Traditional sicilian arancini
This is an easy and economical dish to make. Originally from Sicily, aranci is easy to eat at the table or even to take away.
This is an easy and economical dish to make. Originally from Sicily, aranci is easy to eat at the table or even to take away.
1/3
Loading...Time
3 h. 30 min. =
15 min. +
15 min. +
3 h.
Utensils
1 deep fryer 1 sauce pan 1 mixing bowl
Ingredients for 8 parts
-
100 g. butter
allergen ! - 1 L. frying oil
-
200 g. mozzarella allergen !
- 1 Kg. riz rond
- 1 tea s. saffron
- 30 g. sea salt
- 2.5 L. water
Instructions
- Put all the ingredients to prepare the rice in a large non-stick pan. Turn on the heat and cook over medium heat, without stirring.
- Continue cooking until the rice has absorbed all the water.
- Turn off the heat and pour the contents into a saucepan, leaving to cool at least 3 hours.
- In the palm of your hand, form a ball with a handful of rice. Open the ball and fill it with a ball of filling.
- Close well and compact with very damp hands.
- Form a fairly liquid dough with the water and flour. Add the arancini and finish the breading with the breadcrumbs.
- Fry in plenty of hot oil. The arancini should be completely immersed in the oil. Take out the arancini when they are golden.
- Arrange them on absorbent paper, let cool and serve.
