Yid.Dish: Arancini Di Farro

By Leah Koenig

Published June 30, 2005.
  • Print
  • Share Share

Arancini are a southern Italian specialty meaning “little oranges”. This refers to their small, round shape. Farro is now grown almost exclusively in Italy. Farro can be purchased in specialty health food stores, on-line and in Italian grocery stores.

8 ounces of farro

4-6 cups chicken stock or water

1 cup shredded braised short ribs or brisket (Shredded, leftover brisket works well for this)

2 tablespoons flat leaf parsley-chopped

1 teaspoon fresh thyme-chopped

3 eggs

2 cups bread crumbs

Extra Virgin olive oil

Salt and pepper to taste

1) Rinse the farro under running water to remove any loose husks. Place the farro in a large saucepan over medium heat. Add 4 cups of water and boil for 15 minutes. Lower the heat, cover the pan and cook the farro until tender, thick and creamy (a wooden spoon should almost stand up in it), about 45 minutes. Salt and pepper the farro at this point. If the farro seems to “hard”, add the remaining water and continue cooking until done. Remove the pan from the heat. Place the farro in a shallow dish. Cover the dish and refrigerate the farro until completely cold.

2) Place the shredded meat in a bowl and add the parsley, thyme and salt and pepper to taste.

3) Scoop the farro with a tablespoon and roll into a small ball. With your finger, push a small indentation into the ball. Place a small amount of the meat mixture into the farro and close the opening by rolling the ball between your palms. Set aside and continue until all the farro is used. 4) Beat the eggs in a small bowl. Place the bread crumbs in a shallow bowl. Place a medium saucepan over medium high heat. Heat the oil to approximately 350 degrees. Take a ball and dip it into the eggs, then roll it into the breadcrumbs.

Place the ball on a separate plate. When you have about 6-8 balls, place them into the oil and fry until golden brown. Remove the balls and place on a plate lined with paper towels. Continue with the rest of the balls. The arancini will stay crispy for several hours at room temperature.

Recipe adapted from JEWISH COOKING FOR ALL SEASONS (John Wiley and Sons) Laura Frankel


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • A Ukrainian rabbi says he thinks the leaflets ordering Jews in restive Donetsk to 'register' were a hoax. But the disturbing story still won't die.
  • Some snacks to help you get through the second half of Passover.
  • You wouldn't think that a Soviet-Jewish immigrant would find much in common with Gabriel Garcia Marquez. But the famed novelist once helped one man find his first love. http://jd.fo/f3JiS
  • Can you relate?
  • The Forverts' "Bintel Brief" advice column ran for more than 65 years. Now it's getting a second life — as a cartoon.
  • Half of this Hillel's members believe Jesus was the Messiah.
  • Vinyl isn't just for hipsters and hippies. Israeli photographer Eilan Paz documents the most astonishing record collections from around the world:http://jd.fo/g3IyM
  • Could Spider-Man be Jewish? Andrew Garfield thinks so.
  • Most tasteless video ever? A new video shows Jesus Christ dying at Auschwitz.
  • "It’s the smell that hits me first — musty, almost sweet, emanating from the green felt that cradles each piece of silver cutlery in its own place." Only one week left to submit! Tell us the story of your family's Jewish heirloom.
  • Mazel tov to Chelsea Clinton and Marc Mezvinsky!
  • If it's true, it's pretty terrifying news.
  • “My mom went to cook at the White House and all I got was this tiny piece of leftover raspberry ganache."
  • Planning on catching "Fading Gigolo" this weekend? Read our review.
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.