Il Cucinologo
EN

Arancini with Salt Cod and Olives

26/11/2023

Arancini with salt cod and olives are a tasty variant of the classic Sicilian arancino, with a filling that combines the bold flavor of salt cod with the savoriness of olives. Here’s how to prepare them.

Ingredients

  • 300 g risotto rice (such as Arborio or Carnaroli)
  • 1 liter vegetable broth
  • 1 small onion, finely chopped
  • 50 g butter
  • 100 g grated Parmesan
  • Saffron to taste
  • 200 g salt cod, already soaked and skinned and deboned
  • 50 g pitted green olives, chopped
  • 2 eggs
  • Breadcrumbs to taste
  • Flour to taste
  • Seed oil for frying
  • Salt and pepper to taste

Preparation

  1. Prepare the base risotto. Heat the broth in a saucepan. In a pot, sauté the chopped onion in the butter until translucent, then add the rice and lightly toast it. Begin adding the hot broth a little at a time, allowing the rice to absorb it before adding more. Halfway through cooking, add the saffron to color the risotto. Continue cooking until the rice is al dente. Remove from the heat, stir in the grated Parmesan, adjust salt and pepper, and let cool.

  2. While the risotto cools, cook the soaked salt cod in lightly salted water until tender. Drain and let cool. Then, using a fork, flake the fish into small “crumbs” of salt cod.

  3. In a bowl, mix the flaked salt cod with the chopped green olives. If desired, you can also add a bit of chopped parsley for a touch of freshness.

  4. Once the risotto has cooled, take a portion of rice, flatten it slightly in your hand, and place some of the salt cod and olive filling in the center. Close the rice around the filling, forming a ball or the typical oval shape of arancini.

  5. Coat each arancino first in flour, then in beaten egg, and finally in breadcrumbs, ensuring they are well covered.

  6. In a pan, heat plenty of seed oil and fry the arancini until golden and crispy.

  7. Drain the arancini on paper towels to remove excess oil and serve hot.

Fun Facts

The word “arancino” derives from the shape and color of these delicious fried treats that resemble small oranges. In some areas of Sicily, they are called “arancina” depending on the gender attributed to this delicacy. The variation with salt cod is a fusion of Sicilian tradition and that of salted fish widely used in southern Italy.