
Sicilian Arancine with Meat Original Recipe
Delicious rice balls filled with Sicilian ragù, arancine are the quintessential Sicilian street food. This recipe features the traditional version with meat and peas.
Ingredients
- Water
1l1l - Water
500g500g - Bechamel
50g50g - Butter
50g50g - Stock cubesto taste
- Flour
250g250g - Mozzarella
200g200g - Sunflower seed oil
1l1l - Breadcrumbs
250g250g - Parmigiano reggiano
2tablespoons2tablespoons - Meat ragùto taste
- Risotto riceto taste
Purchasable products
Truffle Butter 80g - artisanal specialty
1 product1 product £ 8.51Mozzarella di bufala campana PDO 250 g - Jemma
1 product1 product £ 8.34Parmigiano Reggiano PDO 21 months 300g
1 product1 product £ 10.84
Preparation
- STEP 1 OF 3
Prepare the meat ragù and let it cool slightly.
- STEP 2 OF 3
Cook the rice in water with butter and stock cubes. Season the drained ragù with bechamel, Parmigiano, and mozzarella.
- STEP 3 OF 3
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.
Suggestions
Breadcrumb crust
General Information
Storage notes
Freeze the arancine and fry them at the time of consumption
More information
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.
Origin
Italia, Sicilia
Analysis
Attention
Macronutrients (100 gr)
Attention
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 |
- Proteins3.03g·6%
- Carbohydrates11.46g·24%
- Fats33g·69%
- Fibers0.41g·1%