Classic Catanese-Style Stuffed Saffron Rice Cone

Be the first to rate

(No Ratings Yet)

Loading...

A signature street food from Catania on Sicily's eastern coast, this cone-shaped saffron rice ball distinguishes itself from its rounder Palermo cousin with a meat ragù filling studded with peas and mozzarella. Crisp on the outside and creamy within, it is the classic snack sold from Sicilian friggitorie.

Nutrition Facts

Per serving (estimated)

• 780 kcalCalories
• 42 gFat
• 13 gSaturated Fat
• 74 gCarbs
• 4 gFiber
• 6 gSugar
• 28 gProtein
• 960 mgSodium
• 480 mgPotassium
• 230 mgCalcium
• 5 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the saffron rice

• 2 cups Arborio rice
• 5 cups beef or chicken broth, warm
• 1 generous pinch saffron threads
• 4 tablespoons unsalted butter
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 large egg, lightly beaten
• 1 teaspoon fine sea salt

For the meat ragù filling

• 3 tablespoons olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 300 g (about 10 oz) ground beef
• 1/4 cup dry white wine
• 2 tablespoons tomato paste
• 3/4 cup tomato passata
• 1/2 cup frozen peas, thawed
• 120 g (about 4 oz) low-moisture mozzarella, cut into 1/2-inch cubes
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For coating and frying

• 1 cup all-purpose flour
• 2 large eggs, beaten with 2 tablespoons water
• 2 cups plain dried breadcrumbs
• About 1.5 L (6 cups) neutral frying oil, such as sunflower or peanut

Directions

1. Make the rice: bring the broth to a gentle simmer and bloom the saffron in a small ladleful for 5 minutes. Add the rice and simmer, stirring often, for 16 to 18 minutes until tender and thick. Stir in the butter, Parmigiano, salt, and the beaten egg. Spread on a parchment-lined tray and cool completely, about 30 minutes.
2. Meanwhile, make the ragù: warm the olive oil in a skillet over medium heat and soften the onion for 6 minutes. Add the garlic and beef, breaking it up, and brown for 5 minutes. Pour in the wine and let it evaporate, then stir in the tomato paste and passata. Simmer 12 minutes, add the peas, and cook 3 more minutes. Season and cool to room temperature.
3. Shape the cones: wet your hands and grab a generous handful (about 1/2 cup) of rice. Flatten it in your palm, place 1 to 1 1/2 tablespoons of ragù in the center with a cube of mozzarella, then cup more rice over the top. Press and mold into a tall cone roughly 4 inches tall, sealing any cracks. Repeat for 4 cones.
4. Coat each cone by dredging in flour, dipping fully in the beaten egg, and rolling in breadcrumbs. Press the coating gently so it adheres, then rest on a tray for 10 minutes to set the crust.
5. Heat 2 inches of oil in a heavy pot to 170 to 175°C (340 to 350°F). Fry the cones two at a time, turning often, for 4 to 5 minutes until deep golden and crisp all over.
6. Lift out with a slotted spoon, drain on a wire rack, and serve immediately while the mozzarella inside is molten.

Cook’s Notes

• The rice must be cold before shaping; warm rice will not hold the cone form and will absorb too much oil.
• Keep the oil at 170 to 175°C. Too cool and the cones soak up oil; too hot and the breadcrumb crust burns before the cheese melts.
• For an even deeper color and flavor, double-coat each cone by repeating the egg and breadcrumb steps once more.
• To make ahead, bread the cones in the morning, refrigerate, and fry just before serving.
• Traditional Catanese versions sometimes tuck a small piece of cooked ham into the ragù; add it if you want to go fully old-school.

You might also like

European

Lasagne Verdi Bolognese Classic

European

Classic Fettuccine with Three Butters

European

Roman Whipped Cream Brioche Bun

Desserts

Calabrian Stacked Honey-Glazed Fried Dough Balls