Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta Arancini - a Creamy Sicilian Delight
Discover this irresistible Sicilian twist: ricotta arancini with a soft, fragrant centre wrapped in a golden, crunchy shell.
🛒 Ingredients
- ✓ 400 g short-grain rice
- ✓ 250 g ricotta
- ✓ 150 g tuma
- ✓ 50 g grated caciocavallo
- ✓ 5 eggs
- ✓ semolina flour, as needed
- ✓ breadcrumbs, as needed
- ✓ extra virgin olive oil
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Ricotta arancini are one of those Sicilian creations that manage to be both rustic and elegant. Golden and crisp on the outside, their real charm lies within: a gently melting heart of ricotta, tuma and caciocavallo, fragrant and comforting in equal measure. It’s a beautiful variation on the classic, proving once again how Sicily can turn simple ingredients into something quietly extraordinary.
These arancini are ideal when you want to bring a touch of Sicilian warmth to the table - whether for an autumn gathering, a festive spread or simply a cosy evening meal. Their delicate flavour and creamy centre make them a favourite for anyone who loves the softer, subtler side of Mediterranean cooking.
With every bite, you’ll taste the balance of tradition and creativity that defines Sicilian street food at its best.
👨🍳 Preparation
- 1
Cook the rice in plenty of salted water, drain and transfer to a large bowl.
- 2
Add the grated caciocavallo and sieved ricotta. Mix well and allow to cool slightly.
- 3
Beat two eggs and stir them into the mixture with a little black pepper until smooth and well combined.
- 4
Take a small handful of the rice mixture and shape it in your palm, creating a hollow in the centre.
- 5
Add a few cubes of tuma, then cover with more rice to form a ball or cone.
- 6
Coat each arancino in semolina flour, then dip into beaten eggs with a pinch of salt, and finally roll in breadcrumbs.
- 7
Fry at 170°C until beautifully golden, then drain on kitchen paper.
- 8
Serve hot and crisp for the best flavour and texture.
💡 Tips and Variations
For a deeper, aromatic flavour, add a hint of nutmeg to the ricotta.
If you prefer a lighter version, cook them in an air fryer with a light spray of olive oil.
📦 Storage
- • Keep the arancini in the fridge for up to 2 days in an airtight container.
- • They can be frozen either raw or cooked and reheated or fried directly from frozen.
🍷 Pairing
Ricotta arancini pair wonderfully with a glass of Contessa Entellina Rosso, a velvety Sicilian red that complements their creamy, delicate centre.
Crisp on the outside and irresistibly soft within, ricotta arancini are a true celebration of Sicilian flavours. Perfect for sharing, they bring warmth, tradition and a touch of indulgence to any meal.
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