Spinach Arancini Food

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SPINACH ARANCINI (RICE BALLS)



Spinach Arancini (Rice Balls) image

I used to live in Sicily, and these were a favorite of mine! 'Arancini' means 'Little Oranges' in Italian, named so because the little breaded rice balls resemble small oranges so much. While so many versions include only cheeses and meats, this version is a delightful combination of white cheese and spinach. We love it! This can be made the night or a couple of days ahead of time, and cooked at the last minute for a surprising treat for guests. I like to serve mine on a bed of fresh Radicchio. Some people enjoy dipping them into Marinara or sour cream based dips. Enjoy!

Provided by NM Dawn

Categories     Appetizers and Snacks     Cheese

Time 5h25m

Yield 10

Number Of Ingredients 16

4 cups chicken broth
½ teaspoon saffron threads, crumbled
1 ½ cups Arborio rice
sea salt and pepper to taste
¼ cup extra-virgin olive oil
1 onion, minced
3 cloves garlic, minced
1 cup white wine
2 cups chopped fresh spinach
2 tablespoons butter
1 ½ cups grated Parmesan cheese
8 ounces mozzarella cheese, cut into 1/2 inch cubes
2 cups all-purpose flour
2 eggs, lightly beaten
2 cups seasoned bread crumbs
vegetable oil for deep frying

Steps:

  • Bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. Stir in Arborio rice, return to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, yet still a little firm, about 16 minutes.
  • Heat olive oil in a large saucepan over medium heat. Stir in onion, and cook for one minute, then stir in garlic, and continue cooking until the onion has softened and turned translucent, about 3 minutes. Stir in wine, spinach, and butter, and bring to a boil. Reduce heat to medium-low, and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff. Spread onto a baking sheet, and cool in the refrigerator until completely cold, 4 hours to overnight.
  • Once the rice mixture has cooled, form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. When you have finished making the balls, place flour, eggs, and bread crumbs into separate, shallow bowls. One-by-one, gently roll the arancini in the flour to coat, then shake off excess. Dip into beaten egg, then roll in bread crumbs; set aside.
  • Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C).
  • Deep fry the arancini 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. Be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides. Drain on paper towels, and serve hot.

Nutrition Facts : Calories 611.7 calories, Carbohydrate 66.8 g, Cholesterol 71 mg, Fat 26.6 g, Fiber 2.6 g, Protein 20.5 g, SaturatedFat 8.4 g, Sodium 1281 mg, Sugar 3.1 g

SPINACH ARANCINI



Spinach Arancini image

Arborio rice balls with spinach and Parmigiano-Reggiano and a cube of mozzarella cheese inside are rolled in seasoned panko bread crumbs, then deep fried until golden brown for an impressive and delicious appetizer.

Provided by Progresso

Categories     Trusted Brands: Recipes and Tips     Progresso®

Time 1h30m

Yield 24

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
¾ cup uncooked Arborio rice
½ cup dry white wine
2 cups Progresso® reduced sodium chicken broth, heated
Freshly ground pepper to taste
1 cup chopped fresh spinach leaves
1 tablespoon butter
½ cup grated Parmigiano-Reggiano cheese
24 (1/2 inch) cubes mozzarella cheese
½ cup all-purpose flour
1 ½ cups Progresso® Italian style panko crispy bread crumbs
1 egg
1 tablespoon water
Vegetable oil for frying

Steps:

