Rice Arancini with Ragù

Name: Rice Arancini with Ragù
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 8
Cuisine: Italia
Ingredients: 500 G Vialone Rice; 50 G Flour; to taste Saffron; 3 Eggs; 50 G Grated Pecorino Cheese; 50 G Breadcrumbs; to taste Olive Oil; to taste Salt; to taste Pepper; null For the Filling (ragù):; 250 G Minced Meat; 70 G Fresh Shelled Peas; 1 Onion; 80 G Tomato Paste; 1 Stalk Celery; 100 G Soft Cheese in Cubes; to taste Olive Oil; to taste Salt; to taste Pepper

@tuduu

Category: Mains

Rice arancini with ragù are a much-loved Sicilian specialty. They are delicious rice balls filled with meat ragù and peas, fried to achieve an irresistible crunchiness. Their round shape and golden color resemble oranges, from which they get their name. This dish is a true explosion of Mediterranean flavors that will win over all palates.

Difficulty: Difficult

Cooking time: 60 minCooking: 60 min

Preparation time: 30 minPreparation: 30 min

Country: Italia

tuduu@tuduu

Ingredients

No. Servings

Vialone rice500G
Flour50G
Saffronto taste
Eggs3
Grated pecorino cheese50G
Breadcrumbs50G
Olive oilto taste
Saltto taste
Pepperto taste
For the filling (ragù):
Minced meat250G
Fresh shelled peas70G
Onion1
Tomato paste80G
Celery1Stalk
Soft cheese in cubes100G
Olive oilto taste
Saltto taste
Pepperto taste

Preparation Ingredients Suggestions General Information Analysis Macronutrients

Preparation

STEP 1 OF 5
That is: rice arancini with ragù
STEP 2 OF 5
The enticing aroma of arancini, perhaps the most well-known specialty of island rotisserie, mixed with the fresh and salty breezes of the Strait, greets every new visitor in the comfortable restaurants or snack bars of the ferry boats shuttling between Villa S
STEP 3 OF 5
Giovanni and Messina
STEP 4 OF 5
It is therefore the first greeting from Sicily for those arriving by car or train and the first taste where the following influences can be recognized: the Arab influence for providing the rice and saffron; the French for the ragout; the Spanish for the tomato; and even earlier the Greek with the fresh canestrato, the soft cheese that will be diced and mixed with the ragù in the filling
STEP 5 OF 5
Until the last century, arancini were as large as watermelons when they were fried and baked by the monks of the Benedictine Monastery in Catania

Suggestions

Frying pan
Pot
Wooden spoon
Colander

General Information

Origin

Italia, Sicilia

Analysis

Attention

The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Lifestyles

Intolerances and allergies

Macronutrients (100 gr)

Attention

The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it

Energy (kcal)	163.96
Carbohydrates (g)	14.76
of which Sugars (g)	1.93
Fat (g)	7.04
of which Saturates (g)	2.08
Protein (g)	10.61
Fiber (g)	0.83
Sale (g)	0.25

Proteins
10.61g·32%
Carbohydrates
14.76g·44%
Fats
7.04g·21%
Fibers
0.83g·2%