Lee & Lou Cook: Arancini with Peas, Scallions, and Mint

By Lee & Lou Havlicek.
Lee & Lou Cook.


Lee & Lou: Arancini  with Peas, Scallions, and Mint


We want arancini! You want arancini! (Even if you don’t know what it is, trust us, you do.) These amazing little golden jewels of rice-cheese-and-anything-else-you-want perfection are a family tradition and an instant soul pick-me-up. As far as we’re concerned, they’re just about as precious as “more valuable,” family heirlooms.

You might know them as Italian “rice balls,” but we’re going to stick with “arancini,” which means “little oranges,” because it just sounds delicious and it’s what we grew up calling them. Though it’s thought that arancini originated in Sicily, you can find them throughout Italy with different names and ingredients and slightly different sizes. Most often, they’re served as street food (can you imagine! a country where these are available curbside!), which should be enough to tell you that you’ve just found your new favorite on-the-go snack.


Arancini-Peas and Mint


These little guys are just about as good as it gets when it comes to mouth happiness: they’re tightly crafted balls of fried, velvety rice wrapped around whatever your heart desires. (We don’t know about you, but our heart usually desires melted cheese and a perfectly fitted pair of jeans but denim isn’t delicious and ironically, the one often hinders the other.) Lou’s mom always made them the traditional way: filled with peas, mozzarella, and her incredible meat sauce. Occasionally, when time was short, she simply tucked a piece of cheese in the center where it melted into creamy oblivion. They were always flawlessly delicious, but here, we’re sharing our take on them: meatless and a bit lighter but just as packed with flavor and luxurious texture…

For the rest of the post, the recipe, and oh so much more Lee & Lou click here.


Arancini - breading



Lee & Lou Cook: leeandloucook.com
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