Arancini or Arancine depends on the area of Sicily where they are made… around Catania it is female, in Palermo it is male!
If I am wrong, correct me, I will gladly read you in the comments! 😉
Those who have never eaten a good arancino, raise your hand… if you have been to Sicily for sure! There you can find them really good and in various flavors!
Today I will explain some simple tricks to make them taste good at home too!
I made the classic ones with Ragù but if you want you can make them with ham or cheeses…
📝 INGREDIENTS:
For the ragù:
Celery carrot garlic
200 g Ground beef (or mixed)
Oil
Salt
1/2 glass White wine
150 g Peas
150 ml Tomato puree or pulp
300 g Arborio, Originario or Carnaroli rice
1 knob of butter
3 tablespoons Parmesan cheese
Saffron (or turmeric)
Caciocavallo or provola cheese
Peanut or sunflower oil (for frying)
For the batter: (liquid)
200 g 00 flour
As much water as it receives
Salt