Arancini | Basics with Babish

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Опубликовано:

29 авг 2024

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Комментарии : 635

@peterdumpel5729 Год назад

It's great he finally decided to make the o.g. italian jelly filled doughnuts

@SeraphimCramer Год назад

Frankly, arancini are probably closer to donuts than onigiri since at least arancini are fried.

@AceJackal253 Год назад

What a callback

@Davey647Returns Год назад

These donuts are great! Jelly filled are my favorite! Nothing beats a jelly filled donut!

@alexepul Год назад

I get that reference!

@AndrewAce. Год назад

HAHAHAHAHA!

@vaishnavikasturirangan8914 Год назад

as someone from South India, seeing rice being breaded and deep fried is terrifying and yet something I want to try maybe

@hellfish2309 Год назад

The rice is different texture than most recipes from India

@pacificcoastpiper3949 Год назад

Mochi is fun too. They pound it into a taffy like dough

@DrunkGeko Год назад

While i'm italian i'm not Sicilian so don't quote me on that as we don't make this recipe where i'm from but... Arancini as far as i know are mostly just a recipe you make to use leftover rice

@waffles4322 Год назад

As an American I can promise you, everything tastes better when it's deep fried ❤

@KentGoSuzuki Год назад

@@tynj4173 bruh, you’re from NJ and never had arancini balls?

@Nypotet Год назад

Sicilian here. I gotta say that this recipe is more legit than many of other ones portrayed by Italian cooking channels, you did your homework thoroughly. The only nitpicks I have are the lack of saffron and/or sauce in the rice to make it more colorful and flavourful, and the batter, which usually is a thick mix of water, flour, and (in a low ratio) eggs. Great content as always!

@tizianomiserendino9742 Год назад

I would also argue that the cone shaped ones usually are called arancini and feature mozzarella on the inside, while the round ones are called arancine, and depending whether you go to the North or South of Sicily, you are gonna find mainly one or another

@nicolocapobianco3845 Год назад

The recipe and tecniques look nice but I think he got the ragù wrong, also no peas (though maybe peas are used only in Catania)

@Nypotet Год назад

@@nicolocapobianco3845 he added the peas afterwards (I doubt they were fully cooked by just frying tho). The peas are used here in palermo too

@fieramiraculorum2753 Год назад

Also for the ragù it's better to use tomato extract/tomato paste, too watery otherwise for a filling

@RotheAlien Год назад

@@nicolocapobianco3845 MANCAVANO I PISELLI sono così triste

@tlah123 Год назад

My family has always made arancini's lesser-known cousin - suppli - which is risotto cooked like regular rice, mixed with a handful of Parm and Romano, and a fairly sweet homemade Sunday gravy, then stuffed with a small block of fresh mozzarella that gets gooey and stringy as it fries (the "surprise" to the "suppli!")

@djgulia3656 Год назад

This is what my family makes, but we use regular Carolina rice not risotto, and a meat sauce, beef not pork and skip the peas. I don’t like meat in my rice balls so I get extra mozzarella.

@shadow_entity9191 Год назад

Suppli sounds like a Swiss guy saying "soup" in German.

@alessandromassimo5717 Год назад

@@djgulia3656 supplì are from rome and the original one is with tomato sauce and chicken giblet.

@max_meliani Год назад

So these ones are the offspring of arancini and croquetas?

@sharenec6347 Год назад

Ooh this is what my family makes just when we have left over risotto. So we make the risotto normally with a little extra to make this! Thank you for the name

@chrishack6690 Год назад

Hi Babish, I most likely speak for many people that view this channel but I am truly grateful for all of the knowledge and inspiration your have given. I have gone from no knowledge of cooking, making basically scrambled eggs, and chicken and rice in college, to making almost all of my meals from scratch 5 years later. The amount of joy from cooking I have brought to myself and others is insurmountable. I am truly grateful for the knowledge you have been able to pass. This blessing of knowledge will most definitely have an impact on generations to come. Please, please never stop.

