Homemade arancini with ragù alla Bolognese…

homemade aranciniIt is claimed that arancini originated in Sicily as far back as the 10th century. The balls of rice with various fillings are shaped, crumbed and fried, resembling an orange – the Italian for orange being arancia. (Rice cooked the day before and cooled in the fridge works best.) In Messina, they can be more cone shaped, while in Naples they are pall’e riso (rice balls) apparently. I think ours (made 11 centuries later in Australia!) ended up being influenced a little by both cities.

3 Comments

Filed under australia, italy, kitchen stories

3 responses to “Homemade arancini with ragù alla Bolognese…

  1. Have you been to Dolci Sapori in Clayfield? They make such delicious arancini. That was where I first discovered them. Truly delicious. Will I be able to get them in Northern Italy when I visit later this year?

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