ARANCINI

In Palermo they are “arancine” and have a round shape, in Catania they are “arancini” and have a slightly elongated and pointed shape. This diatribe is as long as the tradition of this delicious Sicilian street food, proposed in many variants to lick the mustache! Arancini can be considered mini timballi, with a rich filling of ragù and sleek cheese. Perfect as an appetizer, first course or single dish.

Rice arancini: the easy recipe for making them at home

I did not break away too much from the classic recipe and so I prepared a stuffing of sauce (with mixed ground), peas and cheese. I chose the provola, but it can be replaced with caciocavallo or scamorza.

If you’re thinking that preparing arancini is complicated, well… you’re wrong! It’s a no-brainer and it takes about an hour.

We will start cooking the rice in the vegetable broth (but it is also fine that of nuts) flavored with saffron. Waiting for the cooked rice to cool down, we will take care of the filling of arancine. We will prepare a sauce enriched by peas, and we will make it narrow to the right point to make it really tasty.

After assembling the arancini giving them the typical round shape (or if we prefer a bit to tip), we will pack them using a batter of water and flour and breadcrumbs. Finally we will fry them until they are browned and become crispy outside, soft and streamlined inside.

I have your mouth watering in my mouth? We are waiting no further and prepare together these exquisite Sicilian arancini. I recommend: send me the photos of yours and let me know if you have customized the filling!

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