Delicious rice balls stuffed with Sicilian ragù, arancine are the ultimate Sicilian street food. This recipe presents the traditional version with meat and peas.
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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, Parmesan and mozzarella.
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.
Breadcrumb crust
Freeze the arancine and fry them when ready to eat
Arancine are perfect for a Sunday lunch or for celebrations. If frozen, just fry them at the time of consumption. Enjoy the arancine piping hot and crispy, perhaps accompanied by a glass of beer.
Italia, Sicilia
| Energy (kcal) | 332.85 |
| Carbohydrates (g) | 46.2 |
| of which Sugars (g) | 2.54 |
| Fat (g) | 11.95 |
| of which Saturates (g) | 6.35 |
| Protein (g) | 12.18 |
| Fiber (g) | 1.66 |
| Sale (g) | 0.35 |
