Delicious rice balls filled with Sicilian ragù, arancine are the quintessential Sicilian street food. This recipe presents 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 béchamel, Parmigiano reggiano and mozzarella.
Prepare the batter for the coating and let the rice cool slightly. Shape the arancine with the rice and filling, then dip them in the batter and in the breadcrumbs. Fry them in hot oil.
Breadcrumb coating
Freeze the arancine and fry them when ready to serve
Arancine are perfect for a Sunday lunch or for parties. If frozen, simply fry them when ready to eat. Enjoy the arancine hot and crispy, perhaps accompanied by a glass of beer.
Italy, 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 |
