Sicily
Arancini
Golden rice balls with a molten heart. Sicily's street snack and the best fate for leftover risotto.
90 minTime
23 gProtein each
mildSpice
Make it your way
Grandma's wayRagù and peas, Palermo style.
The original723kcalsame
23 gproteinsame
3 gfibresame
90minutessame
Arancine al ragù.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Cook rice in salted water with saffron until absorbed. Stir in butter and parmesan, spread on a tray and cool completely.
- 2Cook onion and mince until browned, add passata and peas and simmer to a thick ragù. Cool.
- 3Take a handful of rice, cup it, fill with ragù and mozzarella and close into a ball or cone.
- 4Dip in thick flour and water batter, then roll in breadcrumbs.
- 5Fry at 175C until deep golden, 5 to 6 minutes.
Serve it like this
Serve hot on a paper lined plate, one per person cut open to show the molten centre, with marinara for dipping.