Английская Википедия:Arancini

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Arancini (Шаблон:IPAc-en, Шаблон:IPAc-en, Шаблон:IPA-it; Шаблон:IPA-scn), also arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are: al ragù or al sugo, filled with ragù (meat or mince, slow-cooked at low temperature with tomato sauce and spices), mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with ham and mozzarella or besciamella.

A number of regional variants exist which differ in their fillings and shape. Arancini al ragù produced in eastern Sicily particularly cities such as Catania & Messina have a conical shape inspired by the volcano Etna.

Etymology

Arancini derives from the Sicilian plural diminutive of Шаблон:Lang ('orange'), from their shape and colour which, after cooking, is reminiscent of an orange.

In Sicilian, arancini is grammatically plural. The corresponding singular is either the masculine arancinu or the feminine arancina. The eastern side of Sicily tends to use the masculine form, while the western side tends to use the feminine form.

In Italian, the masculine Шаблон:Lang (Шаблон:Plural form: arancini) form has become prevalent, even though the feminine form Шаблон:Lang (Шаблон:Plural form: arancine) can also be used.

History

Файл:Arancino Siciliano .jpg

An open arancino, showing the rice and ragù stuffing

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.

In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on 13 December, when bread and pasta are not eaten. This commemorates the arrival of a grain supply ship on Santa Lucia's day in 1646, relieving a severe famine.

Today, with the increasing popularity of this finger food in modern Italian food culture, arancini are found all year round at most Sicilian food outlets,Шаблон:Efn particularly in Palermo, Messina and Catania. The dish was traditionally created to provide a full meal to Federico II di Svevia during his hunting activities.

Ingredients and variations

Файл:Arancini messinesi.JPG

Conical-shaped arancini photographed in Messina

The most common type of arancini sold in Sicilian cafés are arancini cû sucu (it. arancini al ragù), which typically consist of meat in a tomato sauce, rice, and mozzarella or other cheese. Many cafés also offer arancini cû burru (it. arancini al burro, with butter or béchamel sauce) or specialty arancini, such as arancini chî funci (it. arancini ai funghi, with mushrooms), arancini câ fastuca (it. arancini al pistacchio, with pistachios), or arancini â norma (it. arancini alla norma, with aubergine).

In Roman cuisine, supplì are similar but are commonly filled with cheese (different preparation methods and filling distribution). In Naples, rice balls are called Шаблон:Lang. In a variant recipe originating among the Italian diaspora in Southeast Texas, the arancini are stuffed with a chili-seasoned filling.

In popular culture

In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri's detective novels, is a well-known lover of arancini – especially those made by Adelina Cirrinciò, his housekeeper and cook. The success of the book series and the television adaptation has contributed to making this dish known outside of Italy.

See also

• Italian cuisine
• Sicilian cuisine
• List of Sicilian dishes
• List of stuffed dishes
• Pani câ meusa – another example of Sicilian street food
• Supplì – a rice ball from the city of Rome

External links

• Шаблон:Commons category-inline
• Arancino recipe at BBC Food