  • Line cookie sheet with cooking parchment paper. In 3-quart saucepan, heat olive oil over medium-high heat. Add onion; cook about 1 minute, stirring frequently. Add garlic; cook and stir 5 minutes. Reduce heat to medium. Stir in rice and wine; cook 5 to 10 minutes, stirring frequently, until liquid is absorbed. Add 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed. Add remaining 1 cup broth; cook about 10 minutes, stirring occasionally, until broth is absorbed.
  • Season with pepper. Stir in spinach, butter and Parmigiano-Reggiano cheese. Spread onto cookie sheet. Cover with plastic wrap; refrigerate at least 1 hour 30 minutes or until firm. (Mixture can be refrigerated overnight.)
  • On cookie sheet, shape rice mixture into 12x8-inch rectangle. Cut into 6 rows by 4 rows to make 24 squares. Place 1 mozzarella cheese cube in center of each square; shape rice around cheese cubes to make balls.
  • Place flour and bread crumbs in separate bowls. In another bowl, beat egg and water until blended. Coat each ball with flour, then dip into egg mixture and coat with bread crumbs. Place coated balls on unlined cookie sheet; refrigerate 30 minutes.
  • Line platter or shallow pan with paper towels. In 4-quart Dutch oven, heat about 2 inches vegetable oil to 350 degrees F. Fry 8 balls at a time 3 to 4 minutes, turning once, until golden brown. With slotted spoon, remove balls from Dutch oven to towel-lined platter to drain. Serve hot.

Nutrition Facts : Calories 161.2 calories, Carbohydrate 16.7 g, Cholesterol 13.5 mg, Fat 7.9 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 1.5 g, Sodium 311.7 mg, Sugar 0.3 g

THE BEST SICILIAN ARANCINI



The Best Sicilian Arancini image

This popular Sicilian street food is a family favourite. A crispy breaded coating, cheesy rice with a savoury meat sauce and peas filling, what's not to love!

Provided by Nadia Fazio

Categories     antipasto     Snack

Time 3h10m

Number Of Ingredients 16

1 kg Arborio rice
10 cups chicken stock, (preferably homemade)
2 cups combination of grated parmigiano cheese and pecorino romano ( (or only parmesan if you prefer))
3 large eggs, (lightly beaten)
2 tablespoons olive oil
1 onion, (finely chopped)
1 clove garlic, (minced)
1 1/2 cups white button mushrooms, (finely chopped )
1/2 pound (225 grams) ground veal/beef/pork
1/4 cup wine, (red or white)
2 cups tomato passata (tomato purée)
salt and pepper, (to taste)
1 cup frozen peas
5 large eggs, (lightly beaten)
2 1/2 cups unseasoned bread crumbs
2 litres vegetable oil, ((or canola oil) for frying )

Steps:

  • Bring the chicken stock to a boil and add the rice. Bring to a simmer and cook, covered, for about 20 minutes, until the broth is absorbed.
  • After the rice is cooked, pour into a large shallow dish or pan and allow to cool. Once cooled, stir in the grated cheese and the eggs. Mix well.
  • In a large sauce pan, on medium heat sauté the onion, garlic and mushrooms in the olive oil.
  • Add the ground meat and brown, stirring frequently. Add the wine and cook for 1 minute until it evaporates.
  • Pour in tomato passata and bring to a boil. Lower the heat, cover loosely with the lid and simmer for 1 hour until the sauce has thickened. Add salt and pepper to taste.
  • In the last 10 minutes of cooking, stir in the peas. Set aside to cool.
  • In a deep, heavy bottomed dutch oven, large enough to contain 7-8 arancini, add 2 litres of vegetable oil.
  • Prepare two bowls with the breadcrumbs in one and the beaten eggs in the other. Transfer the prepared sauce to a bowl. Now you are ready to assemble your arancini.
  • Using a 1/2 cup measuring cup, scoop the rice into your hand and shape into a ball. Make an indentation in the centre of the rice ball with your thumb and add a spoonful of meat sauce. Close the rice mixture around the meat and shape into a ball.
  • Dredge in the egg wash and then roll in the breadcrumbs. It is recommended that you prepare all of your arancini and have them ready for frying.
  • In order to check if your oil is hot enough (if not using a deep fryer) place the handle of a wooden spoon in the pot and if the oil begins to bubble and fry around the handle, it is ready for your arancini. Fry 7 or 8 arancini at a time until they are golden brown, about 3-4 minutes. Transfer to a dish lined with paper towels to absorb extra oil. Serve hot.

