Arancini — crispy fried rice balls, stuffed with ragù, peas, and cheese. A Sicilian classic.
Ingredients (for 12 arancini)
- 500g Scotti Riso for risotto
- 300g Barilla Ragù Contadino
- 200g Agromonte Ciliegino tomatoes
- 100g peas (frozen)
- Breadcrumbs and eggs for breading
- Carapelli olive oil for frying
Method of preparation
- Cook the rice, then cool it.
- Prepare ragù sauce with Barilla and Agromonte.
- Form balls with ragù filling.
- Bread and fry until golden brown.