Arancini/Candied orange zest (Arancini)

(Scroll down for English)

Potrebni sastojci:

6 većih naranči

250 ml hladne vode

500 g kristal šećera + za posipanje

Priprema:

Izaberite naranče lijepih, debelih kora.

Operite ih, prepolovite i ocijedite (sok sačuvajte i popite ga u toku dana jer će kasnije biti gorak).

Ocijeđene naranče očistite tako da vam ostane samo debela kora.

Narežite ih na duguljaste trakice (debljine 5-8 mm, dužine oko 5 cm).

Narezanu narančinu koricu stavite u keramičku zdjelu i napunite s toliko vode da ih pokrije.

Držite ih tako u vodi 6 dana i svaki dan po tri puta (ujutro, popodne i navečer) mijenjajte im vodu.

Ako koji dan zaboravite promijeniti vodu, ostavite ih dan duže da se namaču.

Obavezno ih držite na sobnoj temperaturi, nikako ih nemojte iznositi van na hladnoću (ovo vrijedi za cijeli postupak).

Nakon 6 dana namakanja, naranče prokuhajte u 500 ml hladne vode oko 15–20 minuta da omekšaju.

Korice naranče ocijedite.

Točno 250 ml te vode u kojoj su se naranče kuhale sačuvajte i u nju uspite 500 g šećera.

Napravite šećerni sirup, dodajte korice i kuhajte ih oko 20 minuta.

Prokuhane korice naranče stavite da se ocijede pa ih odmah uvaljajte u kristal šećer.

Tako uvaljane korice ostavite na kuhinjskoj rešetki da se suše.

Za čokoladne arancine, rastopite 100 g tamne čokolade sa 72% kakaa s malo mlijeka pa polovice korica naranče umočite u rastopljenu čokoladu i ostavite da se suše.

English version:

Candied orange zest (Arancini)

Necessary ingredients:
6 large oranges
250 ml cold water
500 g granulated sugar + for sprinkling

Preparation:
Choose nice oranges with thick zest.
Wash them and drain (save juice and drink it during the day 'cause it will be bitter).
Clean drained orange and use just a thick zest (without pulp).
Slice them into strips (5-8 mm thick, 5 cm long).
Chopped orange zest put in a ceramic bowl and fill with enough water to cover them.
Keep them in water for 6 days and every day for three times (in the morning, afternoon and in the evening), change water.
Be sure to keep them at room temperature.

After 6 days soaking, boil the zest in 500 ml cold water for 15-20 minutes to soften.
Drain the orange zest, and save the water.
Exactly 250 ml of the cooked water use and add in it 500 g of granulated sugar to make a syrup.
Make a sugar syrup, add orange zest and cook for 20 minutes.
Place orange zest to drain and immediately roll in granulated sugar.
Leave them to dry for  20 minutes.

For the chocolate arancini, dissolve 100 g of dark chocolate with 72% cocoa. Dip half orange zest in melted chocolate and put them ond the kitchen grid to dry.


P.S. For the measurements check out the kitchen chart!

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