If you want an even more authentic arancino fry it in lard (it makes everything better).
That’s the traditional fat in Sicily for most things (even cannoli shells).
Also use fresh mozzarella (drain it first for a few hours but that solid cube is just not mozzarella in italy, if you don’t want to use real mozzarella use any cheese you like even if not traditional).
Also you don’t need to plate, they are street food, you can eat them while you go for a walk and enjoy the sea. I loved eating them on the beach in the evening after a long day out.
Try the variations with saffron risotto, ragù risotto, white risotto with ham and mozzarella… they are all amazing.
Still they are of course already good, I would eat them.
1 Comment
If you want an even more authentic arancino fry it in lard (it makes everything better).
That’s the traditional fat in Sicily for most things (even cannoli shells).
Also use fresh mozzarella (drain it first for a few hours but that solid cube is just not mozzarella in italy, if you don’t want to use real mozzarella use any cheese you like even if not traditional).
Also you don’t need to plate, they are street food, you can eat them while you go for a walk and enjoy the sea. I loved eating them on the beach in the evening after a long day out.
Try the variations with saffron risotto, ragù risotto, white risotto with ham and mozzarella… they are all amazing.
Still they are of course already good, I would eat them.