This Sicilian Street Food Is 1000 Years Old - Arancini

Inspired by my recent trip to Sicily, I decided to come home and make three versions of this incredible street food.

You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.

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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

[Astronometric]

You are probably the best non-Italian chef on youtube when it comes to traditional Italian recipes. Bravo.

[jerman]

I absolutely LOVE that you all leave Andy's little stumbles in the videos. The singed tea towel, the pan almost falling, the verbal trips, they are all AWESOME. It makes it seem like you're just hanging out with us. And it makes me feel less silly for the mistakes and mess I make trying to replicate some of these recipes, or just cooking in general. Thanks for making casual, human content!!

[LH]

Never rooted for someone as much as Andy. So pleased you’re smashing it and love your videos.

[gentlemanmau]

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!

[frafrafrafrafra]

Andy, you're truly the best chef on youtube, your faithfulness and respect for all the different cuisines is admirable. Love from Italy🇮🇹

[caste]

Italy truly loves you, from North to South. You're the most authentic chef here on YouTube, always paying respect to other's countries cuisine. Well done!

(Yeah, I'm from Northern Italy, but who's the fool who doesn't loves arancini, come on!)

[kazwilson]

"Unless your Nonna tells you to, " Andy understands the hierarchy of the kitchen.

[michaelsan]

My father is Sicilian and he often does Arancine and they are delicious.
My favourite food other than pizza.
Lovely one Chef !

[TelminhaTeka]

I am truly surprised because of the format of this food that remind me one of brazilian type that we call "coxinha"

[returnMarcco]

Hey mate. I left school at 16 and chose commercial cookery on a whim as my grandfather was a chef. I didn't like it but plodded along for years, being mediocre at best. I left the industry at 26 to pursue an interim job, then finally started pursuing what I always wanted to in tech. I truly believe if I had the same mindset I had now back in the commercial cookery days, particularly in relation to learning, I would have learnt the mother and derivative sauces, and listened to advice to work in reputable places. In saying that, I enjoy cooking and food in general now more than I ever did in my days of cooking professionally. From Australia, keep it up.

[antoniovaccaro]

I am quite sentimental about arancini.

My father was a Sicilian migrant worker in Germany where I grew up. When I was little, each summer we traveled to Sicily. More ofter than not it was an exhausting trip of 2 days, either by car or by train, which involved taking the ferry from Villa San Giovanni (Calabria) to Messina (Sicily).

On that ferry they always sold fresh Arancini.

My father never skipped the opportunity to buy one for each of us and to enjoy the first taste of being nearly at home. We shared this experience with many others who also were visiting family in Sicily for the summer. Frankly, my father was always a bit anxious to be early enough in the line before the vendor sold out the anrancini.

After that it took us another three hour before arriving at our Nonna's house in Palermo...

[TatianaRacheva]

Making any sort of a filled anything is always so much work. It really lends itself for doing it together with multiple people. One person preps the wrap, the other one fills.

[cristianlaspina]

Ciao Andy! I'm from Catania and I follow your videos from a while. Glad you made a traditional Sicilian recipe, those arancini came out really nice :)

[rosagreco]

Hi Andy you become a real Italian. You always cook dishes, fresh like back home of our Mothers and Nonnis authentic. You become an Italian master. Congratulations. Everyone learns so much from you, step by step, your spotlessness is shown. Bravo. Love from Melbourne Australia ❤

[menma]

I'm Italian and my parents came from Sicily. Arancini is one of my absolute favorite dish and i love when my mom makes them.

[bigbugger]

As an Italian that made it a point to always get Arancini when visiting my grandparents in Catania, specially when made by my nonna, I must say you earned my eternal respect with this video. Not only did you keep as close as you could to the proper traditional recipe, but you also went to Sicily for reference. Keep up the good work!

[dadonix]

Hey, sicilian here (Catania)

The reason they’re shaped like that is to differentiate the flavours

Traditionally the conical ones are the ragù ones

Have a nice day!

[tessiepinkman]

I'm definitely gonna try making the eggplant ones. Eggplant, basil, tomatoes and rice are some of my absolute favourite things, and saffron is pure love. Plus, ricotta and parmesan are among the best things in the world; so I can't see any way where deep-frying all of those ingredients into a ball of happiness wouldn't make me fall deeply in love with a dish. Thank you for the tip, Chef!

[DidYaServe]

Arancini is probably the greatest snack in the world. The spinach and mozzarella ones are the best.

[mahbubhussain]

I love the respect Andy shows to each country's cuisine. Easily my favourite chef on youtube.