Ah, the golden fried pleasures of arancine. Rice balls that contain, in the classic preparation, meat and tomato sauce, lovely melted cheese, peas. We’d first enjoyed these treats at Galleria Umberto, the Sicilian American pizzeria and tavola calda in Boston’s North End. Because it was a popular item that sold out quickly, the counter man would regularly call back to the kitchen, “Sam! More arancin’!” (And how many times did we have a piece of pizza or two waiting for Sam to deliver?) Here in Sicily, we made a beeline to a busy downtown snack bar filled with university students on lunch break. No Sam, but plenty of arancin’.
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