Arancine “Accarne”

A stuffed rice ball, deep fried, full of love with the shape of the Sun: that’s how I would describe an Arancina. And yes, I said “arancinA” not “arancinO”, since this is the recipe for the Arancina (female!) as it is done in Palermo, and not the Arancino (Male!) more common in the area near Catania – It’s not a secret that I’m from Palermo so I’m part of Team Arancina (A big hug to all my friends from Catania!). We published already the recipe of the Arancina al Burro (Mozzarella and Ham) that you can find here – The one that you’ll find here is exact the same recipe, with a different filling, and called Arancina “Accarne” (Alla Carne – with beef), that together with the Arancina “Abburro” (Al burro – With butter, Ham and Mozzarella.. no butter in it surprisingly!) are the 2 staples across all different type of Arancine. The filling is practically a very thick Ragu’, and it can contain Peas and Carrots, or just meat (me personally, I love it with peas!)