Arancini with Sicilian Caponata

Arancini with Sicilian caponata are a one-dish meal that blends the tradition of the famous arancini—breaded and fried rice balls typically filled with ragù or butter—with the intense flavors of caponata, a sweet-and-sour vegetable side dish.

Ingredients

Ingredients for the arancini:

• 300 g risotto rice (such as Arborio or Carnaroli)
• 800 ml vegetable or meat stock
• 2 sachets of saffron or a pinch of turmeric for color
• 100 g cooked peas
• 100 g caciocavallo or other melting cheese, cut into cubes
• 2 eggs
• Breadcrumbs as needed
• Salt as needed
• Oil for frying

For the Sicilian caponata:

• 1 large eggplant, cut into cubes
• 2 celery stalks, chopped
• 1 onion, chopped
• 4 ripe tomatoes, cut into pieces
• 1 tablespoon salt-packed capers, rinsed
• A handful of green olives, pitted and chopped
• 2 tablespoons pine nuts
• 1 tablespoon sugar
• 3 tablespoons red wine vinegar
• Extra-virgin olive oil as needed
• Salt and pepper as needed
• Basil leaves for garnish

Preparation of the arancini:

1. Start by preparing the rice. Bring the stock to a boil and cook the rice, adding salt and saffron. The rice should remain al dente. Once cooked, let it cool.

2. Take some cooled rice and make a cavity in the center. Fill it with a few peas, a cube of cheese, then close the arancino, shaping it into a small ball or, for a more traditional touch, a cone.

3. Dip each arancino first in the beaten egg and then in the breadcrumbs to coat.

4. Fry in plenty of hot oil until golden. Drain on paper towels to remove excess oil.

Preparation of the caponata:

1. Fry the eggplant in olive oil until golden, then drain and set aside on paper towels to absorb excess oil.

2. In a large skillet, sauté the onion and celery until softened. Add the tomatoes, capers, and olives and cook for about 10 minutes.

3. Add the fried eggplant, pine nuts, sugar, and vinegar. Adjust salt and pepper and cook for another 15 minutes, stirring occasionally.

4. Let the caponata cool to room temperature and garnish with fresh basil leaves before serving.

Serve the arancini hot with the caponata cold or at room temperature on the side as an accompaniment. The combination of the savory crunch of the arancino and the sweet-and-sour caponata creates a perfect balance of flavors.

Trivia

Arancini, whose name derives from their shape and color resembling small oranges, are a dish widespread throughout Sicily but with different variants depending on the area. Caponata, on the other hand, is an example of how Sicilian cuisine manages to transform simple ingredients into a flavorful and much-loved dish.