Rice Crispelle

Rice crispelle are a typical Sicilian appetizer, very indulgent and crunchy. Here is the recipe to prepare them:

Ingredients

• 250 g rice
• 500 ml water
• 1 sachet of saffron
• 100 g cheese (caciocavallo or another string cheese)
• 2 eggs
• Salt to taste
• 50 g breadcrumbs
• Oil for frying

Preparation

1. First, cook the rice in plenty of salted water following the times indicated on the package, so that it remains al dente. Halfway through cooking, add the saffron to give color and a light aroma to the dish.

2. Once ready, drain the rice and let it cool.

3. Cut the cheese into small cubes.

4. In a large bowl, beat the eggs and then add them to the cooled rice. Stir to combine the ingredients well.

5. Adjust the salt if necessary.

6. Take a small amount of rice, flatten it on your hand, place a cube of cheese in the center and cover it with a bit of rice, forming a ball or a cylinder. Make sure the cheese is completely covered by the rice to avoid leaks during cooking.

7. Coat the rice balls in breadcrumbs to cover them completely.

8. Heat the oil in a pan and fry the crispelle until they become golden and crispy.

9. Drain them on paper towels to remove excess oil.

10. Serve the rice crispelle hot to enjoy the contrast between the external crispiness and the stringy heart.

The crispelle can also be a base for experiments, pleasant with additions like anchovies or aromatic herbs placed in the center with the cheese for flavorful variants.

In Sicily, crispelle are often prepared during the feast of St. Joseph and can also be presented in the sweet variant, in which sugar and honey are added to the rice, instead of saffron and cheese.