Rice used to be a staple crop in Sicily, and while it’s no longer farmed in the region, it’s still enjoyed, especially in one of the island’s most iconic foods.
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15 Comments
First!
I love arincini and suppli! Thank you!!!!
Pbs isn't a reliable source of information. 51 formers cia agents agree.
wait!! wait!! where is the ground beef ragu with peas???
Your a wizard!!!! Thank you!
Completely devastated by the election turn out and anixeity on max, but these cooking videos are some comfort at least
Is lemon normal?
Not even close to the real deal.
It's not egg you roll them in. Traditionally you roll them in a batter and then the breadcrumbs.
Somehow I made Arancini the first time by accident. I had leftover risotto and thought huh, I have this parmigiano reggiano and a half bag of panko, let's see how this is if I stuff a chunk of parmigiano reggiano in it, panko it and deep fry it. I thought whoa this is so good, thinking I'd invented something. Nope! Lmao.
I did your apple crisp with a couple differences…. people said it was the best they ever tasted
I peeled seventeen apples in a single stroke straight
Every year I make about a hundred of them, these are the worst arancine I have ever seen. If you tried to sell these in Palermo you'd be chased out of the island
By coincidence, I've been playing around with arancini recipes over the past month. I've got a couple of questions. The assembly is a bit time consuming, so I'm looking at what can be done in advance. Can the arancini be assembled AND breaded in advance? Can they be cooked in advance and reheated? How? Microwaving didn't work well. I'm thinking a few minutes in a 375F oven. How about freezing them, either cooked or uncooked?
Is there a recipe for how to make risotto?