I drank an Organgina this morning and that reminded of Arancini (little oranges)--Sicilian rice balls usually stuffed with a ragù of peas, a little meat and cheese, lightly breaded and fried a golden color. I haven't had one of these since I was a kid when my grandmother made them.
Blogging Chef Chuck has a recipe that looks very good. Arancini (ahr-ahn-chee-nee--the r is rolled) aren't always filled with the same stuffing, and his recipe varies a bit from what my grandmother made.
My brother tells me that he and his wife buy them already prepared. They live in the Northeast where there is a large Italian-American population.
Up until the last 15 years or so, picking up decent quality Italian ingredients in the Chicago area required a bit of a road trip. But with the rising appreciation for fresh ingredients, it's become much easier to find good quality Italian products here. The good stuff is pricey, but you've got to pay a little more if you don't want ricotta the consistency of cement and mozzarella harvested from a Goodyear rubber plantation.
If you make baked pasta dishes--lasagna, manicotti, baked macaroni--and you're stuck with cement ricotta, you can improve the texture by adding a little bit of beaten egg. Not too much or it will rise like a soufflé and be a mess to eat. And for heaven's sake, don't substitute cottage cheese.