Rice arancini with ragù are a much-loved Sicilian specialty. They are delicious rice balls filled with meat ragù and peas, fried until they achieve an irresistible crispness. Their round shape and golden color resemble oranges, from which they take their name. This dish is a true explosion of Mediterranean flavors that will win over every palate.
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That is: rice arancini with ragù
The enticing aroma of arancini, perhaps the best-known specialty of the island's snack bars, mixed with the fresh, salty breezes of the Strait, greets every new visitor in the comfortable restaurants or snack bars of the ferry boats that shuttle between Villa S
Giovanni and Messina
It is thus the first greeting from Sicily for those arriving by car or train and the first taste in which the following influences can be recognized: the Arab one for having provided rice and saffron; the French one for ragout; the Spanish one for tomato; and even earlier the Greek one with fresh canestrato, the tender cheese that, cut into cubes, will be mixed with the ragù in the filling
Until last century, arancini were as big as watermelons when the monks of the Benedictine Convent of Catania used to fry and bake them
Pan
Pot
Wooden Spoon
Colander
Italia, Sicilia
| Energy (kcal) | 245.94 |
| Carbohydrates (g) | 34.14 |
| of which Sugars (g) | 1.25 |
| Fat (g) | 7.27 |
| of which Saturates (g) | 2.23 |
| Protein (g) | 12.35 |
| Fiber (g) | 0.76 |
| Sale (g) | 0.29 |
