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Arancini

Food

Arancini, are stuffed rice balls which are coated with breadcrumbs and fried. They are said to have originated in Sicily in the 10th century during Kalbid rule. Arancini are usually filled with ragù, tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from their shape and color, which is reminiscent of an orange, although in eastern Sicily, arancini have a more conical shape.

  • also known as Arančini, Arancine, Szicíliai rizsgombóc

Printed dictionaries and other books with definitions for Arancini

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Google previewEncyclopedia of Jewish Food (2010)

by Gil Marks

Tuscan housewives tendedtocook large batches ofrisotto for the Sabbath and holidays and then used the leftovers to make assorteddishes, mostnotably thelarge bombadiriso and stuffedcroquettes variously called suppli diriso and arancini di ...

Google previewDictionary of Food (2009)

International Food and Cooking Terms from A to Z by Charles Sinclair

the fruit arancia cardinale ItalyPeeled and segmented oranges dressed with saltand olive oil arancini Italy Croquettes made of savoury rice with butter and saffron wrapped around a filling e.g.meat and tomatoes, chicken liverand tomatoes, ...

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arancini

Scrabble value of A1R1A1N1C3I1N1I1

The value of this 8-letter word is 10 points, but it's not an accepted word in the Official Scrabble Players Dictionary.

Anagrams of ARANCINI

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