Saffron rice balls with caciocavallo ragusano

For four people:

  • 200 g rice
  • 1 sachet powdered saffron vegetable stock
  • 300 g caciocavallo ragusano
  • 250 g flour
  • 200 g water
  • 300 g dried bredcrumbs
  • 300-400 g fresh breadcrumbs (blended in a mixer)
  • extra-virgin olive oil
  • 50 g sugar
  • peanut oil


Prepare a light, celery and carrot based vegetable stock in a saucepan and, after filtering, add the saffron and mix.

Brown the rice in a frying pan with a table spoon of extra-virgin olive oil and add vegetable stock gradually until it is cooked.

Take the rice off the heat.

Grate 150 g of caciocavallo ragusano, pour it onto the rice and work it well in. Leave to cool.

Mix the flour and water in a bowl to make a batter.

Roll the rice into balls 3-4 cm diameter, dice the other half of the caciocavallo and use it to stuff the rice balls. Roll the balls in the dried breadcrumbs, then cover with batter.

Finally, add a layer of fresh, blended breadcrumbs.

Heat a generous quantity of peanut oil in a pan and fry the rice balls. When they are golden brown, remove them with a draining spoon and place them on kitchen paper to absorb the excess fat.

Serve immediately.