Rice supplì or ''supplì al Telefono''
The word supplì derives from the French term (surprise) for the mozzarella that it contains inside.
How to make supplies?
The recipe is not difficult! The rice cooked in a meat and tomato sauce is used, then a kind of rice balls are prepared, oval and elongated, with a mozzarella stick inside. The rice supplì is then fried, giving rise to a heavenly food. If you have been to Rome or Lazio, you will surely have eaten them! The rice supplì are a masterpiece of Roman and Lazio cuisine and it was a long time that I wanted to propose them on this blog. I will not waste time trying to explain to you how good the Roman Supplì are! Try them and you will be ecstatic! Here is the recipe for rice supplì.
Ingredients
For the dough of rice supplì500 g Rice300 g Minced beef100 ml Dry white wine500 ml Tomato puree3-4 tablespoons Extra virgin olive oil1 onion50 g Parmesan cheese50 g butter2 Medium eggs1,200 l Vegetable brothSalt, pepper to taste
And also...300 g Mozzarella 500 g Breadcrumbs3 Medium eggs2 liters Vegetable oil
Preparation
In the original and ancient recipe, the rice was cooked in a beef sauce and chicken livers. Now the versions without livers are more and more widespread and I too preferred not to put them. As rice for supplì I used a rounded grain, which is also used for Arancini. To obtain a perfect rice supplì, you will have to respect the various steps well and, above all, create a golden fry in deep oil, neither too short nor too long, so that your rice supplì has a stringy heart, and the outside is nice golden and slightly crispy. With these doses you will get 20 rather large supplì. If you make them smaller, you will get a few more. Chop the onion and brown over low heat together with 3-4 tablespoons of extra virgin olive oil, without browning it too much. Add the minced meat and brown it for a few minutes together with the onion. As soon as it begins to change color, add salt, pepper and blend with white wine, over high heat. When it has evaporated, add the tomato puree and cook for about 15 minutes, stirring occasionally. Add the rice and mix carefully with the meat and tomato, so that it is flavored. Wet with a few ladles of hot broth and continue cooking, over moderate heat, for the time indicated on your package. It will have to remain rather al dente, better to cook it a minute less. During cooking, stir often and add more broth as it dries. In the end it will have to stay dry. Once ready, season with salt and turn off the heat. Out of the heat, add the grated Parmesan, butter and eggs. Mix carefully and pour the dough of your rice supplì on a baking sheet or on a large plate, until it cools completely (approx. 1 hour). Meanwhile, drain the mozzarella, then cut it into slices of approx. 1 cm and, finally, in sticks.Prepare the beaten eggs in one dish and the breadcrumbs in another, to be able to bread your Supplì di riso alla romana.
Once the rice is cold, we can start making the supplì!
Take a nice spoonful of rice and crush it well on the palm of your hand. In the center, place a stick of mozzarella and close well, compacting the rice and wrapping the mozzarella well, creating a kind of oval meatball or a large croquette. If necessary, add a little more rice to close better. If the rice sticks to the hands, moisten them slightly. Prepare all the rice supplì, until you finish the ingredients.Then pass each supplì first in the beaten eggs, then in the breadcrumbs, creating a homogeneous breading. To ensure perfect frying, let the Roman supplì rest in the refrigerator for 1-2 hours. Heat the oil in a tall, narrow pot to a temperature of 170°C. Fry 2 supplì at a time, so as not to lower the temperature of the oil too much, for about 8-10 minutes. They should be very golden, but not burnt, nor too light. Better to brown them slowly, so that the mozzarella heart melts perfectly. Once ready, drain them from the oil and remove excess oil with absorbent paper.
When you see your Rice Supplì spinning al Telefono, you will feel like you are in heaven!
Supplì with leftover riceDid you know that you can also prepare a quick version of supplì with leftover rice? You can use risotto with tomato or meat sauce or with spinach or vegetables, ready and leftover. Take 1 tablespoon of rice, spread it on your hand, add a strip of mozzarella and you will have created a delicious leftover supplì. Pass it in eggs and breadcrumbs and then continue with frying. You can also create a mini version in the shape of rice balls, putting only a diced mozzarella in the center.
Arancini and suppli: the difference
In the case of arancini, the rice is cooked in water and then added butter and saffron. The filling is found only in the center whether it is meat sauce, peas or cheese or prosciutto. In the case of supplì, the rice is cooked directly in meat and tomato sauce. In the center is put only the heart of mozzarella (in the traditional version). Obviously the shape also changes, since the arancini are round or pyramid (in general), while the supplì are more oval.
