Arancini

Crispy Sicilian fried risotto balls filled with ragù and mozzarella, golden and irresistible.

Arancini — little oranges — are one of Sicily's most beloved street foods, made since at least the 10th century, with Arab influence evident in the use of saffron in the rice and the sweet-savoury spiced meat filling. The dish reflects Sicily's history as a crossroads of civilisations — Greek, Arab, Norman, Spanish. Every Sicilian town has its own tradition: in Palermo they are round and filled with ragu; in Catania they are cone-shaped representing Mount Etna. The key is cold leftover saffron risotto — never freshly made rice. Street vendors in Palermo sell thousands every morning, eaten hot from the fryer as breakfast.

Arancini must be made from completely cold leftover risotto. Use real ragù inside not just cheese. Double coat in breadcrumbs for the crispiest shell.