Antipasto

Arancini Siciliani

Golden fried rice balls with a ragù heart. The true street food of Palermo — crispy outside, rich and comforting inside.

1h 15m

Serves 12

Media

Ingredients

Cook rice with saffron until creamy. Spread on tray to cool completely.

Brown mince, add tomato paste, peas and season. Simmer until thick.

Shape cooled rice into balls, insert ragù and mozzarella cube in centre.

Coat in beaten egg then breadcrumbs. Double coat for extra crunch.

Deep fry at 180°C until deep golden brown. Drain and serve hot.

Sweet and sour eggplant agrodolce — the great Sicilian condiment. Serve warm, cold, on bruschetta or beside grilled fish.

The winter salad of Sicily — blood oranges, shaved fennel, black olives, red onion. Bright, refreshing, and impossibly beautiful.

Spring fritter of Sicilian artichokes, broad beans and peas — a celebration of the season cooked with olive oil, white wine and fresh mint.