Sat, Apr 03 | Find your time zone in the event details

Arancini with Bolognese Ragù

Hosted by Chef Denis dello Stritto. Live from Naples, Italy. 120 minutes long.

Time & Location

Apr 03, 10:00 AM PDT
Find your time zone in the event details

About the cooking class

Arancini are Italian snacks consisting of a ball of rice coated with bread crumbs and then deep fried—a staple of Sicilian cuisine. The most common fillings is with ragù, mozzarella and often peas. A number of regional variants exist which differ in fillings and shape. Arancini al ragù produced in eastern Sicily have a conical shape inspired by the volcano Etna.

Click on Read More to find out more about the recipe and ingredients needed.

About the ingredients

Click here for the full Ingredients List

For the rice

  • 3 cups of Carnaroli Rice or Vialone Nano rice
  • 5 tablespoons of unsalted butter
  • 1 gram of saffron
  • A pinch of salt

For the Bolognese

  • 5 oz of ground pork
  • 2 oz ground beef
  • 1/2 a white onion
  • 1/2 a carrot
  • 1 celery stem
  • 2 Bay leaves
  • 2-3 cloves
  • 2-3 Tbsp of extra virgin olive oil
  • 7 oz of tomato sauce (passata)
  • 1 cup of peas
  • 1/2 a cup of white wine
  • A pinch of salt
  • 3 oz of Caciocavallo cheese

For frying

  • 8 spoons of Flour “00”
  • Water
  • Breadcrumbs
  • A large bottle of vegetable frying oil
  • Frying pan
  • Paper towel or 5 brown paper bags

About Chef Denis Dello Stritto

Denis Dello Stritto is nothing if not passionate about authentic Italian cuisine and the traditions from which it evolved. The roots of Dello Stritto’s culinary ardour were planted during his childhood in a small farming village north of Naples, Italy. The village, Caiazzo, has historically been famed for the quality of its olives and more, and nearly everyone is engaged in food production. “The smell, the taste and the honest culture were part of my upbringing,” he says. “Simplicity and respect for the ingredients are what I need to give guests the essence of my land.” Pursuit of quality product is a big priority for Dello Stritto, who personally combs farmers markets and fish markets for the best ingredients from local purveyors. While the significance of such ingredients can’t be minimised, Dello Stritto says it can be quantified: “60 percent of what makes a professional Italian chef is the chef, and 40 percent is the quality of the product.” What percentage is passion for the Italian chef, then? “Passion is 120%!”  he says. Dello Stritto’s dream is for a restaurant where people don’t even need to see the menu - instead, they just feel a connection with the food.


Lovell Productions will be recording this class. If you do not wish to be recorded, please keep your video and audio switched off during the live event.

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Find Your Time Zone

  • 2 hours
    US Pacific Time (West Coast)
    Los Angeles

  • 2 hours
    US Central Time
3 more items available
  • Cooking Class
    +$0.63 Service fee
    +$0.63 Service fee
  • Class Recording
    +$0.63 Service fee
    +$0.63 Service fee

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