Everybody who has been to Sicilia is sure to have eaten arancini, the pride of the Sicilian cuisine – they are rice balls with different fillings – meat, cheese, ham, sausage, mushrooms or spinach with ricotta. Arancini means “little oranges.” This dish is named so because bright yellow rice balls look like oranges. They get the color from saffron, yolks, a little tomato and being fried in oil.
Ingredients for Rice Balls Arancini
- 0.9 lb Arborio rice
- 2 yolks
- 0.2 grated parmesan
- saffron on the tip of a knife
Ingredients for filling
- 0.2 Prosciutto ham
- 3 tablespoons green peas
- 1 onion
- 3 tablespoons tomato sauce
- 0.2 lb mozzarella
Recipe for Rice Balls Arancini
- Boil rice until ready in salted water. The rice should come out starchy and sticky, not falling apart.
- Add saffron dissolved in a spoon of water, yolks and grated cheese to the warm rice.
- Mix it all carefully and leave to cool down.
- For filling fry finely chopped onion.
- Add minced ham and tomato sauce. Simmer everything for about 5 minutes.
- When the mixture has cooled down, add peas and minced mozzarella.
- Take with a wet hand some of the rice, make small flat cakes, put on the filling and roll up into a ball so that the filling gets closed up inside.
- Roll the balls around in baking bread.
- Fry in a large amount of oil until they acquire a nice golden crust.
- Take the balls out with a slotted spoon and place on a plate covered by a paper napkin.