Arancini are stuffed rice balls, coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century and are now commonly featured on restaurant menus and cooked in homes. There are a number of local variants that differ in fillings from ragù (meat sauce), mushrooms, ham, mozzarella, and/or peas and are often made to use up leftover risotto. They were possibly eaten as a snack or lunch for those working in the fields or on fishing boats, but are now eaten as part of antipasti, or at parties and picnics. The name derives from their shape and colour, which resemble an orange (the Italian word arancina means “little orange”), although in Messina, arancini have a more conical shape.
To download your recipe card, follow the instructions below:
– Click on the recipe card image below – this will take you to a new page with the recipe card on it.
– From here right click on your mouse and click the ‘save as’ button.
– Save the card wherever you choose and then open it up.
– Once you have opened your recipe card you print it using your chosen printer.
– All you have to do now is go shopping!
Alternatively, download the PDF version of October’s Supper Club recipe card by clicking here.
Are you a budding blogger? Or do you know anyone who is? Each month we get some bloggers to try out our recipes, and we’re always on the lookout for more people to give us their feedback. If you are interested in taking part, or would like some more information please drop us a quick email, our address is firstname.lastname@example.org