arancini al ragù

Arancini al ragù are Sicilian filled, breaded and fried rice portions. Sonia Peronaci cooks rice in salted saffron water until the liquid is absorbed, then mixes in butter and grated caciocavallo. The rice cools on a tray. Her filling browns mixed minced meat with softened onion, adds red wine and tomato passata, then peas, and cooks down to a fairly dry sauce.^[1]

Rice encloses the cooled ragù and caciocavallo cubes. The shaped portions pass through flour, beaten egg and breadcrumbs, with a second egg-and-breadcrumb coating. They are fried until golden, drained and served hot.^[1]