The word supplì derives from the French term (surprise) for the mozzarella that it contains inside.
How to make supplies?
The recipe is not difficult!
The rice cooked in a meat and tomato sauce is used, then a kind of rice balls are prepared, oval and elongated, with a mozzarella stick inside. The rice supplì is then fried, giving rise to a heavenly food. If you have been to Rome or Lazio, you will surely have eaten them! The rice supplì are a masterpiece of Roman and Lazio cuisine and it was a long time that I wanted to propose them on this blog. I will not waste time trying to explain to you how good the Roman Supplì are! Try them and you will be ecstatic! Here is the recipe for rice supplì.
Ingredients
For the dough of rice supplì
500 g Rice
300 g Minced beef
100 ml Dry white wine
500 ml Tomato puree
3-4 tablespoons Extra virgin olive oil
1 onion
50 g Parmesan cheese
50 g butter
2 Medium eggs
1,200 l Vegetable broth
Salt, pepper to taste
And also...
300 g Mozzarella
500 g Breadcrumbs
3 Medium eggs
2 liters Vegetable oil
Preparation
In the original and ancient recipe, the rice was cooked in a beef sauce and chicken livers. Now the versions without livers are more and more widespread and I too preferred not to put them. As rice for supplì I used a rounded grain, which is also used for Arancini. To obtain a perfect rice supplì, you will have to respect the various steps well and, above all, create a golden fry in deep oil, neither too short nor too long, so that your rice supplì has a stringy heart, and the outside is nice golden and slightly crispy. With these doses you will get 20 rather large supplì. If you make them smaller, you will get a few more. Chop the onion and brown over low heat together with 3-4 tablespoons of extra virgin olive oil, without browning it too much. Add the minced meat and brown it for a few minutes together with the onion. As soon as it begins to change color, add salt, pepper and blend with white wine, over high heat. When it has evaporated, add the tomato puree and cook for about 15 minutes, stirring occasionally. Add the rice and mix carefully with the meat and tomato, so that it is flavored. Wet with a few ladles of hot broth and continue cooking, over moderate heat, for the time indicated on your package. It will have to remain rather al dente, better to cook it a minute less. During cooking, stir often and add more broth as it dries. In the end it will have to stay dry. Once ready, season with salt and turn off the heat. Out of the heat, add the grated Parmesan, butter and eggs. Mix carefully and pour the dough of your rice supplì on a baking sheet or on a large plate, until it cools completely (approx. 1 hour). Meanwhile, drain the mozzarella, then cut it into slices of approx. 1 cm and, finally, in sticks.
Prepare the beaten eggs in one dish and the breadcrumbs in another, to be able to bread your Supplì di riso alla romana.
Once the rice is cold, we can start making the supplì!
Take a nice spoonful of rice and crush it well on the palm of your hand. In the center, place a stick of mozzarella and close well, compacting the rice and wrapping the mozzarella well, creating a kind of oval meatball or a large croquette. If necessary, add a little more rice to close better. If the rice sticks to the hands, moisten them slightly. Prepare all the rice supplì, until you finish the ingredients.
Then pass each supplì first in the beaten eggs, then in the breadcrumbs, creating a homogeneous breading. To ensure perfect frying, let the Roman supplì rest in the refrigerator for 1-2 hours. Heat the oil in a tall, narrow pot to a temperature of 170°C. Fry 2 supplì at a time, so as not to lower the temperature of the oil too much, for about 8-10 minutes. They should be very golden, but not burnt, nor too light. Better to brown them slowly, so that the mozzarella heart melts perfectly. Once ready, drain them from the oil and remove excess oil with absorbent paper.
When you see your Rice Supplì spinning al Telefono, you will feel like you are in heaven!
Supplì with leftover rice
Did you know that you can also prepare a quick version of supplì with leftover rice? You can use risotto with tomato or meat sauce or with spinach or vegetables, ready and leftover. Take 1 tablespoon of rice, spread it on your hand, add a strip of mozzarella and you will have created a delicious leftover supplì. Pass it in eggs and breadcrumbs and then continue with frying. You can also create a mini version in the shape of rice balls, putting only a diced mozzarella in the center.
Arancini and suppli: the difference
In the case of arancini, the rice is cooked in water and then added butter and saffron. The filling is found only in the center whether it is meat sauce, peas or cheese or prosciutto. In the case of supplì, the rice is cooked directly in meat and tomato sauce. In the center is put only the heart of mozzarella (in the traditional version). Obviously the shape also changes, since the arancini are round or pyramid (in general), while the supplì are more oval.
No comments:
Post a Comment