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The BEST Italian Street Food

If you didn’t get the reference at the end of the video, you gotta watch (or rewatch) @thegodfathermovie #ad

Or better yet, in honor of The Godfather Part II celebrating 50 years, get The Godfather Trilogy in 4k and watch the whole thing while enjoying these Arancini.

These Sicilian Arancini are a classic street food, and they are meant to be eaten hot. Maybe if Don Fanucci had eaten some more of these instead of oranges, then Don Corleone wouldn’t have needed to take care of him for the neighborhood.

Check the pinned comment for the recipe!

#TheGodfatherPart2 #italianfood #arancini #cooking

28 Replies to “The BEST Italian Street Food”

  1. Recipe For 10 Arancini
    For the rice:
    Olive Oil
    1 Shallot (Minced)
    1 lb Arborio Rice
    1 Pinch Saffron
    1 qt Chicken Stock
    4 Tbsp Butter
    1 Cup Parmesan (Freshly Grated)

    For the filling:
    ½ lb Ground Beef
    ¼ Onion Diced
    ½ Carrot Diced
    1 Celery Stalk Diced
    2 Cloves Garlic (Optional and Minced)
    2 Tbsp Tomato Paste
    ½ Cup Tomato Purée
    ½ Cup Frozen Peas
    Salt & Pepper to Taste

    For assembly:
    ½ Cup Shredded Mozzarella
    1 Cup Flour
    2 Cups Water
    2 Cups Breadcrumbs
    1 Qt Oil 

    -On low, heat the shallot in a splash of olive oil until translucent. Then add the rice and toast for 2 minutes.
    -Add the saffron water and chicken stock, and let simmer for 12-15 minutes.
    -Turn off the heat, and add the butter and parmesan. Mix until combined and then spread the risotto out of a sheet pan to cool completely.

    -Brown the ground beef in a bit of olive oil before adding the soffritto of onions, carrot, and celery.
    -As an option, I like adding garlic, but some Sicilians may not like that. Choose a side and never look back.
    -Add the tomato paste and cook for 2 minutes before adding the tomato puree.
    -Finish with the frozen peas, salt, and pepper to taste.

    -To build the arancini, wet your hands and scoop a full palmful of risotto into your hand. Build a small well, and place a Tbsp of the filling into it with some pieces of mozzarella cheese.
    -Place these balls in the fridge for about 30 minutes – 1 hour before moving on.
    -For the coating, combine the flour and water into a shallow bowl. Cover the rice balls in this light batter before fully coating in breadcrumbs.
    -Fry at 375F – 190C for about 2-3 minutes, or until golden brown.

  2. Love the authenticity! I'm not sure if that's just in my family but there's also a version with ragù meat, which is typically beef. You should definitely give it a try!

  3. FINALLY!! I remember I went to Sicily with my parents when I was a kid and we ate this dish. We climbed the Etna and on the way to the top there was this cute little cafe that sold these. I have never seen it before ans I thought it looked tasty, so I ordered it. It was AMAZING. Unfortunately, I forgot the name of the dish over the years and never saw it anywhere on menu’s in other parts of italy. Now I finally come across this video. Will definitely try this recipe, thanks man

  8. COME HAI POTUTO DIMENTICARE LA CEDRATA!
    Ohh Fetusooo! Ahahahahahah keep it up man!
    Love from Italy

  10. Just a PSA to check out Trigg’s amazing tiramisu Shorts recipe from last December. It is AMAZING and was a huge hit with my family and friends last Christmas. And is perfect to make all winter long. ❤

  13. Hot take… Arancini are kind of over-rated. Unless I make them myself, I usually get too much rice and not enough filling. Even when made perfectly, there are so many better Italian appetizers to choose from.

  17. Guys, if you go to sicily don't make this mistake!
    If they're round you call them ArancinE (ArancinA for singular), because in Palermo they call it by that and they get pissed off if you call them ArancinI(ArancinO for singular), because they have a serious rivalry with the city Catania, where they do it in Cone shapes
    Btw if you're not in Sicily you can call them Arancini, Just make sure we Palermitans aren't around! (Jk, we actually don't get really that offended,it's Just to Respect each city's culture)

  19. TriggTube with a suit on is possibly one of the best things I have ever seen. Please wear a suit on camera more often.

  21. I had a hunch that "Arancia" must be cognate with "Orange." Lo and behold, yep! It also partly reveals the rather fascinating journey of the orange across the globe.

    The original fruit was bred in about 2500 BC, around the area of Northeastern India/Southern China (as well as Myanmar), where it was first dubbed into one of the Dravidian languages. The specific word which was originally used, or which language named it first, isn't known to us, but it's nevertheless found in all of them, such as with Tamil "nārttaṅkāy," which means a citron nowadays. Later, it was brought to, or found by, the Indo-European, Sanskrit-language peoples, who called it "nāraṅga." The fruit then made its way to the Persians, who called it "nârang." The Persians then passed the fruit on to the Arabs, who called them "nāranj." After the Moors conquered the Iberian Peninsula in the 8th century, they brought the fruit with them, where it became known in Spanish as "Naranja." When Spaniards brought them to Italy, they became known as "Narancia," later dropping the initial "N" to become "Arancia." The Italians then brought the fruit to the south of France, where it was known in Old Occitan as "Auranja." The Occitans brought the fruit to the North of France, which then got put into Old French as "Orenge," eventually becoming "Orange" in Middle English when the fruit travelled to the English crownlands in France and across the channel to England.

    A very random piece of trivia, but pretty fascinating, I think.

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