Arancini

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Arancini are a typical speciality of Sicilian cuisine.

They are fried or, less commonly, baked rice balls, having a diameter of 8-10 cm, filled usually with ragù (meat sauce), but also with tomato sauce, mozzarella, peas, and other things. On the outside they are simply breadcrumbs.

The main type of arancino sold in cafes is an arancino con ragù, which has meat, peas, rice AND mozarella (typically). Often many cafes will also have arancini con burro (arancini with butter), and there are even many cafes that have a varied range of specialty arancini freshly made. (i.e. arancino con funghi (mushrooms), arancino con mellanzane (eggplant)...)

The name derives from their typical colour, which reminds the one of an orange (the Italian word for orange is arancia, and in Sicilian, arancini means "little oranges"). Arancini is masculine plural; the singular is arancino. In some parts of Sicily, especially in Palermo, the word is spelt in the feminine arancine (singular: arancina), closer to its origin from arancia.

There are a number of local variants, different in both fillings and shapes.

In Northern Italian cuisine, supplì are similar, but typically are larger, have fewer vegetables, use gravy, and the rice used is generally leftover risotto rather than specially made.

[edit] In popular culture

In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri's novels, is a well-known lover of arancini and he has contributed to making this dish known outside of Italy.

[edit] External links

• Step-by-step illustrated recipe in English
• A recipe and links to others

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