@andrearigano4594 Год назад

I'm from Catania (Sicily) the version alla Norma is a specialty of my city, based on pasta alla Norma. All in all you did it well, maybe a tip to avoid having so much bland rice, better mix some of the sauce with the rice in addition to the filling, so every bite will somehow have that flavor.

@scottmyers6441 Год назад

I've had Arancini only once and it's tied to 2 memories. One is it was delicious and two getting lost on Sicily driving back from Agrigento right after eating it.

@TripleMMusic2014 Год назад

Vince AND Kendrick! This man really does have impeccable taste.

@junkers38 Год назад

You made Arancini as part of the Risotto basics episode years ago, and I still use that guide to make my risotto

@NadiaSeesIt Год назад

It's okay for him to make dedicated videos for things and you can use what you prefer. Your comment isn't really necessary

@kaelynsung8227 Год назад

@@NadiaSeesIt I don’t think their comment was meant to be critical

@_waymin Год назад

@@NadiaSeesIt mad for what

@RoseRedRoseWhite Год назад

@@NadiaSeesIt irony...

@junkers38 Год назад

@@kaelynsung8227 it wasn’t

@thedripdrop9826 Год назад

One of my favorite dishes! Worked with a chef that made osso buco arancini. They were amazing!

@CheeseWithMold Год назад

Tried making these with leftover risotto a couple days ago. Definitely a bit tough to get the size and frying time right to make sure the inside is hot when you go to eat it.

@PhonesHQ Год назад

Once you get that nice golden brown color on the outside, you can bring the interior to temp in an oven. That's always how I've done it.

@marcpeterson1092 Год назад

I make mine smaller and with just cheese inside.

@lemonzest8650 Год назад

@@marcpeterson1092 That just sounds like cheese balls

@reallysprin Год назад

@@PhonesHQ Mind Blown

@D71219ONE Год назад

This is like the forbidden onigiri. 🍙

@troger6895 Год назад

That's exactly what I thought! Italian onigiri

@bobbobson2291 Год назад

Forbidden jelly filled doughnut

@stefanozappella6284 Год назад

(Im italian) "And if my grandma had wheels she would have been a bike"

@gyrozeppeli7813 Год назад

Blursed onigiri

@alexbrewer4570 Год назад

Italian onigiri made from a Scotsman's description.

@KidKryptid Год назад

So something that I make every Christmas for family is rice pudding arancini. It's so tasty and highly suggest everyone try!

@dimmingstar Год назад

ooh like a dessert arancini, that's genius! :O

@Morrigan206 Год назад

They look beautiful and delicious! Just one thing though: in Italy, the rice used for the Arancini is almost always flavoured with saffron! Also, there are many variations for the stuffing, and the most popular one (and my personal favourite) is with ham and cheese

@DForDelecTable Год назад

These look awesome! Loved the cubecini 😄 I've been looking for more recipes that use aubergine, thank you! 😋

@Greenscyth22 Год назад

I use to get this a lot at a local family owned place I worked across the street from. You always had to call ahead so they had time to make it, and it always hit the spot.

@sonofpears4691 Год назад

Great video, I’ve loved arancini ever since my trip to Italy a few years ago

@MitridatedCarbon Год назад

Finally, I love ARANCINE with butter, Ragu, spinach, I can't get enough of ARANCINE. Great video BTW.

@SCP_Void_7274 Год назад

Mi dispiace... Potresti ripetere quel che hai detto? Sicuramente volevi dire ARANCINI. Sai... come ARANCINO...

@justhemald8486 Год назад

@@SCP_Void_7274 Esplodi nerd😂

@SCP_Void_7274 Год назад

@@justhemald8486 Vabbe

@mauroktd Год назад

I was waiting for the inevitable sicilian feud over Arancino/a

@justhemald8486 Год назад

@@mauroktd fr

@octane2001 Год назад

Arancini is probably my favorite. My step-grandfather is Sicilian and was a chef. The basic ragu was how he made his (though his arancini were always round, not the cone shape). One thing he did was add a cube of cheese into the rice. It wasn't mixed in or distributed through the rice, but it was nice to find that chunk of cheese (I think it was parm) in the rice.

