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Sicilian Arancini al Ragù (Crispy Stuffed Rice Balls)
Crispy golden Sicilian street-food spheres made of saffron-scented risotto stuffed with savory beef ragù, sweet green peas, and molten mozzarella.
Prep
30 min
Cook
35 min
Total
65 min
Ingredients
6servings
- Arborio risotto rice350 g
- Ground saffron or turmeric0.5 tsp
- Grated Parmesan40 g
- Lean ground beef200 g
- Small onion1 piece
- Tomato passata150 g
- Sweet green peas60 g
- Mozzarella cubes100 g
- Fine breadcrumbs120 g
- Eggs beaten2 piece
- Olive oil2 tbsp
Preparation Steps
1
Cook rice in water with saffron and salt until creamy and tender. Stir in Parmesan and spread onto a platter to cool completely.
15 min timer
2
Brown onion in olive oil, add beef, peas, and tomato. Simmer 15 minutes into a thick ragù filling. Let cool.
15 min timer
Cool meat filling before shaping to keep structure firm.
3
Cup cold rice in your palm, make an indentation, fill with a spoonful of ragù and a mozzarella cube, then seal into a firm ball.
10 min timer
4
Roll each ball in beaten egg, then coat thoroughly in breadcrumbs. Place on parchment-lined baking sheet, spray lightly with olive oil, and bake at 200°C (400°F) for 25 minutes until crunchy and golden.
25 min timer
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Provenance & Public Domain Audit
Source: Italian Regional Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
