Sicilian Arancini By Livbon (4 Pieces - 5 oz)

Gluten-free & Nut-free

A crispy rice ball with lean ground veal, peas & mozzarella cheese.

Ingredients: Rice, Tomato sauce (Crushed tomatoes, Tomato paste, Onion, Citric acid), Parmesan cheese (Pasteurized milk, Modified milk ingredients, Salt, Lipase, Calcium chloride, Bacterial culture, Microbial enzyme, Cellulose, Sorbic acid), Green peas, Lean ground veal, Mozzarella cheese (Pasteurized ilk, Bacterial culture, Calcium chloride, Microbial enzyme), Gluten-free bread crumbs (Rice flour, Potato starch, Water, Salt, Sugar, Yeast), Tapioca starch, Salt, Canola oil.

Contains: Milk

Sans gluten et Sans noix

Une boulette de riz croustillante avec veau haché maigre, petits pois et fromage mozzarella.

Ingrédients: Riz, Sauce tomate (Tomates broyées, Pâte de tomate, Oignon, Acide citrique), Fromage parmesan (Lait pasteurisé, Substances laitières modifiées, Sel, Lipase, Chlorure de calcium, Culture bactérienne, Enzyme microbienne, Cellulose, Acide sorbique), Pois verts , Veau haché maigre, Fromage Mozzarella (Lait pasteurisé, Culture bactérienne, Chlorure de calcium, Enzyme microbienne), Chapelure sans gluten (Farine de riz, Fécule de pomme de terre, Eau, Sel, Sucre, Levure), Amidon de tapioca, Sel, Huile de canola.

Contient: Lait

Arancini Cooking Instructions: For best results re-heat arancini from frozen. Re-heat to an internal temperature of 165°F.

Oven: 5 oz: Pre-heat oven to 450°F. Place arancini on a lined baking sheet and bake for 30-35 minutes* 1 oz: Pre-heat oven to 450°F. Place arancini on a baking sheet and bake for 13-15 minutes*

Fryer: 5 oz: Heat oil in deep fryer to 350° F. Fry arancini in oil for approx. 4-5 min until golden brown. *Fully Defrost 5oz arancini before deep frying. Cook to an internal temperature of 165°F.* 1 oz: From frozen, Heat oil in deep fryer to 350°F. Fry arancini in oil for approx. 4-5 minutes until golden brown. Cook to an internal temperature of 165°F. *All temperatures in Fahrenheit, cooking times may vary by oven and deep fryer. Overcooking may cause arancini to crack or pop.