@arynphillips5888 Год назад

He didn't....eat it. I'm so used to him trying the food and telling us how it tastes.

@niel89 Год назад

I'm so wildly disappointed too. I wanted to at least know how the flavors or textures turned out. He burns himself then transitions to an ad and it just end. There's no payoff.

@Cobalt360Degrees Год назад

The cone-like ones look almost like Brazilian coxinha!! I would LOVE to see you guys do a coxinha episode one day. Not enought Americans know about them but they seem right up y'all's alley!

@introvelo Год назад

Hi from Italy! Fun fact: "alla Norma" is probably connected to the opera play "La Norma" by Vincenzo Bellini who was born in Catania. One of the first time Nino Martoglio (a opera and theater director who also lived in Catania) ate pasta alla Norma (at the time was only pasta with eggplants, no specific name), the sauce was so spot on that he had exclaimed "It's a Norma!" like the famous opera play. From that point, the pasta condiment was call "alla Norma".

@Bynokie Год назад

I love Arancini. I worked in a restaurant that made them fresh everyday for an appetizer. We used a more puck shaped design which made it easier to store in layers for the day and made the filling easier to bring to temp. To this day, still my favorite way to enjoy Risotto.

@nosrah9660 Год назад

Brings back memories of working in a kitchen

@basicchannel3234 Год назад

I'd love to see you make a banquet of food for early Thanksgiving! Like the Other Mother's Dinner from Coraline or Royal Dinner from Shrek 2

@Pinup-witch Год назад

Any of the other mother's food would be cool to see.

@black_rabbit_0f_inle805 Год назад

You'd have to end it with buttons.

@davidheidler9661 Год назад

Babish a kendrick fan? Dudes got amazing music taste

@BernardTicToc Год назад

I attempted making these a couple years ago and it left me balled in the fetal position on my kitchen flour after I failed miserably. Perhaps this is a sign to try again

@nadiasullivan1087 Год назад

I'm so so SO happy there's a non tomato-based recipe! As someone who would easily say spaghetti is their favorite meal, developing a tomato allergy a few years ago has still been a massive adjustment. I was worried at the first two recipes, but when you introduced the béchamel sauce I was so excited! And happy that I can actually make and enjoy these.

@skore9975 Год назад

I love arancini. My family's recipe for Christmas uses low moisture mozz, ricotta, fresh parsley, oregano, and thyme, Calabrian chili, and the most crucial ingredient: 'nduja. Fantastic filling.

@GussyMate Год назад

Wow, yesterday I sat in Bergamo and bought an Arancini for the first time. It was beautiful. Now I'm at home in the UK and about to make one. Thanks Babish.

@ConfuseTheMasses Год назад

A little tip for anyone who wants to make these. Sometimes when my family makes them with ham and mozzarella (no bechamel, we aren't fancy) we simply mix them into the cooked risotto instead of putting them in the center. It's faster, easier to get consistent melting, and tastes exactly the same.

@TheRealMinotaur667 Год назад

Bechamel isn't fancy, friend. It's nasty though. Most things that use it, can be better with something else haha

@William_Bryant Год назад

As someone from the South, seeing rice being rolled into a ball and fried makes me crave hushpuppies.

@MrPhilsterable Год назад

Arancini is that appetizer I order whenever I see it. So wonderful.

@tralph283 Год назад

This is my favorite comfort food of all time ! My nonna and my mom use to make these all the time for me when I was young. I've had them with all kinds of different fillings. My favorite is Al Burro topped with marinara and parmigiano reggiano . No matter the filling every bite for me is filled with nostalgia and memories of simpler times.

@0b3rz0nK Год назад

I love to have you back. And this comes in time, because my failures to make „solid“ arrancinis have bugged me a lot, made me even question my absolutely universally celebrated Risotto that I used as leftovers. Funny I also failed to „schnitzel“ them correctly, despite being german I just rolled them in breadcrumbs.

@beda1750 Год назад

I've never been THIS early to see a Babish video, awesome!

