![]() The Mayan tradition was similar to the modern piñata tradition, including blindfolding the participant hitting the piñata. The European piñata tradition was brought to Mexico in the 16th century however, there was a similar tradition in Mesoamerica already. The origin of the Italian word is thought to be linked to the Latin word pinea, "pine cone". As the word's Italian origin indicates, pignatta (also pignata and pignàta) meaning "earthenware cooking pot", the Spanish initially used a plain clay container, before starting to decorate it with ribbons, tinsel and colored paper. The tradition arrived in Europe in the 14th century where it was associated with the Christian celebration of Lent in Spain, the First Sunday of Lent, "Piñata Sunday", became a celebration known as the Dance of the Piñata. After the piñata was broken, the remains were burned and the ashes kept for good luck. ![]() It was filled with five types of seeds and then hit with sticks of various colors. It was decorated with symbols and colors meant to produce a favorable climate for the coming growing season. The Chinese version was in the shape of a cow or ox and used for the New Year. There is some debate but it appears that their origin is not Spanish but Chinese. I like to serve Arancini as the first course of our Christmas Eve Dinner.Statue of Franciscan friar hitting a piñata in Acolman, Mexico StateĪlthough today, piñatas are typically used for a fun activity at parties, their origins lie in other customs. You can make these ahead of time up to this point if entertaining, then reheat later in a roasting pan covered with tinfoil. I find the outside of the ball is less crunchy this way, but in some ways easier to eat. Now you’re ready to fry! Many people use a deep fryer, but I use a saute pan because I don’t own a deep fryer. Once the balls are formed, egg and bread them (I use Gluten Free Italian Seasoned Breadcrumbs). The process of creating the ball with your hands is similar to making meatballs, gently shaping the ball by pressing your hands inward so the rice sticks together. If you see sauce oozing out add a little more rice to that area and mold it into the ball. To assemble the rice balls, you simply start with a small amount of rice in the palm of your hand, cupping it upward on the edges to create a little “pocket.” Add a small amount of Bolognese sauce, and top it with another scoop of rice using both of your hands to shape it into a ball. I often see peas in Italian Arancini but have yet to make them with peas! The next variety I’d like to try is Arancini with Mozzarella, Parmigiano, Diced Pancetta, and peas. This time I mixed Mozzarella and Parmigiano cheese right in with the rice which helped the rice ball stick together, plus added some amazing cheesy deliciousness! I typically place a small amount of Bolognese sauce (chop meat sauce) in the center of the rice ball. There are many variations of fillings for Arancini. My niece uses Rissoto with the same result. You have to use sticky rice! I use Wegmans organic Jasmine Rice which comes out nice and sticky. ![]() ![]() The key to making Arancini successfully is all in the rice. To this day, my children and their cousins still make Rice Balls with their Grandparents. My Sicilian Grandmother was known for her “Rice Balls,” and lucky for us she taught us all how to make them! Even a few of her Great Grandchildren were blessed to have learned directly from her as she lived to be almost 100! We always had such fun cooking with Angie, and creating great family memories. Arancini, one of the most amazing foods, is said to have originated in Sicily during the 10th Century when Italy was under Arab rule, although others claim it originated from the Naples area.
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