Sicilian Ragù Arancini (Crispy Golden Crust Without Deep Frying)
The authentic cone-shaped Sicilian arancino, without plunging into oil. A thick, crispy breadcrumb crust with a warm heart of saffron rice and rich meat ragù. Sublime!
The authentic cone-shaped Sicilian arancino, without plunging into oil. A thick, crispy breadcrumb crust with a warm heart of saffron rice and rich meat ragù. Sublime!
Ingredients
- 1.5 cups cold risotto rice
- 1 sachet saffron
- 3.5 oz thick meat ragù
- 1.8 oz cooked peas
- 1.8 oz Caciocavallo or Provolone cheese, diced
- Flour, for batter
- Water, for batter
- Breadcrumbs, for coating
- Olive oil spray
Instructions
Dissolve saffron in one tablespoon of hot water. Combine with the cold rice and mix thoroughly.
Portion the rice into handfuls. Flatten one portion in your palm. Place a spoonful of ragù, peas, and a cheese cube in the center.
Enclose the filling with the rice, shaping it into a ball or cone. Prepare a thin batter with flour and water. Dip each arancino into the batter, then coat completely with breadcrumbs.
Lightly spray the arancini with olive oil. Cook at 400°F for 15 minutes, turning them over at the halfway point.
Nutrition Facts
Amount per 1 servingChef's Tip
"Ensure the rice is thoroughly chilled. Using warm or room-temperature rice will prevent the arancini from holding their shape."
