Il Cucinologo
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Arancini with Arugula Pesto and Stracciatella

26/11/2023

The arancini with arugula pesto and stracciatella are an innovative fusion between the traditional Sicilian rice ball and the fresh taste of arugula pesto with the creamy Puglian dairy product. Here is the recipe to prepare them.

Ingredients

  • 300g risotto rice (e.g. Carnaroli, Arborio)
  • 1 liter vegetable broth
  • 50g butter
  • 50g grated Parmesan
  • 1 sachet saffron
  • 200g stracciatella di bufala
  • 100g arugula (plus a little extra for garnish)
  • 30g pine nuts
  • 1 garlic clove
  • 60g grated Parmesan (for the pesto)
  • 120ml extra virgin olive oil
  • Salt and pepper to taste
  • Flour as needed
  • 2 eggs
  • Breadcrumbs as needed
  • Seed oil for frying

Preparation

  1. Start with the preparation of the rice for the arancini. Bring the vegetable broth to a boil and cook the rice al dente, following the times indicated on the package. Add the butter, Parmesan and saffron, stirring well until you obtain a well-creamed risotto. Transfer the risotto to a tray, spreading it out to cool faster and let it cool completely.

  2. Meanwhile, prepare the arugula pesto. Wash and dry the arugula well, then put it in a blender with the pine nuts, garlic clove, Parmesan, salt, pepper and olive oil. Blend everything until you get a homogeneous pesto.

  3. Once the risotto is cold, take a portion of rice, form a cavity in the center and fill it with a teaspoon of stracciatella di bufala and a bit of arugula pesto. Close and form a ball, trying to distribute the filling evenly.

  4. Pass each arancino first in the flour, then in the beaten egg and finally in the breadcrumbs.

  5. Fry the arancini in plenty of hot seed oil, until golden and crispy.

  6. Drain the arancini on absorbent paper to remove excess oil. Serve hot, optionally garnishing with fresh arugula leaves.

Trivia

Traditional arancini are generally filled with ragù, peas and mozzarella. With this variant with arugula pesto and stracciatella, we offer a touch of freshness and a surprising creaminess that invites tasting, ideal for those who want a more “green” and delicate version of the classic arancino.