Sicilian-style Arancini
Tasty Arancini, with a rich filling of stringy mozzarella cheese. Main course, aperitif or appetizer: our Arancini are perfect for any occasion.. Imagine the genuine flavor of Sicilian tradition in every bite!
Tomato, peas and mozzarella cheese
Traditional recipe
20 pezzi
The cooking methods, nutritional values, and ingredients listed may be subject to change. Please refer to the product label for the most up-to-date information.
Come si preparano:
Friggitrice ad aria 6 min
Forno 10 min
Padella 10 min
Gastronomic preparation of tomato and pea rice with mozzarella cheese filling. Prefried. Frozen
Water, rice 25%, tomato semiconcentrate 18%, wheat flour, mozzarella cheese 6.5% (milk, salt, rennet, milk enzymes, acidity corrector: citric acid), sunflower oil , peas 1.7%, Grana Padano cheese (milk, salt, rennet, preservative: lysozyme from eggs), iodized salt 0.7% (salt, potassium iodate), whey powder, cheese, natural flavor, salt, parsley, carrots, onions, brewer’s yeast, paprika powder, turmeric powder, nutmeg, black pepper.
Place the still-frozen Arancini on a baking sheet with baking paper. Place in preheated oven at 220°C (350°F) and bake for about 10 minutes.
Remove the arancini from the freezer 10 minutes before cooking; place the arancini in a pan with a nonstick bottom and cook for about 10 minutes, turning occasionally.
Place the still-frozen arancini in the basket and bake at 200°C for 6 minutes.
In the freezer: **** or ***(-18°C) see recommended date on package
**(-12°C)1 month *(-6°C) 1 week
In ice compartment: 3 days
Once thawed, the product does not need to be refrozen and can be stored in the refrigerator for 24h.
|
Nutrition Statement - Average Values for Nutritional Information - Average Values Per |
X100g | %RI* (x100g) |
|---|---|---|
| Energia / Energy Values | 0,11 | 0,11 |
| Grassi / Fats | 11 | 11 |
| di cui Acidi grassi saturi / of which Saturates | 18 | 18 |
| Carboidrati / Carbohydrate | 11 | 11 |
| Di cui zuccheri / of which Sugars | 6 | 6 |
| Fibre / Fibre | ||
| Proteine / Protein | 12 | 12 |
| Sale / Salt | 13 | 13 |
* RI: assunzioni di riferimento di un adulto medio (8400 kJ / 2000 kcal) /
Reference intake of an average adult (8400 kJ / 2000 kcal)
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