Sicilian Arancini
6 servings
60 minutes
Sicilian arancini are a fragrant treat from sunny Italy, made with special love. These crispy golden balls of tender Arborio rice infused with saffron hide a juicy meat filling inside, complemented by tomato sauce and Parmesan. Their crunchy breadcrumb coating and airy egg-based dough create the perfect balance of textures. Originally, arancini were a simple peasant dish but over time became a hallmark of Sicilian cuisine. They can be served as an appetizer or main dish and paired with savory sauces. The taste of arancini combines tenderness, richness, and a hint of spiciness, making them an essential treat on festive tables. Enjoy their warmth and the richness of Mediterranean aromas!
1
Sauté chopped onion, carrot, and celery in a tablespoon of olive oil. Add both minced meats and lightly fry. Pour in the tomato sauce and paste and simmer for another forty minutes.
- Olive oil: 3 tablespoons
- Onion: 0.5 head
- Carrot: 0.5 piece
- Celery stalk: 0.5 piece
- Ground beef: 85 g
- Ground pork: 85 g
- Tomato sauce: 200 g
- Tomato paste: 2 teaspoons
2
Sauté chopped red onion in the remaining olive oil until soft. Add rice, stir, then add saffron and one and a half cups of water. Bring to a boil, cover, and remove from heat. After twenty minutes, stir in parmesan, salt, and pepper.
- Olive oil: 3 tablespoons
- Red onion: 1 head
- Arborio rice: 300 g
- Saffron: 0.3 teaspoon
- Grated Parmesan cheese: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
3
Mix flour, eggs, and half a glass of water. In a separate bowl, pour in the crumbs. Shape a tablespoon of rice into a round pancake, place a teaspoon of filling in the center, and mold it into a ball.
- Wheat flour: 50 g
- Chicken egg: 2 pieces
- Breadcrumbs: 300 g
4
Dip in the egg mixture and coat with crumbs. Shape the remaining arancini and refrigerate for twenty minutes.
- Chicken egg: 2 pieces
- Breadcrumbs: 300 g
5
In a large skillet, heat the oil to 180 degrees. Fry until golden brown. Place on paper towels and cool.
- Vegetable oil: to taste
