As of: March 8, 2024, 5:22 p.m
By: Sandra Keck
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Sicily, sun, beach and... arancini!
The crispy, fried rice balls with ragù filling are a classic of Sicilian street food cuisine.
A sunny day in Palermo, the smell of fried delicacies is in the air, street vendors are selling their arancini.
These golden-brown balls contain pure Sicilian joie de vivre: creamy risotto coated in crispy breading and filled with hearty ragù - a delight for every street food lover!
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With this recipe you can easily recreate the delicacy at home and get a piece of Sicily on your plate.
For dessert there's a fruity lemon tiramisu and/or a homemade limoncello, because Bella Italia tastes something like that.
For Sicilian rice balls with ragù filling you need these ingredients:
These golden brown, crispy rice balls filled with ragù are a classic of Sicilian street food cuisine.
The recipe for arancini is available at Simply Tasty.
(Symbolic image) © Pond5 Images/IMAGO
Ragù (Italian meat sauce):
2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
200 g minced beef
100 ml white wine
400 g pureed tomatoes
100 ml vegetable broth
1 tsp tomato paste
100 g frozen peas
1 tsp salt
1 tsp pepper
1 pinch of nutmeg
1 pinch of sugar
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1 l vegetable broth
50g margarine/butter
1 pinch of saffron threads, ground
1 pinch of turmeric
250 g risotto rice
Aside from that:
50g flour
150 ml water
150g breadcrumbs
frying oil
The arancini can be prepared thanks to these step-by-step instructions:
For the ragù:
Heat the olive oil in a pot and sauté the onion, carrots and celery.
Add minced meat and fry until crumbly.
Deglaze with white wine and add tomatoes, stock and tomato paste.
Cover and simmer everything for two hours until the sauce has thickened.
Add peas and simmer for another 5 minutes.
Season with salt, pepper, nutmeg and sugar.
Allow to cool completely.
For the risotto:
Heat the broth in a large pot together with margarine, saffron and turmeric.
Add the rice and simmer, covered, for about 20 to 30 minutes, until the rice is cooked through and the liquid has completely absorbed.
Allow to cool to room temperature.
For the arancini:
With moistened hands, shape the risotto rice into twelve balls the size of tennis balls.
Pour a heaping tablespoon of ragù into the center of each ball and seal the balls.
Chill the rice balls in the refrigerator for at least an hour.
Whisk flour with water.
First coat the arancini in it and then in the breadcrumbs.
Heat frying oil in a pot (180 °C).
Fry the arancini in batches for three to four minutes until golden brown.
Drain on kitchen paper and serve.
Simple Tasty Tip:
It's particularly tasty if you use carnaroli rice for the creaminess and hearty parboiled risotto rice.
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Arancini come in a wide variety of varieties.
In addition to the classic filling with ragout, vegetarian fillings with mushrooms, vegetables or cheese are also popular.
(Symbolic image) © Pond5 Images/IMAGO
Another Sicilian specialty is cannoli, a dessert made from a fried roll of dough filled with ricotta cream.
Cannoli are popular throughout Italy and are one of nine must-eat things to eat in Milan.
Looking for more recipes?
In the PDF library at simply-tasty.de you will find a large selection of recipes that can be downloaded free of charge after successful registration.
The variety of recipes on offer invites you to take a look at the PDF library and find inspiration.
Discover numerous recipes in the Simply Tasty PDF library now.
The editor wrote this article and then used an AI language model for optimization at her own discretion. All information has been carefully checked. Find out more about our AI principles here.