Arancina is a breadcrumbed, deep-fried ball of saffron rice, usually filled with ragù, peas and cheese or with ham and béchamel; round in Palermo, more often conical in eastern Sicily.

The origins of the arancina are much debated. Italian Wikipedia notes that the constant presence of saffron led to a supposed early medieval, Arab-era origin, and that the first dictionary entry for the dish is in Giuseppe Biundi's Sicilian dictionary of 1851. In Palermo, Syracuse and Trapani arancine are the food of the feast of Saint Lucy on 13 December, when bread and pasta are not eaten. Ke Palle Arancine d'Autore on Via Maqueda says it was the first arancineria in Palermo and lists more than 20 flavours, among them vegan ones.

Where to eat Arancina in Palermo

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Make it at home

Serves 84 hrIntermediate

Ingredients

  • 400g Arborio or Carnaroli rice
  • 1 litre vegetable stock
  • 1g saffron threads
  • 50g butter
  • 100g grated caciocavallo
  • 300g meat ragu (slow-cooked beef and tomato)
  • 100g frozen peas, blanched
  • 100g caciocavallo cheese, diced
  • 3 eggs, beaten
  • 200g fine breadcrumbs
  • Sunflower oil for frying

Method

  1. Steep saffron in 100ml warm stock. Cook the rice as a tight risotto with the remaining stock and saffron, finishing with butter and grated caciocavallo. Spread to cool completely, ideally overnight.
  2. Take a tennis-ball-sized lump of rice, flatten in your palm and place a spoon of meat ragu, peas and diced caciocavallo in the centre.
  3. Close the rice around the filling and shape into a round ball about 8cm across. Pat firm.
  4. Roll each ball in beaten egg then in breadcrumbs, pressing the crumbs to coat fully.
  5. Heat oil to 175 degrees Celsius. Fry arancine in batches for 4 to 5 minutes until deep golden, rolling them to crisp evenly.
  6. Drain on paper. Salt lightly and serve hot.

Editor tip. Refrigerating the cooked rice overnight is the key to the structure holding through frying; warm rice falls apart in the oil.

Common allergens: Gluten, Dairy, Eggs.