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  1. Home
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  4. Rice Arancini with Ragù
Rice Arancini with Ragù

Rice Arancini with Ragù

@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 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.

Difficulty: Difficult
Cooking time: 60 minCooking: 60 min
Preparation time: 30 minPreparation: 30 min
Country: Italia
tuduu@tuduu

Ingredients

No. Servings
  • Vialone Rice
    Vialone rice500g
  • Flour50g
  • Saffron
    Saffronto taste
  • Eggs3
  • Grated pecorino cheese50g
  • Breadcrumbs50g
  • Olive Oil
    Olive oilto taste
  • Saltto taste
  • Pepperto taste
  • For the filling (ragù):
  • Minced meat250g
  • Fresh shelled peas70g
  • Onion
    Onion1
  • Tomato paste80g
  • Celery1stalk
  • Soft cheese cubes100g
  • Olive Oil
    Olive oilto taste
  • Saltto taste
  • Pepperto taste

Purchasable products

  • Vialone Nano Rice 1 kg

    Vialone Nano Rice 1 kg

    1 product
    £ 3.92
  • Pure saffron in stigmas 0.5g

    Pure saffron in stigmas 0.5g

    1 product
    £ 17.23
  • Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    Primo Dop Monti Iblei Extra Virgin Olive Oil 500ml

    1 product
    £ 19.23
  • Red Onion Food Powder 30g

    Red Onion Food Powder 30g

    1 product
    £ 13.05

Preparation

  1. STEP 1 OF 5

    That is: rice arancini with ragù

  2. 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

  3. STEP 3 OF 5

    Giovanni and Messina

  4. 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

  5. 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%