Arancini. Autore e Copyright Marco Ramerini
Arancini. Autore e Copyright Marco Ramerini

Recipe of Sicilian arancini

Questo post è disponibile anche in: Italian

The Recipe of Sicilian arancini in particular with meat sauce is a typical and traditional dish of Sicilian cuisine.

The Recipe of Sicilian arancini is a speciality known also with the name of supplì preparated with rice stuffed with meat sauce, peas and caciocavallo, breaded and fried in plenty of peanut seed oil.

The Arancini o arancine often are a unique dish that is prepared in Sicily, traditionally, on December 13, Saint Lucia day.

To obtain excellent arancini it is essential that at the time of their preparation the rice is well cooked and without any presence of liquids, it must also be lukewarm.
The sauce must be cold and tight, small tricks to prevent the arancini from breaking during cooking.

The preparation of arancini is divided into six phases:

  • Preparation of the meat ragout also the day before
  • Rice cooking
  • Filling
  • League
  • Breading
  • Frying.


  • 500 grams of rice ( Rome or parboiled )
  • 1 vegetable nut
  • 1 sachet of saffron or 1 teaspoon of turmeric
  • 2 teaspoons of salt
  • 1 lt. of water
  • 1 knob of butter
  • 30 grams of grated pecorino cheese ( optional )
  • 1 Medium onion
  • 1 side of celery
  • 250 gr. of minced veal
  • 1 carrot
  • 250 gr. of minced pork
  • 2 bay leaves
  • meat broth q.b.
  • 1/2 glass of white wine
  • 3 tablespoons tomato paste or 400 gr. tomato puree
  • extra virgin olive oil
  • salt q.b.
  • pepper q.b
  • 100 gr. of caciocavallo cheese ( for filling )
  • 100 gr. of boiled peas
  • 60 gr. of flour
  • 60 gr. of water
  • 150 gr. of breadcrumbs
  • 1 whole egg
  • 1 Lt. peanut seed oil



Prepare the meat sauce starting with a sauté of onion, carrot, celery and bay leaf.
Now you can add the minced and browned for a few minutes.
Then pour the white wine and let it evaporate.
Now put the tomato paste, season with salt and pepper.
Continue cooking for at least 3 hours with a lid over low heat, adding meat broth if necessary.
You will have to get a reduced sauce, it is important for the filling phase to prevent the rice from becoming too wet.
Then, at the end of cooking, add the boiled peas and let them flavour for a few more minutes.


Now you can start the rice cooking procedure.
Then bring the water to a boil in which you have added the vegetable cube, the saffron, the knob of butter and the salt.
Now pour in the rice, stir and as soon as the water reaches a boil, lower the heat of the stove to low and cook without stirring.
When the liquid has completely withdrawn and the rice is cooked (it will take about 15-18 minutes) add the pecorino and turn.
Now you can transfer everything into a pan and let it cool.


Once the rice has cooled, you can proceed with the league.
Then, beat the water, flour and egg obtaining an alloy not too dense and not too liquid.
Meanwhile, in a saucer add plenty of breadcrumbs.
With your hands moistened, take a handful of rice and put it inside a hand forming a basin in the center.
Now, fill with a teaspoon of meat sauce that must be strictly cold and some cheese cubes.
Then close with a little more rice, compacted with your hands forming a smooth and compact ball.
Now, pass the arancino in the alloy composed of water, flour and egg.
Then, plunge it completely into the breadcrumbs, compacted again with your hands also filling any cracks and set aside.
In the meantime, take a pot with high edges and pour the seed oil.
When the oil has reached the ideal temperature ( just pour a pinch of breadcrumbs and wait for it to fry ) add the arancini a few at a time.
Then, during frying, sprinkle with boiling oil the surface of the arancini and as soon as they are golden, put them to drain on paper towels.
The arancini are served just fried.
There are those who bake arancini with a little oil on the surface but they can not be called arancini!
Arancini can also be filled with bechamel sauce, diced ham and mozzarella or other ingredients but those with meat sauce are always the best.

Arancini. Autore e Copyright Marco Ramerini

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