Arancini di Riso alla Napoletana

You probably know Arancini as a Sicilian delight, but no Neapolitan fried plate worth its salt would be complete without the Neapolitan version.

Smaller than their Sicilian counterparts, they nevertheless pack in heaps of flavor and their bite sized form make them the perfect snack on the run.

Otherwise known as Palle di Riso or Palle 'e Riso, Balls of Rice, like their name Arancini di Riso suggests, these Neapolitan fried rice balls look like tiny oranges. But don't let that fool you. Served piping hot out of the fryer, they are a savory delight.

Giuseppe's version is Arancini in its purest form. Just freshly cooked rice, eggs and Parmigiano. Of course, they also make a great use of leftover rice, and as always, can be filled as you like. Add a bit of mozzarella for a cheesy, gooey center or a dab of tomato sauce for some color. Salami, ground meat, peas, and other cheeses like pecorino and provolone would work equally as well.

Ingredients

• 1/2 Kilo Arborio Rice

• 2 eggs lightly beaten

• 150 grams Parmigiano

• Bread crumbs

• Salt and Pepper

• Frying Oil

Method

• Cook the rice in salted water

• Let the rice cool down to room temperature

• Add Parmigiano, eggs, and salt and pepper to taste

• Form small balls with your hands

• Roll the balls in bread crumbs

• Fry the Arancini in batches until they are golden brown

• Remove to paper towels to drain

• Serve Immediately

Buon Appetito!

Arancini di Riso alla Napoletana was first published on NapoliUnplugged.com on July 12, 2012 as part of NU’s Cooking with Giuseppe series.

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