Recipes and Tutorials to make Sicilian Arancini

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Arancinette with salmon and pistachio

Arancinette with salmon and pistachio

Given that the salmon and pistachio filling is particularly rich, it is especially well-suited to be used in arancinette. Indeed, in this smaller format, it is more enjoyable, as its flavour remains well-balanced and does not become too overpowering.
Recipe - Arancini Messinesi (from Messina)

Recipe - Arancini Messinesi (from Messina)

One of the more appreciate variants of the classic ragout arancino, is the Messina one (arancino from Messina). The peculiarity? The presence of mortadella cubes together with minced meat.
Recipe - Roman Supplì

Recipe - Roman Supplì

Supplì are the Roman cousins of the arancino. They differ essentially due to their typically “red” rice, flavoured with either ragù or tomato sauce, and because of their cylindrical shape.
Recipe - Arancini with ricotta and chocolate

Recipe - Arancini with ricotta and chocolate

Ricotta, whether made from cow's milk or sheep's milk, plays a prominent role in Sicilian pastry-making tradition. When properly handled, its texture becomes creamy, soft and light, and it is delicious when paired with chocolate.

These ficoccelle have a centre that is soft and creamy, with a crunchy hint of chocolate chips... it’s impossible to have just one!

Recipe - Arancine with Ham and Butter

Recipe - Arancine with Ham and Butter

Arancine with butter, along with arancine with ragù and those with spinach, are among the most typical in the Sicilian tradition.

These arancine, which are almost always oval in shape, have a basic filling of mozzarella and béchamel sauce, often complemented with ham, but other variants feature an addition of mushrooms or salmon.

Since their basic flavour is “neutral”, arancine with butter can be customised however you wish, so let your imagination be your guide!

Recipe - How to make Arancini with meat ragù

Recipe - How to make Arancini with meat ragù

Arancini with meat ragù are by far the most traditional and well-known throughout Sicily. Every city and family has its own variant. As with pasta al forno (oven-baked pasta), some prefer it with a simple ragù sauce, while others love to add cheese, ham or hard-boiled eggs.
Recipe - How to make Supplì Mozzarella & 'nduja

Recipe - How to make Supplì Mozzarella & 'nduja

’Nduja is a spreadable spicy salami typical of the Calabria region. It was originally a poor man's food, prepared by peasants as a way to use the leftover parts of the pig. Today, ’nduja is highly prized and often used to top pasta or to make flavourful and colourful bruschette.

Le 9 domande più frequenti sull'arancino\a

Gli arancini si possono congelarePosso prepararli il giorno prima? Con che olio friggere gli arancini?  Quante calorie contiene un arancino?
  • Arancinotto Staff
Recipe - Potato croquettes

Recipe - Potato croquettes

Potato croquettes (or crocchè) are a typical dish of Southern Italy, now important members of the "finger food" category. Here is the recipe tested to work with the Arancinotto molds.
Recipe - Arancini with meat from Catania

Recipe - Arancini with meat from Catania

The classic recipe of arancini, this time strictly masculine, typical of Catania. The main difference from the classic version pi ù known? The presence of chunks of meat as a condiment.