Rice balls
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Products of Gastronomy
Production area:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: The whole island.
Brief description of the product: Rice-based product typically spherical in shape with meat filling, or alternatively with ham and mozzarella or spinach.
Description of the processing and maturing methods: Ingredients:
- for the arancini: rice, breadcrumbs, eggs, flour, grated caciocavallo (or parmesan), a knob of butter, salt and pepper;
- for the classic filling: meat with sauce, peas, “tuma” caciocavallo cheese, grated ragusano. Boil 500 of rice in a liter of boiling salted water, stirring constantly until it has absorbed all the water. Remove from heat and quickly add 2 beaten eggs, butter and grated caciocavallo (or parmesan). Put it to cool and at the same time prepare the filling by mixing the minced meat with a little sauce, the peas, the chopped tuma and a little grated caciocavallo.
With moistened hands, take a quantity of rice dough, roll it out on the palm of your hand, place a spoonful of filling on it and close the rice dough on top. You will have thus obtained a ball the size of an orange. Pass the arancino thus obtained first in the flour, then in the beaten eggs and finally in the breadcrumbs. Fry it in abundant boiling oil.
Specific materials and equipment used for preparation and conditioning: Description of the processing, storage and maturing rooms:
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Ref. Bibl. this product is mentioned in the book "I Vicere" by Federico de Roberto.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
