#24 of italian forgotten classic: Arancini

#24 of Italian Forgotten Classics: Arancini Siciliani (Sicilia)
In Sicily, they say an arancino holds the entire island inside it.
These aren’t just snacks. They’re full meals, full memories, and full of everything that makes Southern cooking unforgettable.
Ingredients (Makes about 10–12 arancini):
For the rice:• 500 g originario rice (or other short-grain)• 1 L water• 65 g aged provola or caciocavallo, finely grated• 50 g unsalted butter• 2 eggs• 2 g saffron• Salt and pepper to taste
For assembling the filling:
•500 g ragú• 100 g fresh goat cheese (toma di capra), in small cubes• 65 g aged provola or caciocavallo, grated• 100 g peas• 1 small onion, chopped• Olive oil• Chopped parsley• A pinch of saffron
To coat and fry:• 2–3 eggs• Olive oil• Bread crumbs• Frying oil or lard (for deep frying)• Black pepper
Instructions:
1. In a wide pot, combine rice, water, saffron, and salt. Bring to a boil and cook until all the water is absorbed, about 14 minutes.
2. While the rice is still warm, mix in butter, grated provola (or caciocavallo), and the eggs. This step must be done before the rice cools. Then let the mixture cool completely
3. In a separate pan, cook peas and onion with olive oil, salt, pepper, and a splash of white wine. Let cool.
4. In a bowl, combine the ragù, peas, cubed goat cheese (toma di capra), grated provola, chopped parsley, and a pinch of saffron. Mix well to create the filling.
5. Take a scoop of cooled rice and flatten it in your hand. Place a spoonful of filling in the center, then close with more rice and shape into a ball.(Some mix the rice and filling together for simplicity, but this is the traditional method.)
6. Beat the eggs with a drizzle of olive oil and a little pepper. Dip each arancino into the egg mixture, then roll in breadcrumbs until well coated.
7. Fry in hot oil or lard at 170°C (340°F) for 6–8 minutes, until golden and crisp on the outside.
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