Arancini with 'Nduja

Ingredients for 6 people:

  • 500 gr. of rice
  • 1,250 ml of water 
  • 60 gr. of butter 
  • 250 gr. of tomato puree
  • 1 dice 
  • 2 tablespoons of parmesan 
  • 100 gr. of salami cut into slices 
  • 100 gr. of provola cheese cut into cubes
  • 1 jar of 'Nduja TuttoCalabria
  • Salt

For breading:

  • 3 eggs
  • Breadcrumbs to taste
  • Fry oil


  1. In a large, non-stick saucepan, pour the rice, water, butter, stock cube and tomato puree all together and place on the heat. It might be a strange mixture at first, but with the heat the butter will start to melt and all the ingredients will start to come together. This procedure will ensure that all the starch in the rice is not lost and therefore your arancini will not open during cooking.
  2. Continue cooking for about twenty minutes, or until the rice has absorbed all the water. At this point turn off the heat, season with salt and pour in two tablespoons of parmesan.
  3. To cool the rice more quickly I recommend pouring it onto a tray and keeping it covered
  4. While the rice is cooling, cut the provola cheese into cubes and the salami into strips. When it is completely cold, take a little, compact it with your hands and with your fingers form a cavity in which you will place a couple of provola cubes, a few strips of salami and half a teaspoon of nduja. Now close the arancino, forming a ball and possibly adding a little more rice. 
  5. When you have formed all the arancini, beat the eggs with a pinch of salt and pass them first in the egg and then in the breadcrumbs.
  6. Cook them in abundant hot oil a couple at a time until they are golden.

Recipe made by Daniela Iozzo ( Danysweetsugar ) in collaboration with CalabriaFoodPorn (

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