SICILIAN ARANCINE, very simple and tasty recipe, soft, perfect as a main dish, crispy rice balls, gooey, rich in cold cuts, cheese, and peas.
I wanted a tasty idea for lunch and I had a crazy craving for homemade Sicilian arancine, the real ones, from Sicilian street food, crispy on the outside and super gooey inside. The classic fried rice balls that everyone agrees on, including adults and children.
The traditional Sicilian arancine are a complete, rich, and hearty dish, perfect to prepare in advance. I love them because with a few ingredients you can bring to the table a typical Sicilian recipe that feels like a celebration, Sunday, and home.
We’re talking about saffron rice, flavorful filling with ragù, peas, gooey cheese, well-done breading, and golden frying. The result? Crispy arancine, dry and with a soft heart that stretches with the first bite.
This is the recipe for classic Sicilian arancine, a home version, without stress. You don’t need to be true Sicilian, just follow a few clever tricks to prevent them from opening and to get a perfect breading.
Ideal as a main dish, great for a Sunday lunch, also perfect as takeaway food or to bring to a dinner with friends. And yes, one leads to another.
Follow me into the kitchen today for Sicilian arancine with peas.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Hour 30 Minutes
- Portions: 12-14
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 500 g Arborio rice
- 5 cups vegetable stock
- 1 packet saffron
- 3 tbsps butter
- 3/4 cup grated Parmesan cheese
- salt
- 3.5 oz salami (diced)
- 3.5 oz cooked ham
- 5.3 oz peas, canned, drained
- 5.3 oz provola cheese
- pepper
- flour (the one you usually use)
- breadcrumbs
Steps
Cook the rice in the stock until it absorbs it all. Off the heat, add saffron, butter, and Parmesan, spread on a baking sheet, and let cool completely.
In a pan, heat a drizzle of oil, add peas, salami, and ham.
Let it flavor for 2–3 minutes, a sprinkle of pepper, and turn off the heat. Let cool, then add the provola.
Take a handful of rice, press in the center, add a spoonful of filling with a piece of provola.
Close well and form a ball.Prepare a smooth batter with flour and water, pass the arancine in the batter, then in the breadcrumbs.
Fry in oil at 340–355°F until they are golden and crispy.
Drain on absorbent paper.Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
SICILIAN ARANCINE
USEFUL TIPS (FEW BUT GOOD)
– Use well-dried rice: if it’s too moist, the arancine will open
– Let everything cool before forming the rice balls
– The filling must be cold, not lukewarm
– Double breading if you want them extra crispy
– Fry them a few at a time for perfect golden browning
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SICILIAN ARANCINE FAQ
Can Sicilian arancine be baked?
Yes, they come out lighter, but less crispy than the classic frying.
Arancine or arancini?
It depends on the area: in Palermo, arancine; in Catania, arancini. The recipe doesn’t change.
Can arancine be frozen?
Yes, when raw and already breaded. Then they can be fried directly from the frozen state.
What is the most common filling?
The classic is ragù with peas and cheese, but there are thousands of variations.
What rice to use for Sicilian arancine?
Originario or Roma rice, they hold the shape well.