Nutrition Facts : Calories 249 kcal, Carbohydrate 36 g, Protein 11 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 65 mg, Sodium 301 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

VEGAN ARTICHOKE ARANCINI



Vegan Artichoke Arancini image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h

Yield about 25 rice balls

Number Of Ingredients 16

3 tablespoons extra-virgin olive oil
3 shallots, minced
1 clove garlic, minced
1/2 teaspoon kosher salt
1 cup Arborio rice
1 cup dry white wine, such as pinot grigio
1 tablespoon soy sauce
1 cup unsalted vegetable broth
3/4 cup chopped (1/4-inch pieces) marinated artichoke hearts
1/4 cup fresh basil leaves, chopped
1 cup extra-virgin olive oil
1 cup vegetable oil
1/2 cup all-purpose flour
1/2 cup unsweetened almond milk
1 cup breadcrumbs
1 jar marinara sauce, warmed, for dipping, optional

Steps:

  • For the rice: Heat a 3 1/2-quart Dutch oven over medium-high heat. Add the olive oil, shallots, garlic and salt. Cook until soft and fragrant, stirring often, about 2 minutes. Add the rice and toast for 2 minutes, stirring constantly. Add the white wine and soy sauce and cook, stirring often, until the wine is almost entirely absorbed. Combine the vegetable broth and 1 cup water in a measuring cup. Add 1/2 cup of the broth mixture to the pot and cook, stirring, until almost completely absorbed, about 4 minutes. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Cook until the rice is tender but not mushy, about 20 minutes in all. Stir in the artichokes. Remove the pot from the heat and let cool for 15 minutes. Stir in the basil and then spread the rice out on a baking sheet to cool completely, about 20 minutes.
  • For frying: In a heavy-bottomed saucepan or Dutch oven over medium heat, heat the olive oil and vegetable oil until they register 350 degrees F on a deep-fry thermometer.
  • Set up a breading station with the flour, almond milk and breadcrumbs in separate, shallow containers. Using a small ice cream scoop, scoop about 2 tablespoons of the cooled rice mixture into your hands and gently roll into a ball. Dredge the rice ball in the flour, then in the almond milk and finally in the breadcrumbs, packing them firmly. Repeat with the remaining rice.
  • In batches of 4 or 5, fry the rice balls until golden brown on the outside and warmed through, about 3 minutes. Drain on paper towels.
  • Serve with marinara for dipping, if desired.

SPINACH ARANCINI (RICE BALLS)



Spinach Arancini (rice Balls) image

Make and share this Spinach Arancini (rice Balls) recipe from Food.com.

Provided by DeSouter

Categories     Rice

Time 1h15m

Yield 20 serving(s)

Number Of Ingredients 16

1/4 cup extra virgin olive oil
1 onion, finely minced
3 garlic cloves, finely minced
1 1/2 cups arborio rice
1 cup white wine
sea salt, to taste
fresh ground black pepper, to taste
4 cups chicken broth or 4 cups vegetable broth, heated
2 cups chopped spinach
2 tablespoons butter
1 1/2 cups grated parmigiano-reggiano cheese
1 lb mozzarella cheese, cubed
2 cups all-purpose flour
2 eggs, lightly beaten
2 cups seasoned bread crumbs
vegetable oil, for frying

Steps:

  • In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes.
  • Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes.
  • Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano.
  • When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.
  • When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
  • Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
  • In a heavy large pan, heat vegetable oil to 350 degrees F.
  • Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.

SPANIKOPITA ARANCINI



Spanikopita Arancini image

I recently had spanikopita at a local restaurant that had light and fluffy rice in it! It was amazing, so I decided to try to recreate it at home. I had some leftover rice/spinach/feta mixture, so I made it into balls, coated it with panko, and fried it into arancini. I thought it quite tasty, so thought I'd share. I didn't write down amounts as I went, so I am ballparking--if you see an error, please let me know :) Prep time includes chilling time.

