Tris di Arancini con Tartare di Gambero Rosso al Nero di Seppia e Pesce Spada Gamberi e Ricotta Salata

The dish **Tris di Arancini con Tartare di Gambero Rosso al Nero di Seppia e Pesce Spada Gamberi e Ricotta Salata** is a contemporary Sicilian appetizer that reimagines the classic arancino. Its name translates to a trio of stuffed rice balls served with a seafood tartare. The dish originates from the coastal traditions of Sicily, where arancini are a staple street food, but this version elevates the concept by pairing warm, crispy rice spheres with a cold, raw seafood preparation.

Key ingredients include arancini, which are typically filled with a mixture of swordfish (*pesce spada*), shrimp (*gamberi*), and salted ricotta (*ricotta salata*). The tartare is made from red shrimp (*gambero rosso*), seasoned and colored black with cuttlefish ink (*nero di seppia*). A great version of this dish distinguishes itself through the contrast between the crunchy exterior of the arancini and the delicate, rich tartare. The arancini must be fried to a perfect golden brown without absorbing excess oil, while the tartare should be impeccably fresh, with the ink adding both a briny depth and a striking visual contrast.

Regional variations are minimal, as this dish is a product of inventive Sicilian seafood cuisine rather than a widespread tradition. However, coastal towns in Sicily may substitute the shrimp or swordfish with local catch. In Montallegro, Italia, Pizzeria La Preferita offers this dish as part of its menu, created by chef Salvo Guarneri. The combination of warm arancini and cool tartare reflects a modern approach to Sicilian gastronomy.