Sicilian arancini | fried rice balls
Another example of street food are Arancini. The name “arancino” recall the shape of oranges. Probably this dish comes from the need to use leftovers. It would come from the popular cooking tradition, where the leftovers was recycled so inventive and tasty. There are different recipes, but the classic one is arancino filled with ragù and mozzarella.
PREP TIME: 30 minutes
COOK TIME: 4 – 5 minutes
TOT TIME: 35 minutes
SERVES: 6 arancini
6.3 oz. / 180 gr rice
2.4 oz. / 70 gr mozzarella cutted into cubes
3.1 oz. / 90 gr ground beef
parmigiano cheese to taste
2 tbs of margarine
1/2 cup of tomato sauce
1/2 cup white wine
salt to taste
- Cut mozzarella into cubes. Make to boil the rice and rinse it, When it is still hot, add 1 tbs of margarine and parmigiano cheese. Make it cool, and then add 1 egg.
- Melt 1 tbs of margarine in a sause pan. Add ground beef, add wine and cook at medium heat. Then add tomato sauce, salt and cook for more or less 15 minutes at low heat.
- Make ball shape with the rice. Make a hole with your hand, in the middle of the ball. Add ragù and mozzarella. Close the hole with other rice and make round shape.
- Dip the rice balls into beaten eggs and then into bread crumbs. Repeat this step twice.
- Frying with hot vegetable oil. When arancini became golden leave it from the heat.
- Put arancini on scottex foil to absorbe excess oil. Serve warm!