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Recipe by Emporion
Delicious rice balls stuffed with Sicilian ragù, arancine are the ultimate Sicilian street food. This recipe presents the traditional version with meat and peas.
Portion: the weight of the ingredients divided by 15 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
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 béchamel, Parmesan and mozzarella.
Step 3 of 3: Prepare the batter for coating and warm the rice slightly. Shape the arancine with the rice and filling, then dip them in the batter and breadcrumbs. Fry them in hot oil.
In summary: Not suitable for vegans · Not suitable for vegetarians · Not suitable for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Peanuts, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving158 g · 1 of 15 | Per 100 g |
|---|---|---|
| Energy | 1,568 kJ375 kcal | 990 kJ237 kcal |
| Fat | 10.68 g | 6.74 g |
| of which saturated fatty acids | 4.93 g | 3.11 g |
| Carbohydrates | 55.84 g | 35.25 g |
| of which sugars | 3.53 g | 2.23 g |
| Fibre | 1.76 g | 1.11 g |
| Protein | 13.72 g | 8.66 g |
| Salt | 0.89 g | 0.56 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
