The Silver Spoon and Hartnett use the classic flour, egg and breadcrumb coating, while Carluccio pares it down to just egg and breadcrumbs, which is harder to stick to the rice.
In a large mixing bowl, rub the butter and lard into the flour until it resembles fine breadcrumbs.
First, the cook must rustle up the stuffing – a byzantine combination of, among other things, breadcrumbs, veal, pork, butter, caraway seeds, poppy seeds, apples, orange, crushed tinned pineapple and preserved ginger – and sew it carefully into the bird, which is then browned in a very hot oven.
I'm sold on Locatelli's Sicilian pastella, or batter, a mortar layer of egg, flour and water that goes on before the breadcrumbs and makes the shell crisp and robust, even when the arancini are left to cool, as they would traditionally be in their homeland.
As it is heating, dip each rice ball into the batter to coat, then into the breadcrumbs, heaping them on top until it is well covered.
You can make the crumbs extra crispy by drying them out in a warm oven for a few minutes or you could simply buy panko breadcrumbs.
"I always felt he had kind of left a trail of breadcrumbs for me, to follow him into music," he says.
Put the flour, the egg and panko breadcrumbs on to three separate plates.
Melt three anchovy fillets in oil with a clove or two of chopped garlic, then add breadcrumbs made from stale bread, and toast until golden.
2 Mix the breadcrumbs and the coconut together in a large bowl.
MizPepperPot, via GuardianWitness Serves 4-6 500g pork loin steaks, cut into goujons 4 tbsp jerk marinade 60g dried breadcrumbs 80g desiccated coconut 1 egg, beaten Oil, for frying 1 Marinate the meat in the marinade for at least one hour or overnight.
