Arancini

I love Sicily. This is the traditional meal in Sicily which I would like to share with you.

Filled rice balls look and taste great and are a great finger food for a reception or party. Preparation time is about 1 hour. 

For two people you will need:

8oz Rice (Sushi rice is the best for rigs recipe)

1oz Pecorino

1 Pinch Saffron

1 Onion

2 Mackerel or Sardine Fillets

1 Chili Pepper

1 Egg

2oz Corn Semolina 

Chives

Oregano

Olive Oil

Salt

Pepper

Preparation

Cook the rice until it is done but not soft. Mix in a pinch of saffron, salt and some pepper. Let the rice cool down and grate the pecorino cheese and mix in most of it with the rice, stirring throughly- just leave 1 good pinch of grated cheese to one side. 

Sweat the finely chopped onion in olive oil and add the chopped fish fillets. Salt and pepper and some lemon juice are next, and add the finely chopped herbs and chili pepper. Let it simmer for a few minutes until the fluid is almost gone.

Wet your hands with some water, spread some of the rice onto the palm of your hand, place a teaspoon of the fish mixture in the center and fold the rice around it to enclose it in a ball. 

Beat the egg with a whisk. Dip the rice balls into it and then into the semolina. Let them stand for 5 minutes and then fry them in olive oil until they are golden brown. Use the last pinch of pecorino to sprinkle over the rice balls before serving.  

Tip

Use ground beef for the filling in place of fish. Mix it with some finely chopped pork belly- and if you don’t like corn semolina try breadcrumbs instead.