Rice arancini with ragù are a much-loved Sicilian specialty. They are delicious balls of rice filled with meat ragù and peas, fried until they reach an irresistible crispness. Their round shape and golden color recall oranges, from which they take their name. This dish is a true explosion of Mediterranean flavors that will delight every palate.
That is: rice arancini with ragù
The enticing aroma of the arancini, perhaps the best-known specialty of the island's rosticceria, mingled with the fresh, salty breezes of the Strait, greets every new visitor in the comfortable restaurants or snack bars of the ferries that shuttle between Villa S
Giovanni and Messina
It is therefore the first greeting of Sicily for those who arrive by car or by train and the first taste in which one can recognize the following influences: the Arab one for having provided the rice and the saffron; the French one for the ragout; the Spanish one for the tomato; and even earlier the Greek with the fresh canestrato, the tender cheese which, diced, will be mixed into the ragù in the filling
Until the last century the arancini were as large as watermelons when it was the monks of the Benedictine Convent of Catania who fried and baked them
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 |
