#sicilian

Arancini

Sicily's golden street-food jewels: balls of saffron risotto-style rice wrapped around a molten filling — classically a ragù of meat and peas with mozzarella, or ham and cheese — then crumbed and deep-fried until crisp and deep gold. Their name means 'little oranges', for their colour and shape. Crack the crunchy shell and the rice gives way to a savoury, cheesy, sometimes oozing centre. Found in every Sicilian bar and bakery, arancini are the perfect way to transform rice into something irresistible — crisp outside, creamy and rich within.