Inspired by my recent trip to Sicily, I decided to come home and make three versions of this incredible street food.
My first product drop is here! Shop the Andy Cooks Essential Collection – https://bit.ly/AndyCooksEssentials
RECIPES:
Arancini Ragu e Piselli – https://www.andy-cooks.com/blogs/recipes/arancini-ragu-e-piselli
Arancini alla Norma – https://www.andy-cooks.com/blogs/recipes/arancini-alla-norma
Arancini Pistachio – https://www.andy-cooks.com/blogs/recipes/arancini-pistachio
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Timestamps:
00:00 Intro
01:10 Rice
03:55 Products
05:04 Ragu
08:32 Arancini alla norma
11:13 Pistachio and Mortadella
11:39 Assembly
15:22 Crumbing
16:49 Frying
18:04 Outro
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins
39 Comments
Never knew about the flour and water, no egg.
Australian Sicilian here, Etna Region. Great video, great info, including the shape. Safron is an absolute MUST, just so damn expensive.
I'm Working my way to make these a staple with family and friends.
I use 2 parts fine breadcrumbs, 2 parts Panko 1 part Polenta (Semolina) for an EXTRA crispy crust. Also experimenting with different insides.
I bought the press Moulds on ebay, dirt cheap, big and small round ones. Works a treat.
Looks delish!!😋😋😋
So there is American Test Kitchen on meatballs where they use gelatine to replace the additional collagen that the veal would supply.. I assume it would work tge same in a ragu
Looks like onigiri and puto putohan of my lola minus the frying. ❤
The good vibes.
Hey Andy, love the vids!
Just to let you know, the price of the classic bundle plus the protein press (£94 + £41 + £20 = £155) is cheaper than the essential bundle (£131 + £38 = £169) when factoring delivery to UK. Don’t think this would’ve been intentional unless I’m missing something.
Why would you ruin a great looking ragú with something as vile as peas?
Love your recipes, just a bit confused, Sicily has no tomatoes 1000 years ago. 🤔
🙂😋😎❤
So how the hell you wash that cutting board? You take it out to the driveway and give it the car wash treatment?
What happened to your induction cooked top?
I am soooo keen for the protein press!!! You're the best!
I always thought arancini was made from left over cooked risotto?
Shows what I know. No wonder mine have never turned out that great.
This comes from old school Italian left overs! … all countries have a version… not sure I’m right but that’s my idea
❤❤❤i love all your cooking gadget also love the color of the bag❤❤❤
OMG I've been looking for an apron with a pocket so i have somewhere to put my phone.
Where's the money shot for the other two?
MERCH! Argh!!! Done ❤
Arancini 🤤🤤🤤 ❤❤
that sound when tipping it out, golden!
The swag looks great!
Australians consider themselves westerners?
"The tighter you can get it the better"
eyyyyyyyyyyyy bruv
"Ain't no Nona doing [x]" bold words
like the physics in your methods = lines –increase surface area !!😊
I don't get why people like eggplant so much.
Look at the amount of oil that first batch absorbed. They ALWAYS just end up like little greasy, tasteless mush. Doesn't matter if you grill 'em, fry 'em, saute 'em… whatever.
By far the most overrated vegetable in the world, in my opinion.
Amazing! Looks exciting and enticing. (I might reduce the size a bit) Thanks so much ~a cook alonger in 🇨🇦
Brown Shirley Brown Anthony Harris Kenneth
Here in Brazil we have a variant of Arancini which is a street snack called Coxinha (pronounced: Co shee nya). The dough is made from mashed potatoes, chicken broth and flour. The traditional filling is shredded chicken well seasoned with herbs, tomato and black pepper, and the version with the addition of cream cheese to the shredded chicken. We have other variants such as meat croquette and ham and cheese risoles, all using the same potato dough as well as coxinha. Delicious! If you have a Brazilian restaurant or bakery in your city, check if you can find these delicious delicacies to try. Your content is great! Thanks for the entertainment!
"Unless your Nonna tells you to," Andy understands the hierarchy of the kitchen.
Ahd Italian immigrants in São Paulo in the XX century, Brazil, created the coxinha, the Brazilian son of arancini!
Salivating here Andy delizioso
For the grammar/language nerds: Is a single arancini called an arancinus?
Recycle your oil as biodiesel. Waste oil from Macca’s would have your exhaust smelling like their chips/fries.
Great job Andy!
Just a little advice from a Sicilian grandma: the “pastella” should be made with whole milk and flour not water and it should be way thicker more like a crepe batter or runny pancake batter and the ratio filling to rice should be 50/50
Everything else was spot on!
Fun fact: in Sicily you can find Mortadella made from donkey instead of pig and it’s delicious too
Such a pig fan from Papua New Guinea 🇵🇬..do some of our traditional dishes.😊
Andy please try chicken 65 or gobi Manchurian. These are very popular dishes that can be street as well fine dining from India. Gobi Manchurian can made as an appetizer or gravy dish. Both are amazing dishes.
"the only type of mushy peas i like are on my fish and chips bru" 😂 i need to go to new zealand
It would be interesting at looking at the phenomenon of “takeaway” food. The casing of the original meat pies- like many ‘boxes” for things, these were called a coffin- was not meant to be eaten. It was to keep the flies and dirt off the filling and provide something for it to be carried about. The poor couldn’t afford such waste, so pastry of this type had a bit of taste added to it.
couldn't be happier to see you killing it andy! been watching for a while now and every video is just better and better. great job!