In breve
The dish in short
- Round, the size of a tennis ball: saffron rice bound with butter, grated caciocavallo and egg, around a heart of meat ragù.
- The ragù: minced beef cooked with onion, carrot, celery, white wine, tomato and peas until thick, with cubes of fresh caciocavallo.
- The rice is boiled al dente, drained, dressed while hot and left to cool completely before shaping.
- Coated in beaten egg and breadcrumbs, then fried in plenty of olive oil until golden.
- Arancina in Palermo and the west, arancino in Catania and the east: both names are correct where they are used.
Il video, Palermo, Sicilia
Arancine
The video: Sicilian fried rice balls with meat ragù
Sicily's fried rice balls in their round Palermo form: saffron rice with butter and caciocavallo wrapped around a ragù of beef and peas, coated in breadcrumbs and listed among Italy's traditional food products as arancini di riso. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 12
- Hands-on
- 2 h 5 min
- Cooking
- 1 h 32 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 23 steps, as in the recipe.
Altri video
