For pizza, lasgana and spaghetti, of course you already know. This snack is like a croquette but made from rice. The inside is soft savory and the outside is crispy savory. Tasty, eaten warm as a snack.
This Italian snack is called Arancini or arancine. In the form of balls made of rice and breaded on the outside. Inside is a meat sauce, tomato sauce, mozzarella cheese, and peas. Generally these balls are fried, but some are baked. The outside is crispy, while the inside is savory and creamy.
This food originated from Sicily, Italy and has existed since the 10th century
The name arancini is derived from the word ‘arancina’ in Italian which means small orange, because it is round and yellow orange like orange.
There are various variations of arancini. The type commonly sold in Sicilian a la cafes is arancini con ragù which consists of meat, tomato sauce, rice, and mozzarella cheese. Other variants are con burro (butter), con funghi (mushroom), con pistacchi (pistachio nuts), and con melanzane (eggplant).
Cooking arancini stuffing can take a long time
It is recommended that the filling be made first and stored in the refrigerator if not used immediately.
The rice used must be cooled before making arancini, so that the beaten eggs mixed in are not ripe. In fact, for good shape, rice can be stored in the refrigerator overnight. Arancini can also be made from the remaining risotto.
Like potato croquettes, fried arancini balls can be stored in the refrigerator. Also for arancini which has been fried but not yet used up. If you want it to be served, it can be fried or roasted again.
Arancini is usually sold in vendors or street food stalls and not in restaurants. These fried balls can be served as a snack at parties or served with salads.