maratusa]

Love from Mississippi, USA. Such a great recipe, as all of your recipes are.

[@Hortonscakes]

9:23 I love that piece of garlic too! I love cooking my garlic confite and just spreading it on bread. So good!

[@0bast0]

Your Videos are AWESOME, Hello From Canada :)

[@frightbat208]

“Ain’t no nonna doing that” 🤣🤣🤣 Great picnic at the beach food? Yes, but by making them a bit smaller, the6 make great school lunches for teenagers. I received you4 cookbook for my birthday earlier this year. I shared this video for Christmas present ideas 👍🏻 your channel helped me find something to relieve stress - cooking! Thanks Andy!

[@behelit79]

Nice job Andy, they look super lovely and tasty, you got them all nice and right 🍻 greetings from the very heart of the Mediterranean (that's Malta, just under Sicilia 🇲🇹).

[@MizMissiB]

I remember making these with my Grandma Caruso. She made them at Christmas so she colored the rice red and green

[@janadleskova4477]

Hello from Czechia, Europe. I´ve just ordered your merch and am looking forward to it.

[@JimPark-63]

We were in Rome in Early September. We found out about these. They are delicious and addictive

[@winkle1983]

I adore arancini…had for the first time in Rome and I was in love! Could not find it anywhere in STL where I live, even where all the fancy Italian restaurants are… I’m getting sad thinking about it…🤣🤣 I will need to follow this video and make my own!

[@dariocambise5058]

I am from Roma I really appreciate your videos.

[@AlexTenThousand]

Linguistic note: you'll often find contrasting spelling around when you look into the dish, but that's a split that can be largely summed up as Eastern Sicily VS Western Sicily (though it's obviously not THAT precise). In Eastern Sicily, they're shaped like a cone and called "Arancino" (masculine, Arancini being the plural), shaped to resemble Mount Etna, the volcano in North-Eastern Sicily. In Western Sicily, they're spherical and called "Arancina" (feminine, Arancine being the plural), because they're shaped like oranges, and "arancia" is feminine in Italian.

[@Driblus]

Ive actually eaten this on the streets of syracus. But even more interesting was one of their most popular cafe treats: a local scicillian ice cream, or gelato, made with no milk, out of almonds and weirdly enough, served with a brioch bun. Very traditional and delicious. Scicilly is by far one of the most beautiful places you can visit.

[@kennielsen3896]

Wow, that's a lot of work. I thought they were made with leftover risotto. That's what I've always done. My favorite is shrimp risotto and chicken. I just use an egg wash and breadcrumbs and fry in olive oil. I make my round and the size of a medium meatball. Everyone loves them and it's super quick and easy. That was a lot of work, and I'd love to eat one of yours.

[@_FMK]

Nice one Andy, i'm setting my sights on your bench scraper. Beauty!

[@JoshuaCampbelll]

That was amazing man, seriously. Really enjoyed that.

[@EspKamui]

Small tipp from a Sicilian arancini maker (and lover) : Use ice-cold sparkling water for your pastella / slurry. It'll make the crust even crunchyer.

[@inateagcalo]

Andy, I loved to see that you had put the raw sofritto in the PROPER order :D outlining the Italian Falg - that reached my sicilian heart right away

[@_letstartariot]

There was this Italian deli in Bulleen, VIC years ago who would make proper, authentic arancini. Since trying theirs, I have not ever had the tiny ones you see everywhere again. That deli is no longer there, but at home, I make them just as you did in this video. The brilliant side to it is that it’s just not as fiddly as the small ones. You get it done quicker and you can put more mozzarella in the centre.

[@user-zz5rk7xc4w]

Andy, your vids are the best! Thank you for sharing.

[@josefreitas753]

I always did them with leftover risotto, never from scratch, gotta try it!

[@sydney8382]

The scraper ! that whole kit looks awesome actually

[@renatokas]

Here in Brazil we have a similar recipe called "coxinha" (the diminutive for " chicken tights" cause it remembers the shape of a chicken leg). We often joke with each other about which side it should be eaten on. To me, sensible and successful people always start with a bite at the top.

[@ncc1709]

that sound when tipping it out, golden!