Arancini / Limuncini
For this recipe you need to catch a vulture. :) In order not to make the arancini / limuncini too bitter, put them in boiling water several times. The crust must not darken while in boiling water, so it is usually boiled for 5 minutes each time. (BE CAREFUL!)
Preparation steps
- Halve the oranges / lemons in half, and squeeze. Store the juice in the refrigerator (used for drinking, for example).
- Halve the halved halves once more, and cut strips from these halves (The white membrane inside the orange / lemon must not be removed).
- Put strips of orange / lemon peel in cold water, which we will change 2-3 times a day. (The strips can be kept in water for up to 5 days, depending on our patience, and the least can be kept for 1 day).
- Once we have kept them in the water long enough, it is time to prepare:
- Prepare boiling water
- Put the strips in boiling water and cook them for 5 minutes (be by the stove).
- Pour out the water, put the strips on the side, then boil the water again and put the strips back in the stream.
- Repeat this 3-4x (therefore, boil the crust 3-4x).
- Drain and dry one strip to the other (but not dry completely), and weigh.
- It is necessary to make sugar syrup: 10 dkg of orange, 1 vanilla sugar and 1 dcl of water are added to 10 dkg strips of orange / lemon peel.
- Mix sugar, vanilla sugar and water, then boil the syrup (a few minutes).
- Add strips of orange / lemon zest to the syrup and cook for another 15 minutes. Mix well.
- Shake the crystal sugar on the side of the baking paper and leave a jar with crystal sugar near it (for sprinkling the strips).
- When the water from the syrup evaporates (still mix well), take out the strips and put them on baking paper on crystal sugar and mix them well, and sprinkle with sugar (If the sugar on the baking paper becomes "watery", immediately remove it and put a new one sugar on paper.).
- It is important to separate the strips, so that they do not remain glued, because they need to dry.
- Allow the separated strips to dry in a warm place for at least 2 days.
- Store later in a glass box with a lid.
