Make Lou Di Palo’s Arancine


Arancine are a favorite in Sicily not only at Easter, but throughout the summer. They’re a no-brainer: rice, cheese, deep-fried. Lou Di Palo of the eponymous Italian grocery in Little Italy shares his recipe for arancine.

“The simplicity of our family recipes demonstrates that by using authentic Italian ingredients, great tastes are achieved,” he says.

Di Palo’s Arancine


2 pounds Vialone Nano rice
3/4 pound Grana Padano
3/4 pound Asiago Fresco, shaved
1 pint heavy cream
plain bread crumbs
8 eggs
salt and pepper, to taste
oil, for frying (olive oil, preferably)

In salted, boiling water, cook rice over low heat for 20 minutes. Drain the rice, put it on a platter and refrigerate until all other ingredients are prepared.

In a bowl, mix the Grana Padano and Asiago together. Add the rice, heavy cream, and black pepper, combining well. Roll the mixture into balls the size of baseballs.

In a bowl, beat the eggs. Dip the rice balls in grated Grana Padano, followed by the egg mixture, and finally the bread crumbs. Dip the balls in the egg mixture once again to bind, followed by a second coating of the bread crumbs. When the oil has reached 360 degrees F, place the rice balls gently in it. Fry the rice balls until golden brown. Remove and place on a paper towel to soak up the extra oil, and enjoy!


This article from the Village Voice Archive was posted on April 18, 2011


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