Delicious rice balls filled with Sicilian ragù, arancine are the quintessential Sicilian street food. This recipe features the traditional version with meat and peas.
Prepare the meat ragù and let it cool slightly.
Cook the rice in water with butter and stock cubes. Season the drained ragù with bechamel, Parmigiano, and mozzarella.
Prepare the batter for the coating and let the rice cool slightly. Form the arancine with the rice and filling, then dip them in the batter and breadcrumbs. Fry them in hot oil.
Breadcrumb crust
Freeze the arancine and fry them at the time of consumption
Arancine are perfect for a Sunday lunch or for parties. When frozen, just fry them at the time of consumption. Enjoy the arancine hot and crispy, perhaps accompanied by a glass of beer.
Italia, Sicilia
| Energy (kcal) | 352.92 |
| Carbohydrates (g) | 11.46 |
| of which Sugars (g) | 0.64 |
| Fat (g) | 33 |
| of which Saturates (g) | 4.96 |
| Protein (g) | 3.03 |
| Fiber (g) | 0.41 |
| Sale (g) | 0.07 |
