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Arancino o arancina? The Rice Ball - taste explosion

According to the Accademia Della Crusca (the international institute for the protection and the study of the Italian language) we can define the arancina as a round shaped fried rice ball made in western Sicily and the arancino as a Vulcano/conical shaped fried rice ball made in eastern Sicily, with the exception of Ragusa and Siracusa. I am pointing this out since Sicilian people are very sensitive to the topic. Since it is not easy to explain and there is a much lively debate about whether to call it arancina or arancino, We will call it fried rice balls

Stressing out that We are not from Sicily, I apologize in case this recipe does not reflect perfectly the tradition. Nevermind, here is a Sicilian tarantella which will rise up the spirits.

My mom is preparing the fried rice balls for dinner. She prepared the rice yesterday since it needed to rest. The recipe is for preparing 12 big or 24 small rice balls. Boil 500 gr of semifino rice, drain and cool down the temperature. Dress the rice with parmesan, pepper, two egg yolks, and salt. You can also use saffron or besciamella. Let it rest for at leats 12 hours in the fridge.

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1st stuffing - Cook in a pan 150 gr of minced meat with tomato sauce and peas. Remember to include also the scamorza.

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2nd stuffing - slices of the scamorza and the ham.

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Put the rice in one hand and place the stuffing in the middle. Give it a shape of a cone or a sphere. Roll it in flour, then egg white and finally bread crumbs. 

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Deep fry in hot oil, keeping the stove at low temperature.

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Buon appetito!

 

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