Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Arancini con pescespada, pistacchio e scorza di bergamotto (senza lattosio e senza glutine)

Arancini with Swordfish, Pistachio, and Bergamot Zest (Lactose-Free and Gluten-Free)

Name: Arancini with Swordfish, Pistachio, and Bergamot Zest (Lactose-Free and Gluten-Free)
Total time: 14400 s
Yield: 10 pieces
Ingredients: 3 cups rice ideal for arancini (about 500 grams); 5 cups water (about 1.2 liters); 2 packets saffron (or 0.2 grams saffron threads); Salt, to taste; 6 tablespoons lactose-free butter (about 80 grams, or stick margarine); 9 –10 oz swordfish, diced (about 250–300 grams); as needed Extra virgin olive oil,; 1 garlic clove; 1 teaspoon cornstarch; 1/4 cup lactose-free milk (about 1/2 small glass); Salt and pepper, to taste; Zest of 1/2 bergamot (or lemon), grated; as needed Lactose-free cream cheese,; 1 egg; as needed Water,; as needed All-purpose flour,; as needed Sunflower oil, preferably high oleic,

Elodia @kitchens_drops_elo

Reggio Calabria

This is the third and final lesson of Cookpad's video school dedicated to street food. The stars are Sicilian arancini, which in my version meet Calabria in a blend of ingredients and flavors for an irresistible result! The king of the Strait, swordfish, is wrapped in the crunchy touch of chopped pistachios and enhanced by the unmistakable aroma of bergamot zest!

Elodia @kitchens_drops_elo

Saved

Ingredients

About 4 hours

10 pieces

3 cupsrice ideal for arancini (about 500 grams)
5 cupswater (about 1.2 liters)
2 packetssaffron (or 0.2 grams saffron threads)
Salt, to taste
6 tablespoonslactose-free butter (about 80 grams, or stick margarine)
For the filling:
9–10 oz swordfish, diced (about 250–300 grams)
as neededExtra virgin olive oil,
1garlic clove
1 teaspooncornstarch
1/4 cuplactose-free milk (about 1/2 small glass)
Salt and pepper, to taste
Zest of 1/2 bergamot (or lemon), grated
as neededLactose-free cream cheese,
For the batter:
1egg
as neededWater,
as neededAll-purpose flour,
For frying:
as neededSunflower oil, preferably high oleic,

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Steps

About 4 hours

1

Cook the rice in salted water (5 cups/1.2 liters, which will be fully absorbed during cooking to give the right texture), adding the saffron as well.
2

When the rice is done and the water is absorbed, add the butter in pieces. Mix well, then spread the rice out on a large baking sheet or tray to cool completely, covering with plastic wrap.
3

To make the filling, cut the swordfish into cubes and sauté in a pan with a drizzle of olive oil and the garlic clove.
4

In a small bowl, dissolve the cornstarch in the milk with a pinch of salt and pepper. When the swordfish is browned, lower the heat, remove the garlic, and add the chopped pistachios.
5

Next, add the milk and cornstarch mixture and stir a couple of times until it thickens. Turn off the heat, add a generous grating of bergamot (or lemon) zest, mix, and let cool.
6

Once the rice is cool, prepare the batter by mixing the egg, flour, and water. Add the water gradually. The batter should be fairly runny.
7

Set up your workspace with the rice, the swordfish filling in a bowl, the cream cheese and a teaspoon, the batter, the breadcrumbs, and a tray for the finished arancini.
8

To form the arancini, take about 2 tablespoons of rice and flatten it in your palm, making a small well. Fill with a spoonful of swordfish and a teaspoon of cream cheese, cover with more rice, and shape into a ball or cone, as you prefer.
9

Hold the arancini in one hand, spoon some batter over it, and gently roll it between your hands to coat evenly. Roll it well in breadcrumbs and place on the tray. Repeat until all ingredients are used.
10

In a deep pot, pour enough oil to fully submerge the arancini. Heat the oil to about 350°F (180°C) and fry the arancini until golden brown.
11

Remove with a slotted spoon, place on a tray lined with paper towels, and serve hot.