Santa Lucia is near – get ready! | Video | The Sicilian Wanderer
We are really happy to feature in Sicilian Food Culture another small extract of the latest video published by our friend Dario Cascio, aka The Sicilian Wanderer.
Dario, like us, has an overwhelming love for our Sicily, that he was forced, like so many young people (and like us at SicilianFoodCulture), to leave. If you’ve missed his previous entries on Sicilian Food Culture, you can find his “How to make a glute free Sfincione” video here and an interesting overview about “La festa dei Morti” here!
The Sicilian Wanderer: Santa Lucia is near – Get ready!
Every year, on Dec 13th (St. Lucy’s Day), the air in Palermo smells of deep fried arancine. Literally.Arancine are one of the typical delicacies consumed on St. Lucy’s Day, together with Cuccia, Panelle, Crocchè and the Gattò (from the French word Gateau).I am posting this video well in advance, so you’re 100% ready to go on Dec 13th. Send in your pics!For other Sicilian recipes, check out my Facebook Series or dive into Sicilian Food Culture’s website!Don’t forget to like and share this recipe!
The Sicilian Wanderer: Santa Lucia is near – Get ready!Ingredients (14 arancine):
Rice
700gr of Arborio Rice
1 sachet of saffron
Salt (to your taste)
Butter (I have used Koko’s vegan butter)
Parmesan (I have used Violife’s Just Like Parmesan)
Flour and Breadbrumbs – I have used Schär ‘s gluten-free breadcrumbs.
For the batter:
300ml of Water
200ml of gluten-free flour (I have used Aldi IrelandThe Pantry flour)
Fillings:
The traditional arancine are “Al burro” (ham and mozzarella) or “Alla carne” (mince meat).
For us non meaters, here’s a way around this:
-Mushroom ragù
-The Meatless Farm’s soy mince for a more typical ragù
-Violife’s grated mozzarella
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