Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Baked Sicilian Arancine: A Lighter Take on a Street-Food Classic
Golden baked Sicilian arancine wrapped in crisp puff pastry - lighter than the traditional fried version but every bit as flavourful.
🛒 Ingredients
▸ For the rice
- ✓ 500 g rice suitable for arancine
- ✓ 1 litre vegetable stock
- ✓ 50 g butter
- ✓ 1 sachet of saffron
- ✓ 50 g grated caciocavallo
- ✓ Salt
▸ For the filling
- ✓ 350 g Sicilian-style meat ragù
- ✓ 100 g peas
- ✓ 150 g tuma cheese, cubed
▸ For the coating
- ✓ 2 sheets of puff pastry
- ✓ 1 egg yolk for brushing
📊 Nutritional Information
Arancine are the beating heart of Sicilian street food - golden, joyful and capable of turning the simplest bite into a moment of pure celebration. This baked version was born from the desire to keep all the character of the classic arancina, but with a lighter touch. No frying, no splattering oil, just the warmth of the oven transforming a saffron-scented rice ball into a crisp, comforting treat.
The filling stays true to tradition: a rich Sicilian ragù, soft peas and cubes of tuma cheese that melt into a velvety centre. Wrapping each arancina in puff pastry gives a delicate crunch, making every bite feel indulgent without being heavy. It’s the kind of recipe that conjures memories of slow Sunday cooking, hands shaping warm rice, and family voices drifting through the kitchen.
Practical and modern, these baked arancine can be prepared ahead, frozen, and cooked just when you need them - ideal for relaxed suppers, buffets, parties or a cosy autumn evening craving a taste of Sicily. Light yet moreish, crisp on the outside and soft within, they’re an irresistible alternative that wins you over from the very first bite.
👨🍳 Preparation
- 1
Bring the stock to the boil, add the rice and cook until fully absorbed.
- 2
Stir in the butter, saffron and caciocavallo, then leave the rice to cool completely.
- 3
Warm the ragù, add the peas and leave to cool slightly. Cube the tuma.
- 4
Form the arancine by flattening a portion of rice in your hand, adding ragù and tuma, then shaping into a firm ball.
- 5
Cut the puff pastry into squares sized to wrap each arancina and enclose them gently.
- 6
Place the arancine on a baking tray lined with parchment and brush with egg yolk.
- 7
Bake in a static oven at 180°C for about 25 minutes, until golden.
- 8
Remove from the oven and allow to cool briefly before serving.
💡 Tips and Variations
For a milder filling, replace the ragù with cooked ham and tuma. If you’d like a deeper golden finish, brush the pastry with a mixture of milk and egg yolk.
📦 Storage
- • Keep the baked arancine in the fridge for up to 2 days.
- • Reheat in the oven at 170°C for 10 minutes before serving.
- • You can freeze them shaped and unbaked, and cook straight from frozen.
🍷 Pairing
These baked arancine pair beautifully with a young, fruity Nero d’Avola - vibrant enough to stand up to the ragù yet smooth enough to match the sweetness of the rice.
Your baked arancine are ready - light, crisp and wonderfully comforting. A perfect Sicilian treat for any occasion, whether shared at the table or savoured in a quiet moment all to yourself.
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