Provided by under12parsecs

Categories     Short Grain Rice

Time 2h

Yield 16 arancini

Number Of Ingredients 20

1 cup chicken stock
1/2 cup short-grain rice (uncooked)
1/4 cup lemon juice
1/4 cup white wine (or use another 1/4 c lemon juice)
1/4 cup fresh dill
2 teaspoons lemon zest
salt and pepper, to taste
2 tablespoons olive oil
3 garlic cloves, minced
1 sweet onion, finely diced
1 bunch green onion, sliced
5 ounces spinach (frozen, thawed, drained well)
1/2-1 cup feta cheese, crumbled
2 eggs, beaten
1/4 cup heavy cream
1 cup flour
1 egg, beaten
2 tablespoons milk
1 -1 1/2 cup panko breadcrumbs
oil (for frying)

Steps:

  • Bring stock, wine, lemon juice, salt and rice to a boil over med-high heat. Cook according to package directions, stirring frequently. For this recipe, you want the rice to be very tender, with no real "bite" to it, but not mushy either. To achieve this, you may need to add additional stock. When rice is tender, taste and add salt and pepper to taste--keep in mind you will add feta later which will add some saltiness. Remove from heat and stir in dill and zest.
  • In a skillet over medium heat, saute sweet and green onions in oil until translucent. Add garlic and saute until fragrant, about 2 minutes. Stir into rice along with spinach and feta (add as much or as little as you like). Taste and adjust seasoning. You may want to add more lemon juice, dill or salt and pepper. Allow to cool to roughly room temperature Add 2 beaten eggs and heavy cream. Refrigerate for at least 1 hour.
  • Roll rice mixture into 1 inch balls. Dredge in flour, then in eggwash made from 1 egg and 2 T milk, then in breadcrumbs.
  • Deep fry in hot oil until golden. Drain on paper towels and enjoy! Really good with tzatziki sauce.

Nutrition Facts : Calories 149.7, Fat 5.7, SaturatedFat 2.3, Cholesterol 44.9, Sodium 148, Carbohydrate 18.9, Fiber 1.2, Sugar 1.6, Protein 5

SPINACH ARANCINI



Spinach Arancini image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 5h30m

Yield 7 servings

Number Of Ingredients 16

1/4 cup extra-virgin olive oil
1 onion, finely minced
3 cloves garlic, finely minced
1 1/2 cups arborio rice
1 cup white wine
Grey salt
Freshly ground black pepper
4 cups chicken or vegetable broth, heated
2 cups chopped spinach
2 tablespoons butter
1 1/2 cups grated Parmigiano-Reggiano
1 cup small mozzarella cubes
2 cups all-purpose flour
2 eggs, lightly beaten
2 cups seasoned bread crumbs
Vegetable oil, for frying

Steps:

  • In large, deep saucepan over medium-high heat, add the olive oil. Add the onions and saute for about 1 minute. Add the garlic stir. After another 5 minutes, add the rice and white wine and a pinch of salt stir and allow to cook down for about 5 to 10 minutes. Add 2 (8-ounce) ladles of broth. Allow to absorb into rice for about 10 minutes, stirring, then add another 2 (8-ounce ladles) of broth and allow that to absorb for about 10 minutes. Season with freshly ground black pepper, to taste. Add spinach to broth and rice and stir in with sweet butter. Add 1 cup of the Parmigiano. When all ingredients are hot and mixed, pour and spread onto a parchment lined cookie sheet to cool. Once cool, cover with a layer of plastic wrap to avoid skin forming and refrigerate until completely cooled and firm. Refrigerate overnight if necessary.
  • When completely cooled, cover rice and spinach with remaining 1/2 cup Parmigiano. With hands, roll into 1 1/2-inch balls. With fingers, make a small hole in the rice ball's center and insert 1 small cube of mozzarella, and cover with more rice.
  • Place flour, beaten eggs, and seasoned bread crumbs in separate bowls. Coat each ball with flour, then with whisked egg, then with seasoned breadcrumbs. Repeat with all rice balls and lay the coated balls on a cookie tray and refrigerate until ready to fry.
  • In a heavy large pan, heat vegetable oil to 350 degrees F.
  • Fry the balls, in batches, until golden brown. Remove each ball with a slotted spoon and place on parchment paper or paper towel lined cookie sheet to dry. Serve hot.

