How to Make ARANCINI CARBONARA Like an Italian
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- čas přidán 3. 07. 2024
- This delicious, golden crispy fried ball of goodness is delicately paired with
all the best parts of a carbonara. With classic ingredients such as soft guanciale, creamy egg
mixture, this twist on a traditional Italian dish is simply brilliant. Once you take a bite, it will be
like a bomb of happiness.
🚔CARBONARA INVENTIONS SERIES:
🍃Vegetarian Carbonara: • How to Make VEGETARIAN...
🍙Arancini Carbonara: • How to Make ARANCINI C...
🍕Pizza Carbonara: • How to Make CARBONARA ...
🍚Risotto Carbonara: • How to Make RISOTTO CA...
🍝Salmon Carbonara: • How to Make SALMON CAR...
#arancini #carbonara #recipe
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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Arancini Carbonara
0:21 Ingredients for Arancini Carbonara
1:41 How to Bring Saffron to Life
2:00 How to cook the Rice for Arancini
5:28 How to Let the Rice Cool Down
6:15 How to Cut and Cook the Guanciale
7:51 How to Make Carbonara Sauce
9:54 How to Cut Mozzarella
10:45 How to Prepare the Arancini Batter
11:35 How to assemble the Arancini Carbonara
14:03 How to Crumb the Arancini balls
15:05 How to Fry the Arancini Carbonara
16:29 How to Serve Arancini Carbonara
17:20 How to Eat the Arancini Carbonara, E ora si Mangia!
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🎬 #VincenzosPlate is a CZcams channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!). - Jak na to + styl
Are you enjoying this Carbonara Series?
@America Chavez haiya
Yesssss! My fave pasta
vincenzo tell me something... you Italians always say pasta belong into sauce , but always on pictures is sauce on the pasta as well as your picture. Why is that ?
Arancini and carbonara too. Enhancing pleasure for hedonists.
I just copied it exactly, the buffalo cheese melted properly for me, and the carbonara sauce remained creamy.
Thank you very much sensei!
Yes I Would Love To Make Carbonara With My Family
Absolutely BEAUTIFUL eggs, Vincenzo!! Those yolks are almost orange. A sure sign of Top Quality!
you are aware that coloring is added to every single grocery store egg right lol
@@alessiodimatteo1042 Yes. But, those look like real farm eggs. You think?
Yes indeed!
Double yolks are more common with younger chickens. They're good luck 🤞
@@alessiodimatteo1042 Wtf not where I live. Are you American?
I NEVER SEEN ANYONE MAKE ARANCINI LIKE THIS....THE BEST RECIPE EVER.....ALL GREAT INGREDIENTS..
It is fake
omg thank you Daniel 🤩 you're too kind!
Are you going to make this recipe?
@@jylauril WHATS FAKE???????
@@vincenzosplate I WILL TRY THIS RECIPE FOR SURE
Beautiful!!
Wow, looks amazing! Need to try!
You will love this recipe 😍 please try it and let me know
This looks so delicious!
They are to die for 🤤
Yet another great recipe from carbonara master Vincenzo,great job!!!!!
Wow wow thank you 🙏🏻 I appreciate
It looks amazing! I can’t wait to try this later
Have fun! 😍 And let me know
Oh my goodness I love these! I have to try these out, they look fabulous 😍
You should 😍 They're too good
Looks sooooo Yummy... I will be trying this ❤️
Please do! 😍 you will love it
Holy moley what a fun recipe!!
Wow thank you, I’m glad you think so!
The guanciali was really crispy. Great recipe as always, looks yummy 👌👌.
Yesss guanciale must be super crispy 🤤
some liquid smoke should be added
That looks scrumptious ❤ omg I’m hungry right now for these and it’s 1:20am 🙉🙉
What an amazing recipe.
hehe I know those arancini are to die for 🤤 definitely a must try!
Ditto......
That look so good! I may have found a new favourite food!
Wow 🤩 you absolutely need to try this recipe
This was the first thing I saw in my recommended this morning and immediately went to the store and made these, very good Vincenzo! Thanks for all your amazing recipes!
wooow have you made these? 😍
Add some liquid smoke
@@vincenzosplate I did! They were awesome! 😊
wow that is a recepie that I will try very soon !!! they look beautifully golden ! a bomb of flavor !!! you are a maestro !
