arancini (di riso al ragù) di carne

/ah-rahn-CHEE-nee (dee REE-soh ahl rah-GOO) dee KAHR-neh/

"Little oranges of rice with meat ragù ." A Sicilian dish of croquettes made with of rice, often left over risotto, with butter and grated Parmesan or Caciocavallo cheese and saffron, cooled, wrapped around a filling of veal or beef ragù and fried until golden. They are traditionally served with a tomato-based sauce and peas.

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