For 6 servings:

300 grs rice, 70 grs butter, 2 tablespoons olive oil, 3 tablespoons grated parmesan cheese, 3 eggs, ¼ sliced onion, 100 grs hashed beef meat, 20 grs dried musrooms soaked and chopped, 100 grs peas, 20 grs tomato concentrate, 25 grs chopped mozzarella cheese, salt, pepper, breadcrumbs, oil to fry.

In a pan brown the onion in 20 grs butter and oil, brown the meat and, when dried, add peas and mushrooms. Season, add the tomato concentrate dissolved in 50 ml warm water, salt, pepper and cook until thickening the sauce. Boil the rice in 500 ml hot salted water, adding further water when cooking in order to have the rice cooked still underdone having adsorbed all the liquid. Add immediately the remaining butter, the grated cheese and 1 egg, mix thoroughly. Draw some spoons of rice, put in the hand palm, fill the centre with the sauce and a mozzarella piece, seal with some more rice and shape in balls; soak in the beaten eggs and breadcrumbs.
Fry the arancini, few at a time; when golden fried, drain and keep all in oven until serving.

The mild taste needs a fruity white like a Regaleali bianco or the Alcamo or a Cardese bianco

Agghiotta di Pesce Spada (Swordfish Sicilian style)

For 4 servings:

4 swordfish slices of 150 grs each, flour,8 tablespoons olive oil, 1onion and 1 celery chopped, 1 garlic clove, 1 tablespoon capers washed, 100 grs black olives stoned, 300 grs peeled tomatoes, 1 laurel leaf, salt and pepper.

In a pan fry on both sides the floured fish slices in the olive oil; drain and keep warm. In the same dressing brown the chopped onion and celery with garlic , add capers, olives, laurel, season and add the tomatoes; salt and cook for 10 minutes. Take out garlic and laurel, salt the fish slices, put in the sauce and cook again for 10 minutes.

The suggested wines are dry whites like an Etna bianco or a Verdello or the Grecanico di Mazara del Vallo.

Scorzette di Arancia candite (Candied orange peels)

For 10 servings:

150 grs sugar, oil, the peel of 6 oranges

Slice the oranges peels without the white inner part in long and thin stripes. Soak in cold water for 48 hours, changing water every 12 hours; drain the peels, drop in boiling water for 5 minutes, drain and dry with a cloth. Pour the sugar in a pan with 1 tablespoon water; when starting to caramelise, add the peels and stir in order to coat them. They will be candied when clear and coloured. Put on a tray lightly oiled and divide them using a fork, let cool completely.

The sugary taste will be better matched by a strong dessert wine like the Malvasia di Lipari or a Marsala Superiore dolce or the Moscato di Noto liquoroso