Arancini with Pancetta and Smoked Scamorza

Of course, arancini with pancetta and smoked scamorza are a delicious variant of the classic Sicilian street food. Here is the recipe for these tasty bites.

Ingredients

• 300 g risotto rice (such as arborio or carnaroli)
• 800 ml vegetable broth
• 1 small onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 100 g pancetta, cut into cubes
• 200 g smoked scamorza, cut into cubes
• 2 eggs
• 100 g flour
• 200 g breadcrumbs
• Salt and pepper to taste
• Oil for frying

Preparation

1. In a saucepan, sauté the chopped onion in the extra virgin olive oil until it becomes translucent. Add the pancetta and let it brown.
2. Add the rice and toast it until it absorbs the flavor of the soffritto. Pour in the hot vegetable broth a little at a time, stirring continuously, until the rice is cooked and creamy. Season with salt and pepper to taste.
3. At the end of cooking, remove the rice from the heat and let it cool completely, preferably on a flat surface.
4. Take a small amount of rice, flatten it on your hand and place a cube of smoked scamorza in the center. Close the rice around the cheese, forming a ball or oval.
5. Coat the arancini first in flour, then in the beaten egg and finally in breadcrumbs.
6. In a pot, heat plenty of oil and, when hot, fry the arancini until they take on a uniform golden color.
7. Drain the arancini on paper towels to remove excess oil.
8. Serve the arancini hot so that the scamorza inside is stringy and inviting.

Trivia

Although arancini originate from Sicily, this variant with pancetta and smoked scamorza is typical of the innovation and creativity that characterizes Italian cuisine, capable of reinterpreting and customizing traditional recipes.