Arancini
Arancini or arancine are fried (or, less commonly, baked) rice balls coated with breadcrumbs, said to have originated in Sicily in the 10th century.[1] Arancine are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas.
There are a number of local variants that differ in fillings and shape. The name derives from the food's shape and color, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means "little orange").
The main type of arancina sold in Sicilian cafes are arancini con ragù, which typically consist of meat in a tomato sauce, rice, and mozzarella. Many cafes also offer arancini con burro (butter), or specialty arancini, such as arancini con funghi (mushrooms), con pistacchi (pistachios), or con melanzane (aubergine).
In Roman cuisine, supplì are similar, but commonly filled with cheese. In Naples, rice balls are called palline di riso.[1]
[edit] In popular culture
In Italian literature, Inspector Montalbano, the main character of Andrea Camilleri's novels, is a well-known lover of arancine and he has contributed to making this dish known outside of Italy.
[edit] References
- ^ a b Zeldes, Leah A. (Oct. 21, 2009). "Eat This! Arancine, great balls of flavor from Sicily". Dining Chicago. Chicago's Restaurant & Entertainment Guide, Inc.. http://blog.diningchicago.com/2009/10/21/eat-this-arancini-great-balls-of-flavor-from-sicily/. Retrieved Oct. 23, 2009.
[edit] External links
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