Piedmontese Arancini are a delicious Piedmontese variant of the famous Sicilian arancini. These rice balls are filled with a mix of ground veal, spinach, carrots with tops, and Fontina cheese, which gives them a unique and irresistible taste. The Piedmontese arancini are then breaded and fried to achieve perfect crispiness. Ideal as an appetizer or finger food, these arancini are a great choice to impress your guests with an authentic taste of Piedmont.
Prepare a filling with the ground veal, spinach, and carrots
Add the Fontina cheese cut into pieces
Form the arancini
Coat them in egg and then in breadcrumbs
Fry the arancini in hot oil
Season with salt and pepper and serve with carrot strips dressed with olive oil and white wine vinegar
Frying Pan
Bowl
Spoon
Pot
Piedmontese arancini can be stored in the refrigerator for up to 2 days.
This dish originates from Piedmont, a northern region of Italy.
Italia, Piemonte
| Energy (kcal) | 112.19 |
| Carbohydrates (g) | 0.67 |
| of which Sugars (g) | 0.44 |
| Fat (g) | 3.99 |
| of which Saturates (g) | 2.06 |
| Protein (g) | 18.24 |
| Fiber (g) | 0.32 |
| Sale (g) | 0.25 |
