It’s easy to say arancina. At I Banchi, it goes something like this: cook the risotto in water and saffron, then add the Ragusano dop cheese. The mixed meat ragù filling is composed of 50% black Nebrodi pig and veal, from purveyor Giuseppe Grasso. Even more importantly, aside from choosing the best quality meat, is to never use tomato concentrate. Opt instead for fresh tomato extract from the countryside, where the tomatos are dried in the sun. We suggest using the one from the small producer that provides for both I Banchi and Ciccio Sultano’s Restaurant.
Once you form the arancine, pass them in a batter of Russello durum wheat flour, then fry them. The arancine, a signature of I Banchi, weigh around 220 grams.
photo by Marco Zanella