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 crispiness. 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.
That is: rice arancini with ragù
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
Giovanni and Messina
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
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
Frying Pan
Pot
Wooden Spoon
Colander
Italia, Sicilia
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 |