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📍 Sicily

Sicilian arancini with ragù

· Street food

Golden, crisp rice balls filled with ragù, peas and cheese.

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Sicilian arancini with ragù: Golden, crisp rice balls filled with ragù, peas and cheese.
Photo: Enzo Rippa · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 120 min🍽 12 servings📊 Intermediate🏷 Commonly associated
Preparation
45 min
Cooking
45 min
Waiting and resting
30 min

History

Arancini, also called arancine depending on the area, are a specialty found throughout Sicily. The regional register of traditional products describes the classic rice version filled with meat sauce, peas and cheese.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Cook 500 g rice in 1 l salted water until it absorbs the liquid. Off the heat mix in 2 eggs, 30 g butter and 80 g caciocavallo; cool for 30 minutes.

  2. 2

    Mix 250 g ragù with 100 g peas and prepare 100 g diced cheese for the filling.

  3. 3

    Divide the rice into 12 portions, flatten each in your hand, place the filling in the center and close it into a compact ball.

  4. 4

    Coat each piece in 100 g flour, then in 2 beaten eggs and finally in 200 g breadcrumbs.

  5. 5

    Heat 1 l oil to 175 °C and fry the arancini in batches until golden; drain and serve hot.

Cooking tips

  • Cool the rice completely before shaping so the pieces hold together better during frying.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.