Sicily is the birthplace of a wonderful invention called the arancino (or plural: arancini). Deep-fried carby finger food, what’s not to love? These rice balls are traditionally stuffed with meat, but in this version they have a mixture of asparagus, ham and cheese in their core.
Deep fry them (in a frying pan or air fryer) in batches of 4 or 5 balls at a time. Toss them gently over while frying. This will ensure even cooking and a nice, golden brown hue. Let the asparagus arancini drain on paper towel and cool off a little bit before you let your guests dig in (we know they can’t wait).
Serve this delicious starter as an aperitivo with a Sicilian white wine, such as the Scio Bianco. Its refreshing acidity will cleanse the palate in between sips.
Want to explore more of what Italy has to offer? This recipe is one of four amazing dishes that highlight some of our favourite dishes and wines from the region. The sformato di spinaci is the next recipe on our list, what about you?
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