@michaelinterbartolo3 Год назад

The best arancini is on the boat from Messina to Sicily. I make the meat, peas, cheese version from time to time for my kids. For best size and portion control I use a large silicone mold for those hot cocoa bombs that have been popular the past few holidays

@Megmeg123 Год назад

My Sicilian roots are so proud right now haha. Arancini is my fave! Eggplant is a bit strange in my experience…usually we just do rice, a simple ragu (some meat and sauce) and cheese! And maybe some peas lol. And then we use a specific cone-shaped arancini mold.

@alexiatrani786 Год назад

My Sicilian roots are a bit sad rn that he's using a béchamel which is the most un-southern italian thing he could do

@Megmeg123 Год назад

Okay yes that too 😂 I was like…bechamel? What now?! 😆

@christoskazoulis6558 Год назад

You should have tried them to describe the taste

@scottboyle4596 Год назад

When I lived in Sicily outside Catania, the best food in the area was at petrol stations. Arancini and panini shops. Just amazing

@thomasdelege2382 Год назад

I went to Sicily for two weeks in september. I stuffed my face with arancini every day. This stuff is to die for.

@DinoRomano Год назад

Not 100% correct...but MUCH MORE correct than any other replica recipe I've seen in the U.S.A. ! ! Superb.

@jokerproduction Год назад

I love rice balls so much. If you put hard boiled eggs in them you're a monster.

@billywillaims293 Год назад

I'm something of a monster myself.

@TheRealMinotaur667 Год назад

Your face is a monster. I'll put hard-boiled eggs in anything I like thanks. Nay, I'll put them into MORE things just because of you. Food is very much like music. Everyone's tastes are different, but just because some people like something that you don't, doesn't make it an affront to your standards. Nor does it work the other way around. Put simply: If you don't like something, that's okay. But don't force your standards onto others and expect peace. 😉

@kiwano1 Год назад

Love the sacrifice for the art at the end. Your finger burns were worth the beautiful cheese strings.

@SheyD78 Год назад

Those are so much larger than the arancini I've seen at local eateries, but then I've only ever had them as entrees. I like the sound of the al buro though, can't go wrong with ham and cheese.

@asdrubalvect6328 Год назад

"Since I'm already deviating with my Cubecini...might as well go Panko, amirite?" Ghaccio: *Enraged screaming*

@rachelherrera1094 Год назад

Im living in Sicily, Italy right now. One of my favorite treats is the spinach arincini. These look amazing!

@glich86 Год назад

One of my few childhood nostalgia memories is visting my dads childhood italian bakery hed frequent to get meatball sandwiches and rice balls! Love arancini so much

@mustyfart4779 Год назад

Would love to see a basics episode with Vánočka! A traditional Czech sweet bread that gets baked for Christmas !! :)

@jacobe4538 Год назад

Your voice just makes your cooking so much better! Keep it up Babish!

@diiimbro Год назад

You really did research a lot, thank you from Sicily ❤

@majintab7710 Год назад

Very important, the milk for the Beschamel needs to be at least at room temperature, if not warm

@Leopardfoot01 Год назад

I’ve never been here early enough to see like 10 ppl in the comments section wow. Anyways thank you for showing us more unique recipes Andrew!

@lomanic8573 Год назад

Counting this as an unofficial Binging episode for The White Lotus S2

@marcoforza8077 Год назад

It’s arancine

@llkk2810 Год назад

Non portiamo questa guerra anche all'estero

@tripleverbosity Год назад

My favorite Arancini I’ve had was in Naples. Instead of rice they used bucatini and was mixed with a bechamel, peas, and ham. Amazing.

@rossellacarson424 Год назад

That's what we call 'frittatina di pasta', which translate with pasta omelette. it's basically what we do with leftovers.

@moisesremusmajan6225 Год назад

6:24 that what you get when you hold on a hot rice for far too long.

@uarthchylde Год назад

6:24 most relatable part of the video to me.

@huds0niangaming508 Год назад

That looks amazing

@msmorgendorffer Год назад

Delighted to see this series back!