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From cooksrecipes.com


SPINACH ARANCINI NUTRITION FACTS - EAT THIS MUCH
Calories, carbs, fat, protein, fiber, cholesterol, and more for Spinach Arancini ( Alfredo). Want to use it in a meal plan? Head to the diet generator and enter the number of calories you want.
From eatthismuch.com


ARANCINO - ETNACOFFEE
5 SPINACH SMALL ARANCINI. Regular price £4.50. Unit price / per . Quantity. only -188 left in stock. Add to Cart ... Fried rice balls coated with breadcrumbs spinach and cheese 5x arancinetti - finger food Rise, water, margarine, tomato paste, chilli, onion, turmeric, salt and pepper Breading ingredients: 00 flour, corn flour, brewer's yeast, water, salt Filled with spinach, …
From shop.etnacoffee.net


ASK ITALIAN - SPINACH & RICOTTA ARANCINI CALORIES, CARBS ...
Find calories, carbs, and nutritional contents for Ask Italian - Spinach & Ricotta Arancini and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Ask Italian Ask Italian - Spinach & Ricotta Arancini. Serving Size : 4 balls . 387 Cal. 41 % 41g Carbs. 45 % 20g Fat. 14 % 14g Protein. Log Food. Daily Goals. …
From myfitnesspal.com


ARANCINI - RICOTTA & SPINACH - MINI RICE BALLS ...
Arancini - Ricotta & Spinach - Mini Rice Balls. C$29.95 Price. Quantity. Add to Cart. PRODUCT INFO. Arancini - Breaded Rice Ball - 1 oz each - 1.45 kg bag. Filled with ricotta & spinach. Approximately 50 per bag. Cook in the fryer or bake in oven until internal temperature of 160 deg . PREPARATION & COOKING . Cook in the fryer or bake in oven. Serve them with a fresh …
From adamoartisanfoods.com


SPINACH ARANCINI RECIPE | SAY MMM
Recipe, grocery list, and nutrition info for Spinach Arancini. I used to live in Sicily, and these stuffed rice balls were a favorite of mine! 'Arancini' means 'Little Oranges' in Italian, named so because the little breaded rice balls resemble small oranges so much.
From saymmm.com


SPINACH & PUMPKIN ARANCINI 30G - ROYAL FOODS
Spinach & Pumpkin Arancini 30g - 112 pce Product Code: 40018. Zoom . Description. Creamy risotto mixed with vibrant green spinach, rolled into bite size balls, stuffed with sweet pumpkin and coated in gluten free breadcrumbs. FLAIR FINGER FOOD GLUTEN FREE . Allergen Information. Crustacea Free: Fish Free: Gluten Free: Lupin Free: Peanut Free: Sesame Free: …
From foodserviceonline.royalfoods.com.au


FROZEN ARANCINI
4) Let Arancini stand for 2 minutes before serving to cool down and allow arancini to completely warm center. Air Fry (Note: Arancini are not pre-fried. best results from pan frying or deep frying) 1) Preheat air fryer to 400F (200C) 2) Optional: Spray or brush arancini with cooking oil. 3) Place Arancini in air fryer on for 12-15 minutes.
From thearancinicompany.ca


SPINACH ARANCINI - MY FOOD MEMOIRS
1. Wash the spinach, tip into a pan with a dash of water and steam covered until withered. 2. Take it off the pan and lay out to cool before squeezing all the water out. After it has cooled, chop it up to as little pieces as possible. 3. Bring water/ vegetable stock if using to a …
From myfoodmemoirs.com


