Arancini al Ragù
Arancini al Ragu
Sicily's iconic saffron rice balls filled with slow-cooked meat ragù and peas — the classic version. The filling is a rich, long-cooked beef and pork ragù (sometimes with a little tomato paste and peas) encased in saffron-tinted risotto rice, coated in breadcrumbs and deep-fried until the outside shatters. Every Sicilian family has their recipe.
- Total
- 1 hr
- Serves
- 8
- Level
- Medium
Prep 25 min · Cook 35 min
Ingredients
Method
Ragù: brown onion and both minced meats; add tomato paste; cook 2 minutes. Add red wine; reduce. Cover and simmer 45 minutes. Add peas; cook 5 more minutes. Season well. Cool completely; stir in diced mozzarella.
About 5 min
Rice: cook as for risotto with saffron; cool; mix in eggs.
About 17 min
Shape: with wet hands, take a cup of rice; flatten; add 2 tbsp ragù; seal into a cone or ball shape.
About 17 min
Coat in flour → egg → breadcrumbs. A second coating of egg and breadcrumbs is traditional and gives a thicker crust.
About 17 min
Deep fry at 175°C for 5–6 minutes until deeply golden. The cone shape is traditional in Palermo; round is traditional in Catania. Eat hot.
About 3 min
Nutrition per serving (estimate)
- Calories
- 460
- Protein
- 20 g
- Carbs
- 56 g
- Fat
- 18 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 580 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.