These savory little rice balls are known as arancine, or "little oranges," due to their golden crust, which gives them the appearance of their namesakes. The classic filling is a rich meat and tomato sauce with peas-although stuffing them with various types of cheese, with cheese and prosciutto, or with chopped vegetables in a white or cheese sauce, is also popular. Similar to the Roman suppli al telefono, arancine are served as snack food in bars and cafes all over Sicily. They can be assembled up to an hour in advance and fried at the last minute, or they can be fried and kept warm in a low oven for up to an hour.
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