Yayy! I can’t wait for you to try this recipe 😍
That looks beautiful
I should give it a try
oh yes absolutely
These look so delicious
They really are 🤤
this was fantastic
they're to die for! Definitely a must try
I am impressed!
wow thank you so much!
🎉Really I enjoyed your food 👌
many many thanks my friend 🙏🏻
Gracias!
my pleasure! Are you going to make this recipe?
@@vincenzosplate I will definitely try the expensive Vincenzo! Only in my country it is impossible to get picorino romano cheese, so I will use parmesan, I think it should work!
Buon Appetito! This video was bellissimo, and you made it look so easy ❤ Grazie molto for sharing this with us, I look forward to making it! Mi piace Arancini- uno favorito per me 🇮🇹
it was a huge pleasure for me! 🙏🏻
That just looks amazing! I’ve never had arancini, but I have to attempt making it at some point. It looks soooo good! ❤
Arancini are a must-try! They're so delicious and fun to make. Let me know how they turn out when you give them a try 😊🍴
wow its so yummy :)
oh yes they're to die for 🤤
I can almost feel an arancino in my mouth right now 🤤
hehe you should try making those to fell the real experience!
Congratulations from two Italian guys! 👏🏻🥰
grazie mille 🙏🏻
Looks beautiful chef! I'll do it soon! Best wishes chef 👍👍
Give this a try and let me know how it goes!
I need to make these
oh yes they're a must try 🤤
Love the video vincenzo thanks for teaching me how to make arancini carbonara
Its always a pleasure 🙏🏻 are you going to try this recipe?
@@vincenzosplate yes
.😅 😢❤❤
Those look magnificent, especially now that it's getting colder. And that crunch at the end!
Thank you Simon! This is the perfect recipe for Autumn season 😍
Great.
thank you!
Looks easy to make
great! You should try making it
Deceivingly, especially if you don't make the rice fresh but use left-over risotto from the day before. Cold rice has a tendency to fall apart which is great for things like egg fried rice but less suitable for compacting into some shape. A wetter base is advisable, i.e. the ball should drip when you squeeze it into shape. Personally I like to dust it with flower before doing the egg wash and you should always put the breaded balls into the fridge uncovered for at least an hour before deep frying them.
My first Arrancini was at Castel Sant Angelo...delicious ❤❤
SUPERB, LIKE A MASTER CHIEF. VERY WELL DONE.!!!!!!!!!!!!!!!!!!
Grazie mille! 😊👨🍳 I'm thrilled to hear that you enjoyed the recipe. Happy cooking and savoring delicious Italian flavors! 🇮🇹🍝👌😋
A dish that goes back to the middle ages
Classic!
Buonissimo
Thank you for watching and sharing your thoughts with me! 😄 It's always great to hear feedback from my viewers.
you are great bro, next time I in some shop getting ingredients close to your recipe
Hey, thanks for checking out my recipe! Let me know how it goes next time you're in the store 🛒👨🍳🍝
@@vincenzosplate actually i've never used Saffron in anything so glad that i've started watching you. Your recipes are great and easy to make. started to use in lots of meals pecorine and grano padano, like in meatballs. I cannot find pancheta locally but some better bacon will do. That rice I was able to find. and anyway love your Spaghetti Carbonara recipe, I appreciate that you stick to simple and easy recipes, keep it up Vincezo :)
Great now you're making me hungry 😁😁😁
Hehe these arancini are irresistible 🤤 you should try making them!
@@vincenzosplate aw man In Indonesia we don't have a Proper Ingredients I'm sorry ok
we used to have chickens that constantly laid double yolkers lol
Lucky you! 🐔🥚 Double yolkers are a rare treat! Enjoyed making this recipe! 🇮🇹😊 Keep cooking the Italian way! 👨🍳🔪 Buon appetito! 🍴
Can’t wait…. 😅
the video is out now!
mmm I'm a bit hungry when watching this 😋😋
He he I know 🤤 those are irresistible
@@vincenzosplate that's true
I think the rainbow ends at Vincenzo's Golden Carbonara Arancini Balls.
