Arancini with Speck and Provola

Arancini with speck and provola are a delicious variation of the traditional Sicilian dish, enriched by the intense flavor of smoked speck and the stringy taste of provola. Here is the recipe:

Ingredients

• 300 g risotto rice (Carnaroli or Arborio)
• 1 liter vegetable broth
• 100 g speck, cubed
• 150 g smoked provola, cubed
• 2 eggs
• 100 g flour
• 200 g breadcrumbs
• Seed oil for frying
• 1 small onion, finely chopped
• 50 g butter
• 50 g grated Parmesan
• Nutmeg (optional)
• Salt and pepper

Preparation

1. In a large pan, sauté the chopped onion with the butter until it becomes translucent.
2. Add the rice and toast it for a few minutes until it turns glossy.
3. Gradually pour in the hot vegetable broth, cooking the rice as for a normal risotto; season with salt and pepper to taste.
4. Meanwhile, in another pan, lightly brown the speck cubes without adding extra fat.
5. When the rice is al dente, turn off the heat and stir in the Parmesan and nutmeg if desired, then let the risotto cool.
6. Mix the rice with the browned speck.
7. Take a portion of rice, flatten it on your hand, place a few cubes of smoked provola in the center, then close to form a ball or cone.
8. Coat each arancino first in flour, then in the lightly beaten egg, and finally in breadcrumbs, ensuring it is well covered.
9. Fry the arancini in plenty of hot oil (175 °C) until golden, then drain on paper towels to remove excess oil.
10. Serve hot.

Fun Facts

Arancini are one of the symbols of Sicilian cuisine and every city on the island has its own version, which can vary in ingredients and shape. The name comes from their shape and color resembling an orange (in Sicilian “arancina”), although in some areas like Catania they are called “arancino” and often have a conical shape. With speck and provola, we are creating a culinary bridge between Sicily and Northern Italy, fused into a crispy and tasty bite.