WHAT TO SERVE WITH ARANCINI? 9 DELICIOUS SIDE IDEAS ...
Arancini is a wonderful deep-fried Italian snack food that is stuffed with an assortment of different ingredients. As such, the number of sides that can go with them are incredibly varied with the options listed above merely being some of the best well-known options.
From alices.kitchen


PICNIC FOOD PERFECTION: MUSHROOM AND SPINACH ARANCINI ...
Remove from oven and add in parsley and spinach, stirring through gently to combine. Put the lid back on and allow the spinach to steam in the risotto for a few minutes before serving. Arancini Balls Ingredients. mushroom and spinach risotto, cooked and chilled (see recipe above) 2 eggs, beaten; 60 g (1/2 cup) all purpose flour
From wemightbetiny.com.au


SPINACH ARANCINI - SPINACH ARANCINI CALORIES, CARBS ...
Find calories, carbs, and nutritional contents for Spinach Arancini - Spinach arancini and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Spinach Arancini Spinach Arancini - Spinach arancini. Serving Size : 1 ball. 170 Cal. 47 % 20g Carbs. 42 % 8g Fat. 12 % 5g Protein. Log Food. Daily Goals. How does …
From myfitnesspal.com


FROZEN ARANCINI
Filled with Lean Ground Beef, Fresh Tomato Sauce & Mozzarella. 4Kg Box. approx. 100 Pieces . approx. 40g each . Spinach & Ricotta
From thearancinicompany.ca


SPINACH ARANCINI | RECIPE | ARANCINI RECIPE, RECIPES, FOOD
May 25, 2015 - Arborio rice balls with spinach and Parmigiano-Reggiano and a cube of mozzarella cheese inside are rolled in seasoned panko bread crumbs, then deep fried until golden brown for an impressive and delicious appetizer. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device …
From pinterest.ca


HALLOUMI AND SPINACH ARANCINI | ONE TWO CULINARY STEW
Tag Archives: halloumi and spinach arancini Eric’s Fish & Chips – St Ives, Cambridgeshire (UK) Posted on 14/07/2019 by One Two Culinary Stew. 3. Independent business Eric’s Fish & Chips is a welcome sight amongst the giant fast food chains in Abbey Retail Park in St Ives, Cambridgeshire. It may appear to be an unlikely location at first but once you know …
From onetwoculinarystew.com


FOOD: RECIPE- SPINACH ARANCINI GLUTEN AND LACTOSE FREE ...
Food: Recipe- Spinach Arancini gluten and lactose free: our family tradition
From blogofjasminetorun.blogspot.com


ARANCINI SNACK – FRESH ITALIAN STREET FOOD IN UTAH
Arancini's Food Truck Bringing you the traditional Sicilian Street Food Experience with our Food Truck! Where we have a nice variety of options and flavors to delight you. Come to enjoy with us! Best Of Salt Lake City 2018. Daily Food Truck Menu. Arancini • Pesto • Spinach • Meat • Ham & Cheese • Chicken • Ragu. Mini Pizza • Pepperoni • Olive & Ham • Mushroom • 4 Cheese ...
From arancinisnack.com


PASTRY :: SICILIAN ARANCINI WITH SPINACH - SICILESHOP ...
As such, it has been officially recognized and included in the list of traditional Italian agri-food products (PAT) of the Ministry of Agricultural Food and Forestry Policies (MiPAAF) with the name "Arancini di riso". We offer you the widest variety of Arancini, from the classic versions to the unmissable Gourmet versions. Frozen precooked product. Cooking mode Arancino to bake in …
From sicileshop.com


ARANCINI RICOTTA & SPINACH - PIZZA MOTTA
Arancini served with Marinara Sauce. Servings # of PPL
From alimentsmottafoods.com


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