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arancini siciliani or arancine al ragù are fried saffron rice balls filled with beef tomato sauce, peas and cheese, for example scamorza or caciocavallo. It is a classic finger food/street food from Sicily. In Palermo they are called arancine, in Catania they areknown as arancini. They are also enjoyed as antipasto/appetizer/starter. The rice (Arborio or Carnaroli type) contains also saffron - which provides the characteristic taste and yellow color as well as some Parmigiano Reggiano. The filling includes also scamorza or caciocavallo cheese. Fried for a few minutes it can truly be called the Godfather of street food in Sicily.
This is an authentic recipe. All instructions how to prepare the arancini and all ingredients are also displayed in this video tutorial - in bothvEnglish and in Italian language.
For any questions feel free to ask me via the comments function. I am happy to help.
Copyright by Marco Dilenge
#arancini #arancinirecipe #sicilianriceballs