Arancini (ficoccelle) with pears and chocolate

Arancini (ficoccelle) with pears and chocolate

Introduction to the recipe

Pears and chocolate: a timeless romance! The pairing of these two ingredients is, indeed, one of the most popular and common in pastry-making tradition, giving rise to desserts of rare elegance and sophistication. It is to maintain this sense of sophistication that we recommend serving these pear and chocolate ficoccelle in mini-format, accompanied by an exquisite sauce to complement their flavour and create an extraordinarily pleasant combination of textures on the palate.



80 grams


Ingredients for about  24 ficoccelle

For rice:

  • 500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
  • 500 ml of milk
  • 500 ml of water
  • 80 grams of butter
  • 170 grams of sugar
  • 1 vanilla stick

For the finish:

  • 100 gr of flour
  • 180 ml of water
  • 2 eggs
  • 150 gr of bread crumbs
  • 100 gr of caster sugar

For the filling:

  • 3 ripe pears
  • the juice of ½ lemon
  • 50 g of dark chocolate
  • For the finish:
  • 100 gr of flour
  • 180 ml of water
  • 2 eggs
  • 150 gr of bread crumbs


For the sauce:

  • 3 ripe pears
  • 150 gr of chocolate
  • 100 gr of sugar
  • 2 teaspoons of rum
  • ½ glass of white wine



Preparation of rice and filling


How to prepare the rice:

  • Put the water and milk in a pan with the butter, the vanilla stick engraved for long and sugar. When it comes to a boil add the rice and mix well
  • Cover and cook over low heat until the rice absorbs everything and is cooked but al dente
  • When cooked, stir in, pour the rice on a cold surface and spread evenly to allow rapid cooling
  • When the rice has cooled, it is ready to prepare the ficoccelle

It is important that the rice is quite dry and cold.

The filling

  • Prepare the filling: peel the pears, chop them into very small pieces and coat them with the filtered lemon juice, then add the chocolate chips and mix well
  • Prepare the sauce: peel and chop the pears into little pieces, then put them in a small pot with the wine, rum and sugar, allow them to come to a boil, and then simmer for about 5 minutes.
  • Use a blender or food processor to mix the still-hot pears with the chocolate chips
  • Shape the ficoccelle and put in the freezer a couple of hours before passing the ficoccelle in the batter

Shape the ficoccelle

The finishing touch

Put the ficoccelle in the batter and in the bread crumbs as follows:

  • In a bowl, place the flour
  • Add the egg and water and beat well with whips
  • When the batter is smooth and dense, pass the ficoccelle
  • Immediately after having passed them in the batter, pass the ficoccelle in bread crumbs


  • Fry in plenty of oil until golden brown, to ensure your ficoccelle fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
  • Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
  • If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
  • Immerse the ficoccelle gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
  • When they are done, place the ficoccelle on absorbent paper, then serve.
  • Serve the ficoccelle with sauce on the side.

Enjoy your meal !


To really bring out the flavour of the fruit, add a puréed pear to the rice while it is cooking.

Bonus idea

To make the sauce even more delectable and aromatic, add a pinch of cinnamon.



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