Here is a photo of one of the arancini (Italian rice balls) I made at home recently, when I was writing an “In The Kitchen” column for the Packet about them. They are starting to show up on menus more and more lately, often as a special.

Instead of the usual knob of Fontina cheese (or ragu with peas), I put a nugget of marinated mozzarella in each one before frying in a deep-sided pot, so there were no splatters on my stovetop.  After the frying oil cooled, I poured it into a plastic container and set it in my garbage. It was not messy, really!

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