Pecorino is love and life. Always use more than asked for.
I shall be making this. Also, you have good looking eggs.
Well said my friend, I fully agree gree with you. The more the better
@@vincenzosplate ♥
I've been challenged by my cousin to a challenge. Who makes the best starter. I've been thinking and thinking what to make, but this has got to be it. Not easy, but it's got to be insanely good.
That's great! Kudos for taking in the challenge. Arancini can be a little bit challenging but the results are the end are worth it, I promise you. Your cousin is in for a treat! Best of luck.
@@vincenzosplate I know, i was in Sicily a few weeks ago and i've had so much Arancini that now i simply MUST start making my own :) And i like that you can prepare them the day before you need them. When you're having guests over, anything that i can do the day before helps a lot so i actually have time to see the guests instead of being stuck in the kitchen.
Safrooooon 😍
Do i see the Risotto Milanese coming? Fantastic recipe, i will try it next week. Much love to you and the family.
Not properly a Risotto Milanese recipe!
@@vincenzosplate the safron just reminded me of it :) thank you so much for keeping in touch with your community. You teach everyone of us to have passion for the food we cook and eat.
Please recipe for spaghetti alla alfredo with shrimps
I have an mushroom alfredo recipe but you can substitute the mushroom with the shrimps, I think it would taste divine. Let me know how it goes.
www.vincenzosplate.com/mushroom-alfredo-pasta/
Starting the video, I see no peas, let's go :D
Hahaha 🤣 let me know what you think of this recipe
Im assuming that's 1 cup of arborio. looks amazing
😍😍😍😍
Super delicious 🤤
Che bontà
Troppo buoniii
🤩🤩🤩
these are to die for
Vincenzo's, let me know when you visit Poland someday, I invite you for a beer which I make myself in Browar Warszawski 🙂 I love you Man😉😁
That would be great 😍 thank you my friend
Hi Vincenzo! Really great recipe. Carbonara is my favourite pasta recipe - I love it so much ❤ An now boom - Arancini Carbonara! That's absolutely amazing!
But such dishes take a lot of time to cook and I have a big family so when I cook - food just disappears😊 So I like to make some preparations to make this process easier. What do you think - is it possible to freeze arancini before frying them? So when needed just defrost them and fry. Probably is sounds awful and doesn't follow traditional Italian cuisine, but it's just a practical question. WDYT?
I broke an egg and got 2 yolks too. It's fascinating. It's rare but it happens, pretty cool.🙂🙂
Yay I love it when it happens 😍
We keep hens. It's not that rare.. normally happens in Spring.
WOW I have to try that! Not sure I'll be able get the right rice though....
Can't you find it?
@@vincenzosplate Yes I did! That should be a great idea for tonight's diner!
I’m hungry now.
Hehe you should try making those 🤤
Looks like much more refined flavor..mayb a nice change from the ragu pea filling..
Would this work w the cone molds though???
yes this is a great alternative!
Of course you can also make them with the cone molds
In Malaysia it is common to have 2 yolks in 1 egg. Do arancini shape is round or can be any shape?
I love watching your programmes.
Preferably, I suggest to shape it round.
Good recipe but personally i would avoid olive oil and would use the oil the guanciale left for the first step, more carbonara flavour 😉
Can I keep them in the fridge for 2 days and then fry them?
Original Sicilian Arancini are not bath in egg, but in mix of flour and water.
It's like a bacon egg and cheese bomb, omg.
yes but better!
@@vincenzosplate
No doubt!
Did you ever make the suggested cacio e Pepe ravioli ?
Not yet!
Do you wash your rice? I thought it is important to wash rice until the water runs clear.
Not in this case. Here you want the starches and for the rice to be sticky
Not for this kind on rice
It depends on the kind of rice and for what you want to cook - people who wash their rice (such as myself) do it because the dish we're making calls for the rice to be separate grains and not sticking together due to the gelatinization of the starches.
If I may ask, you often choose Pecorino over Reggiano. Why is that?
Im a Pecorino Romano lover! I just love it!
What rice do you recommend if I can not find the rice you use?
