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At Huckleberry Hill we follow the TACUS art association. I love this image. The Italian art association archives beautiful artwork and also has a fun blog. Don’t you love this image of the ship sailing from the Port of Palermo?
Frequently, the art association blog of TACUS featured Sicilian Street food.
My favorite version of arrancini is with peas and cheese. I like red sauce but they are yummy plain.
What is your favorite Sicilian Street food? I would love to hear from you. Huckleberry Hugs, Maxine (AKA Molly)
-ARRANCINI WITH PEAS-
Step One:
Pre-make and cool the risotto or rice with peas: 2 ½ cups cooked and cooled risotto or short-grain rice with ½ a cup of thawed peas mixed in.
Breading:
- 1 cup Italian-style seasoned bread crumbs, any variety
Filling:
- 2 ½ cups precooked and cooled risotto or short grain rice
- 1/2 cup Italian-style seasoned bread crumbs
- 3/4 cup finely grated Parmesan cheese, any variety
- 1/4 cup finely torn fresh organic basil leaves
- 2 large organic eggs, beaten well
- 2 or 3 fresh mozzarella balls or 8 mini balls
- Vegetable oil, for frying pan
- Breading: Put half (1/2 a cup) of the seasoned bread crumbs in a bowl and set aside.
- Filling: In a medium bowl, combine the cooled risotto with peas, half the bread crumbs, Parmesan, basil, and eggs. With damp hands, using about 2 tablespoons of the risotto mixture, form the mixture into 1 3/4-inch diameter balls. Make a hole in the center of each ball and insert a bit of fresh mozzarella. Cover up the hole to completely enclose the cheese. Roll the balls in the breading to coat. TIME TO FRY: In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way and fry. Drain on paper towels and serve. ENJOY! Terrific with red sauce or plain. Delicioso!