@BlowUpTheOutsideWorld Год назад

I'VE BEEN CRAVING THOSE ALL WEEK

@yami-kay9099 Год назад

Love the way he showed his personality here. Great video

@ashakydd1 Год назад

This is definitely one of those recipes that I'd just rather go out and pay someone to make instead of cooking myself.

@anelivb Год назад

Arancini was one of the first things an Italian friend of mine taught me to make. Super excited to see this video!

@duckduckgoose3496 Год назад

This reminds me of boudin. Meat and rice rolled into balled and then fried. In boudin though the meat veggies and rice are balled up together and then dipped in flour and fried. I think it's a cajun thing? I've seen something similar in the latin/carribean island areas though. It's amazing how food is the same thing but slightly different regionally.

@Timmah200 Год назад

It feels like a long time since the last basics? Glad it's back.

@narendramodiboss Год назад

Hey, this is so fun! I loved this Arancini recipe, it's my favorite Italian dish!

@DianeH2038 Год назад

my favorite is arancini al telefono (with mozzarella in the middle, so it pulls apart into strings) with a side of arrabiata sauce for dipping. nom.

@mdumagutla4292 Год назад

The soundtrack in the background is what always gets me.

@Cunnysmythe Год назад

I could have sworn I take up an old video on arancini before Thanks for the al burro recipe, was looking for a very high calorie filling for my dad

@9liveslisa Год назад

Those look fabulous! They remind me of piroshki kind of!

@fireborn Год назад

My Italian mother-in-law threw my phone because of the cube. Thank you Babish! I got a new phone that I didn’t have to pay for!

@adrianmorris1068 Год назад

I might give these a try.

@marcpeterson1092 Год назад

I notice they didn't join the clean plate club.

@journeyoflife9159 Год назад

It's like icli kofte with normal rice. I would suggest using broken rice since it would be easier to shape

@30Huckleberry Год назад

First thing I had in Rome. Ask the waiter what I should get. Fell in love at the first bite.

@ladyred7378 Год назад

Scotch eggs I make them all the time you flatten it then add filling and shape around the filling.

@Minato1337 Год назад

In preparation for christmas, do the nordic "risgrynsgröt", that would be fun!

@khoward5324 Год назад

A restaurant in my city makes kimchi Arancini balls and they are ✨PERFECTION✨

@subnium8233 Год назад

Food 🤤

@Zelmel Год назад

Talking about doing the arborio "wrong" reminds me of the America's Test Kitchen risotto recipe that adds all the stock at once and breaks tons of other "rules" about making risotto. Apparently it comes out just fine even without all the fussy steps.

@therodentis Год назад

First time i tried arancini was in a festival in riccione, and i need to try them again.

@QueenKGBean Год назад

It would be so fun to see a collab with Vincenzo's Plate, I think you'd love cooking together!

@dwerical Год назад

This is just so fascinating honestly

@placeholder4020 Год назад

It’s babishin time

@nextchancenow7153 Год назад

That Bay Leaf was ready to fulfill its purpose. Salute.

@dr.whippersnatch7200 Год назад

Had these for the first time the other day! What a surprise seeing them here!

@Krausam Год назад

XD nice with the cube one. when i make german potato dumplings, i make sometimes also some irregular shapes. to please or irritate some friends. Pyramid, cubes, logs and other ones.

@19main89 Год назад

This is my fav everytime I go to Italy

@DhanZ.- Год назад

in my country this food is similar to "Combro" in terms of cooking method and shape, maybe the difference is in the main ingredient where our people usually use cassava to replace the rice dough that you make. if you are interested in making it you can search the internet for the full details.😁👍

@snufflestheraccoon8871 Год назад

Nice

@lucaswife 9 месяцев назад

I'm attempting a langoustine scampi and goat cheese filling with white truffle drizzle tomorrow

@caseystrawn3228 Год назад

Babi, I fully expect to see you on a Gordon Ramsay cooking show soon. Watching you evolve over the years, I think you're ready. I daresay you've earned chef.