Arborio rice
Io amo troppo il Supplì romano, anche se poi sono molto simili. L'arancino è più ricco come ripieno e anche più grande. Il Supplì è piccolo e semplice.
io amo sia i supplì che gli arancini 🤤 devi provare questi qua poi!
Just missing some peas Vincenzo
Oh no 😱
The moment I saw saffron I thought it was going to turn into a paella, I was wrong 😅
😱😱
I can't get pecorino cheese here. I can get parmigiano reggiano. Can I use that??
sure Vanessa!
@@vincenzosplate thank you..hope they turn out as delicious as your's look.
Probably, why not.
I order my Pecorino Romano from Frank and Sals through Amazon.
You are an evil, evil man, putting this idea into my brain. Can a brain drool and salivate? 🤤
Hahahaha ops 🤭🤭
EGGsalent video
oh wooow thank youuuu
Is arrancini a dish from Roma
It's from Sicily 😋
For the italians, when you mean pancetta like in this case you also mean bacon or just pancetta (non smoked pancetta)?
Just pancetta.
@@peperondeipeperoni grazie
@@blued3496 Di niente!
Just pancetta!
Yesterday i cooked truffle rissoto, it was fucking delicious!
Wow sounds delicious 😋
I've had eggs with double yolk a few times. It happens.
love it
My friend wants to make a carbonara but he wants to use cream, chicken, milk,bacon and broken spaghetti. and as you are Italian🇮🇹 you wouldn't approve it .
Oh no! 😅 That's not quite the traditional carbonara, but everyone has their own twist. I'd recommend sticking to eggs, pecorino cheese, guanciale, and spaghetti for an authentic taste! 🍝🇮🇹
Better not have peas in it!!! I hate peas.
no peas in those arancini!
I agree with you. My Sicilian mom made traditional arancini that included peas. It was maybe 2 or 3 per ball. So it wasn’t all that bad.
Where’s the cream? Gordon won’t like them.
Ive had some ragu arancini in Palermo - it was heaven. I dont love peas, but in the original recipe they just fit so well😍
@@Tondo54321 are you specifically taking about bolognese sauce? My mom comes from Catania. It’s not far from Palermo. She used that along with mozzarella along with a few peas like I said earlier.
Be careful with saffron it is meant to slowly turn the tepid water yellow (between 15 mins to an hour) not instantly whilst the saffron itself is meant to stay red and intact. The saffron you’re showing here looks like it started changing instantly and then dark which would make me worry it’s fake 😬 It should also smell sweet and husky like paella 😂
Thank you for the insight and the saffron tips! Saffron is indeed a precious spice, and its gradual infusion into the water is a key indicator of its authenticity. The sweet and husky aroma is a great point to mention too. Always important to ensure you're using high-quality saffron for the best flavor and color.
Why do you not wash your rice?
Its two different cultures
In asia, rice is washed mainly to get rid of the starch (correct me if i am wrong)
When it comes to risotto or arancini like in this case, you want the starch
If you're talking about health, i doubt it being a health risk
In Italy we don't wash rice, it is made in Asia
@@Chronacode in asia we washed it to get rid of the messy things that comes with the rice from factory Because I believe Italy is much care about make the rice clean for this dish
Why do you call it Aranchino but write Aranchini?
Arancini is the plural 🥰
heart attack !!!!
Why??
Caro Vincenzo se questo video non dico tanto ma lo vedono i Siciliani ti insultano pesantemente , tu lo definisci Arancino alla carbonare, ! tutto e meno quello che dici,
This isn’t Arancini, these are croquettes 😊
Typical western error to not rinse the rice before use...
You never should wash the rice or you’ll loose all the starch
The creepiest person who can't cook.so many mistakes that I can't bother to comment on..just go away
Just watched that from start to finish. So many moments where I would make a mistake, so please, where can I buy these beauties? What's your restaurant address please 🙋♂️🚕🛫🛬🇮🇹
I don't have a restaurant, I just teach amateur cooks online. Always know that practice makes perfect and it takes a lot of strength to accept and get up and learn from the mistakes that you make. Try this recipe out, I'm sure you'll perfect this in no time.
@@vincenzosplate Thank you, I will try! My wife is better at cooking than me but after watching your videos I think I need to show her that carbonara is better without the "c" word haha. Wish me luck :)