Arancini for Santa Lucia. A Sicilian Story of Rice, Ragù, and Gratitude скачать в хорошем качестве

Arancini for Santa Lucia. A Sicilian Story of Rice, Ragù, and Gratitude

Arancini for Santa Lucia. A Sicilian Story of Rice, Ragù, and Gratitude. In Sicily, the thirteenth of December is a special day. It is Santa Lucia. On this day, many Sicilian families do not eat bread or pasta. Instead, they eat rice. Not because of fashion or restriction, but because of a promise made centuries ago, during a time of hunger. This video is not just about making arancini. It is about why we make them, why rice matters on Santa Lucia day, and how food carries memory, gratitude, and care. I share the story of Santa Lucia, the tradition of cuccìa, and the role of arancini al ragù, the most loved and widespread version across Sicily. I also share something personal. My mum is called Lucia, and she was born on the thirteenth of December. This day has always meant something in our family. I cook these arancini slowly, calmly, and in a home kitchen, exactly as many Sicilian families do. This is not about perfection. It is about understanding where food comes from and why it still matters. The story and tradition Santa Lucia lived in Sicily, in Syracuse, and was martyred in the fourth century. Her feast day, the thirteenth of December, has been celebrated for centuries. In the seventeenth century, during a severe famine, Palermo was starving. On Santa Lucia day, a ship carrying grain arrived in the port. People did not wait to mill it into flour. They boiled it and ate it as it was. Out of gratitude, a vow was made. On Santa Lucia day, no flour based food. Instead, whole grains and rice. This is why cuccìa exists. Boiled wheat berries, sometimes savoury, sometimes sweet with ricotta and chocolate. And this is why arancini belong to this day. Rice had arrived in Sicily centuries earlier, during Arab rule, along with saffron and new ways of cooking. Over time, rice became a way to eat well, nourish many people, and respect the vow. Arancini al ragù became the most popular version across Sicily. Rich, comforting, and deeply familiar. Arancini rice base -Traditional Sicilian method Ingredients 500 g rice (traditionally Arborio or Carnaroli) 1 litre water 1 beef stock cube For vegetarian arancini, use vegetable stock 1 bay leaf 30 g butter A good pinch of saffron 60 to 80 g grated Parmigiano Reggiano or Grana Padano Method Cook the rice in water with stock cube, bay leaf, butter, and saffron. Bring to the boil, then simmer with the lid on until fully cooked and creamy, with no excess liquid. Stir in the grated cheese while hot. Spread the rice on a tray and allow it to cool completely before shaping. Cold rice is essential. Traditional ragù filling - The most popular arancini filling across Sicily Ingredients Olive oil 1 small onion, finely chopped 1 carrot, finely chopped 1 celery stick, finely chopped 300 to 400 g beef mince 500 ml passata 1 tablespoon tomato purée Salt to taste Black pepper Peas (essential for arancini al ragù) Method Make a soffritto with olive oil, onion, carrot, and celery. Add the beef mince and cook until browned. Add passata, tomato purée, salt, and pepper. Simmer uncovered until thick and rich. Stir in peas near the end. The ragù should be thicker than a pasta sauce. Alternative fillings Traditional and modern options These are all suitable for arancini once cooled and firm. Cheese and ham Cooked ham Mozzarella or caciocavallo Vegetarian options Spinach and ricotta Parmigiana style (aubergine, tomato, mozzarella, Parmigiano) Caponata (aubergine, celery, olives, agrodolce) Mushroom and cheese Arancini adapt well. Tradition in Sicily has always evolved. Shaping and coating arancini Wet your hands lightly. Flatten a portion of rice in your palm. Add filling in the centre. Cover with more rice and shape gently. Coating Roll each arancino in beaten eggs. Coat with plain breadcrumbs Cooking methods Deep frying (traditional) Heat sunflower oil to 170–180°C. Fry until deep golden and drain on kitchen paper. Oven baked Place on baking paper. Brush lightly with olive oil and bBake at 200°C fan assisted for about 20 minutes, until golden. Both methods are valid. Frying is traditional. Baking suits everyday home cooking. Freezing and reheating Freeze arancini once cooked and cooled Bake from frozen at 180–200°C for 15–20 minutes Or reheat in an air fryer for about 10 minutes They keep their texture beautifully. 00:00 Introduction. Santa Lucia and rice 01:32 Who Santa Lucia was 02:42 Famine, grain, and the vow 03:37 Preparing the rice for arancini 04:11 Rice, Arabs, and tradition 05:16 Making the ragù filling 06:30 Shaping arancini 08:43 Coating and baking 10:14 Final cooking and tasting 10:43 A personal note on Lucia #SantaLucia #Arancini #AranciniAlRagu #SicilianFood #SicilianCuisine #ItalianFood #RiceBalls #TortellinoTime #Tortellino #TraditionalItalianFood #CucinaItaliana #HomeCooking #ItalianTradition #SantaLuciaDay