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Sicilian arancini

· Street food

Rice balls filled with ragù, peas and mozzarella, breaded and fried until crisp and golden.

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Sicilian arancini: Rice balls filled with ragù, peas and mozzarella, breaded and fried until crisp and golden.
⏱ 120 min🍽 8 servings📊 Intermediate🏷 Commonly associated
Preparation
35 min
Cooking
45 min
Waiting and resting
40 min

History

Arancini, also called arancine in parts of Sicily, are a rice specialty closely linked to the island's street-food culture. Many regional fillings exist; the version with ragù, peas and cheese is one of the best known.

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 300 g rice with 800 ml stock for 18 minutes, until tender and the liquid is absorbed. Spread on a tray and cool for 30 minutes.

  2. 2

    Sauté 1/2 onion with the beef for 8 minutes; add 250 g tomatoes and 100 g peas and cook for 12 minutes more, until thick.

  3. 3

    Divide the rice into 8 portions. Put some ragù and 1 cube of mozzarella in the center of each and shape into compact balls.

  4. 4

    Coat each ball with 100 g flour, beaten egg and 150 g breadcrumbs; refrigerate for 10 minutes.

  5. 5

    Heat 1 l oil to 175 °C and fry the arancini for 4-5 minutes until golden. Drain on absorbent paper.

Cooking tips

  • Keep the filling thick and the rice well chilled so the arancini do not split 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.

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