Arancino alla Norma

Arborio rice, Tomato sauce (tomatoes, onion, basil, extra virgin olive oil, salt), Fried eggplant, Salted ricotta cheese (milk, salt, rennet), Water, Extra virgin olive oil, Butter (milk), White wine, Onion, Basil, Salt, Black pepper, Saffron. Breading: Breadcrumbs (wheat flour, water, salt, yeast), Wheat flour, Eggs, Water, Salt. Frying: Seed oil (e.g., sunflower, peanut).

Gluten: (Contained in rice, breadcrumbs, and wheat flour).

Milk and Derivatives: (Contained in salted ricotta cheese and butter).

Eggs: (Contained in the egg wash for breading).

WARNING: Produced in a facility that also processes fish, shellfish, other tree nuts, and sesame seeds.

Reheating (if not freshly fried): Do not use the microwave, as it tends to make the crust soggy. The best methods are:

Conventional Oven: Preheat a still oven (non-convection) to 180°C for about  7/8 minutes until the outside is crispy and the inside is piping hot.

Air Fryer: Reheat at 160°C for approximately 6 minutes, shaking occasionally, until the crust is crispy.

Pairing: Enjoy it as a hearty snack, a quick lunch, or as part of an authentic Sicilian street food spread. Pairs well with a light beer or a sparkling soft drink.