Sicilian Arancini using the ARANCINOTTO | Kitchen on the Cliff with Giovanna Bellia LaMarca

Today I made the much requested Arancini; one of the best know Sicilian dishes! I made them the traditional way, but I also used a modern tool called the Arancinotto!

If you make it yourself, please share your creations with me. #KOCShareWithMe Buon Appetito!

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Rice Mixture:
2 cups Italian Arborio rice, or American Carolina rice, or Japanese rice, cooked and drained
2 eggs
1 cup grated Caciocavallo or Pecorino-Romano cheese 
 
Fillings:
1 cup ragú or meat sauce
1/2 of a  10 oz package frozen tiny peas, thawed
1 lb fresh ricotta cheese
8 oz mozzarella cheese, cut into small cubes
 
Assembly:
1 cup flour
1 cup water
2 cups unflavored bread crumbs
3 cups canola, vegetable or olive oil for deep frying

Filming and Video Editing by Francesca Sacco

My books:
Sicilian Feasts https://www.amazon.com/Sicilian-Feast...
The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-...
Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave...
Available on Amazon, Barnes and Noble, and other book vendors.

WEBSITE:
INSTAGRAM:   / giovannabellialamarca  
MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing