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Description
I had arancini for the first time in Sicily — bought one on the street, then another, then another. I couldn't stop. Back in Bucharest between trips, I finally decided to make them myself. Crispy outside, saffron rice inside, mozzarella that stretches when you break it open. This dish is over a thousand years old — Arabs brought saffron and rice to Sicily in the ninth century. I'll show you everything: how to shape them, how to fill them, and why the oil temperature is everything. Come cook with me.
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