Arancine

Arancine

Savoury rice balls

By
From
Spring in Sicily
Makes
15-20 arancine
Photographer
Simon Griffiths

Traditional Sicilian arancine are filled with a mixture of minced meat, pine nuts, currants, cinnamon and tomato concentrate. This recipe comes from my aunt (who lived in Palermo, but originated from Lugano in Switzerland). She made her arancine with a mozzarella and ham filling; I suppose it was a fusion of north and south. This dish is best made with leftover risotto. Use arborio rice as it sticks together better than carnaroli.

Ingredients

Quantity Ingredient
300g leftover risotto
1 large fresh mozzarella ball, cut into small cubes
2 thick slices cooked ham, very finely chopped
120g unbleached plain flour
2 organic eggs, lightly beaten
240g fresh breadcrumbs
500ml sunflower oil, for frying

Method

  1. Moisten your hands with a little water, then take a tablespoon of risotto and flatten it gently in the palm of one hand. Place a cube of mozzarella and a little ham in the centre, then shape the risotto around the filling, forming it into a neat, tight ball. Add a little more risotto to cover the filling if necessary.
  2. Roll the arancine in the flour, shaking off any excess. Dip them into the eggs, then coat with breadcrumbs. Pat the arancine well with your hands to make sure they are nice and firm and evenly coated. Place them on a board, ready for frying.
  3. Heat the oil in a medium saucepan. Deep-fry the arancine in batches over a medium–high heat until golden, turning them frequently as they cook. Drain on kitchen paper and keep them warm while you cook the remainder. Serve straight away.

Variation

  • To make black squid ink arancine, use risotto made with fish stock. Add a little squid ink to the risotto to make it black. Follow the method for the arancine recipe above, substituting prawns for the ham.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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