Ingredients
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For the rice
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500gr Rice(“Roma” and “Originario” rices, mixed in equal doses)
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50ml Milk
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500ml Water
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80gr Butter
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170gr Sugar
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1 Cinnamon stick
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For the finishing touch
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100gr Flour
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180ml Water
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2 Eggs
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150gr Breadcrumbs
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For the filling
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100gr Dark chocolate drops
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250gr Ricotta
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50gr Sugar
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1 pinch Cinnamon powder
Directions
Ricotta, whether made from cow’s milk or sheep’s milk, plays a prominent role in Sicilian pastry-making tradition. When properly handled, its texture becomes creamy, soft and light, and it is delicious when paired with chocolate. These ficoccelle have a centre that is soft and creamy, with a crunchy hint of chocolate chips… it’s impossible to have just one!
Variation
Steps
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1
Done
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How to prepare the ricePut the water and milk in a pan with the butter, the vanilla stick engraved for long and sugar. When it comes to a boil add the rice and mix well |
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2
Done
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Cover and cook over low heat until the rice absorbs everything and is cooked but al dente |
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3
Done
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When cooked, stir in, pour the rice on a cold surface and spread evenly to allow rapid cooling |
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4
Done
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When the rice has cooled, it is ready to prepare the ficoccelle It is important that the rice is quite dry and cold. |
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5
Done
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The filling DirectionsPut the ricotta in a bowl and work it with a fork |
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6
Done
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Add the sugar and a pinch of cinnamon and beat it with a hand mixer |
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7
Done
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Add the chocolate chips to the ricotta mixture and stir them in well |
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8
Done
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Put the ricotta mixture in a pastry bag. This will make it easier to fill the ficoccelle |
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9
Done
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Shape the ficoccelle and put in the freezer a couple of hours before passing the ficoccelle in the batter |
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10
Done
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Shape the ficoccelleFill the base of the Arancinotto with rice and use a spoon to pack it down firmly. |
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11
Done
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Put the lid on the base and insert the plunger as far as it will go. |
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12
Done
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Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount. |
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13
Done
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Cover the top with a thin layer of rice and press it down using the other end of the plunger. |
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14
Done
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Take the cover back off of the Arancinotto and gently remove your arancino. |
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15
Done
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For the finishing touch put the ficoccelle in the batter and in the bread crumbs as follows:In a bowl, place the flour |
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16
Done
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Add the egg and water and beat well with whips |
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17
Done
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When the batter is smooth and dense, pass the ficoccelle |
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18
Done
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Immediately after having passed them in the batter, pass the ficoccelle in bread crumbs |
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19
Done
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Frying DirectionsFry in plenty of oil until golden brown, to ensure your ficoccelle fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil. |
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20
Done
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Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer. |
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21
Done
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If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready. |
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22
Done
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Immerse the ficoccelle gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low. |
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23
Done
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When they are done, place the ficoccelle on absorbent paper, then serve. |
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24
Done
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Serve the ficoccelle with sauce on the side. |
