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Sicilian Arancini using the ARANCINOTTO | Kitchen on the Cliff with Giovanna Bellia LaMarca

Today I made the much requested Arancini; one of the best know Sicilian dishes! I made them the traditional way, but I also used a modern tool called the Arancinotto! If you make it yourself, please share your creations with me. #KOCShareWithMe Buon Appetito! Visit Sicilian Food Culture https://sicilianfoodculture.com/ https://www.instagram.com/sicilianfoo...   / sicilianfoodculture   Rice Mixture: 2 cups Italian Arborio rice, or American Carolina rice, or Japanese rice, cooked and drained 2 eggs 1 cup grated Caciocavallo or Pecorino-Romano cheese    Fillings: 1 cup ragú or meat sauce 1/2 of a  10 oz package frozen tiny peas, thawed 1 lb fresh ricotta cheese 8 oz mozzarella cheese, cut into small cubes   Assembly: 1 cup flour 1 cup water 2 cups unflavored bread crumbs 3 cups canola, vegetable or olive oil for deep frying Filming and Video Editing by Francesca Sacco My books: Sicilian Feasts https://www.amazon.com/Sicilian-Feast... The Cooking of Emilia-Romagna: Culinary Treasures of Northern Italy https://www.barnesandnoble.com/w/the-... Language and Travel Guide to Sicily https://www.amazon.com/Language-Trave... Available on Amazon, Barnes and Noble, and other book vendors. WEBSITE: INSTAGRAM:   / giovannabellialamarca   MUSIC: Vitti ‘na crozza, Mario Rizzo Concord Music Publishing