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Rice arancini to


Rice arancini to Palermo

Preparation time: 30 Minutes
doses: 6 Arancini
Cooking times: 4 Minutes
Cost: Medium
Difficolties: Medium


300 grams of rice
5 eggs
150 grams of tomato sauce
100 grams of minced veal
100 g of mozzarella
1/2 cup dry white wine
50 grams of grated Parmesan cheese
50 g butter
bread crumbs
Di Casa Extra Virgin Olive Oil

Arancini are one of the most famous recipes from Sicily. The classics are stuffed with meat sauce and mozzarella, but you can pick to make them special with your fancy.


Boil the rice, drain and season with 40g of butter and the grated Parmesan cheese. Spread it in a baking dish and let it cool, then mix it with two eggs.
In a saucepan, saute the ground beef with the remaining butter, pour the wine, add the tomatoes and cook for about 15 minutes. Season to taste.

Cut the mozzarella into cubes and let it drain in a colander to make her lose the liquid.
With big balls of rice formed roughly like a small orange. Obtained from each a groove where you will put a bit of sauce and diced mozzarella. Richiudete with more rice and give the typical shape of the Sicilian arancini cone.

Pass them before in the remaining beaten egg and then in bread crumbs, repeating the operation a second time, thus making a double breading.
Let stand arancini in the refrigerator for half an hour, then fry in hot peanut oil until they are golden brown.

Drain the Sicilian rice balls on paper towels to dry and warm eat them.
So arancine be perfect rice after cooking must be dry. If you want the richest arancine add the peas and ham filling.

Next recipe

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