Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Butter Arancine: A Taste of Sicilian Tradition
Discover the delightful butter arancine, a Sicilian classic perfect for any occasion. Tradition and flavour in every bite!
📖 What is it
Discover the delightful butter arancine, a Sicilian classic perfect for any occasion. Tradition and flavour in every bite!
🛒 Ingredients
- ✓ 500g round-grain rice
- ✓ 200g tuma cheese
- ✓ 50g grated Sicilian pecorino
- ✓ 200g diced cooked ham
- ✓ 100g butter
- ✓ 3 eggs
- ✓ 2 cups meat stock
- ✓ breadcrumbs
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Butter arancine are a true emblem of Sicilian cuisine, a journey through aromas and flavours that tell tales of heritage and togetherness. These golden spheres, crisp on the outside and soft within, hide a creamy centre of cheese and ham that brings the warmth of Sicilian kitchens straight to your home — reminiscent of festive gatherings and family moments. Ideal all year round, they invite you to dive into the island’s rich culinary tapestry, where every mouthful is a comforting hug of taste and memory.
👨🍳 Preparation
- 1
Cook the rice in a litre of lightly salted stock until fully absorbed.
- 2
Stir in the pecorino and one beaten egg, then leave to cool slightly.
- 3
Shape the rice into balls roughly the size of a medium orange, placing a piece of tuma, some diced ham, and a knob of butter in the centre.
- 4
Seal the arancine and roll them in breadcrumbs.
- 5
Fry in plenty of hot extra virgin olive oil until golden, then drain on kitchen paper to remove excess oil.
- 6
Serve the butter arancine piping hot.
💡 Tips and Variations
- •
For a bolder flavour, swap the tuma for aged caciocavallo or a melting mozzarella, ensuring the oil stays at the right temperature for an even, crispy fry.
- •
Use a deep-sided pan for frying to prevent splashes and achieve uniform cooking.
- •
If you prefer a lighter option, bake the arancine in the oven, brushing them lightly with extra virgin olive oil to keep that lovely golden finish.
- •
To enhance the umami, add a pinch of grated Parmesan to the filling — it enriches the flavour without overpowering the delicate ingredients.
- •
For a vegan twist, replace the cheese with blended cashew cream and use plant-based ham, following the same preparation method.
- •
Patience is key: let the rice rest before shaping the balls to get a firm yet tender texture.
📦 Storage
- • Store the arancine in an airtight container in the fridge for up to two days to keep their flavour and freshness intact.
- • Reheat them in a preheated oven at 180°C for about 10 minutes to restore their crispiness.
- • If making ahead, freeze the raw arancine individually wrapped in cling film for up to a month; fry them straight from frozen for the best results.
🍷 Pairing
To complement the rich, comforting flavours of butter arancine, opt for a Cerasuolo di Vittoria — Sicily’s prized red wine with its fresh fruitiness and smooth tannins creates a perfect harmony. Alternatively, a young Nero d’Avola pairs beautifully with its intense, spicy notes. For something from further afield, a light Chianti Classico or an elegant Pinot Noir are excellent choices to balance the creamy filling.
Making butter arancine is like bringing a slice of authentic Sicily into your kitchen — full of honest flavours and cherished traditions passed down through generations. I warmly encourage you to give this recipe a go and share the joy of Sicilian hospitality with your loved ones. Don’t forget to spread the love by sharing your experience with friends and family — after all, good food is best enjoyed together.
Rate this recipe
Click or tap the stars to rate