Italian Suppli. an Italian Fried Rice Ball with an Heart of Melted Mozzarella

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: provolone cheese

Provolone cheese offers a similar melting quality at a lower price.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano has a similar flavor profile and is often less expensive.

In a frying pan, put 3 tablespoons of extra virgin olive oil and 3 sliced cloves of garlic. Add 1 finely chopped onion and let it brown lightly.

Add 700 gr of tomato sauce, salt, black pepper, and half a tablespoon of tomato paste. Cover with a lid and let it cook for 30 minutes.

In a pot, put 40 gr of extra virgin olive oil, add 60 gr of finely chopped shallot, and add half a ladle of vegetable stock to let the shallot cook.

When the vegetable stock is faded, add 600 gr of rice (carnaroli or arborio) and mix well. Toast the rice over high heat until opalescent, turning it often to avoid burning, for a couple of minutes.

Add a couple of ladles of vegetable stock and cook for a couple of minutes, then add half of the tomato sauce. Cook for a couple of minutes, add another ladle of vegetable broth and the remaining tomato sauce.

Stir the rice and simmer well to mix flavors and prevent sticking. Add salt if needed. As soon as the rice begins to dry, add a ladle of vegetable stock and continue cooking until the rice is 'al dente' (15-20 minutes), adding stock as needed.

When the rice is ready, turn off the heat and stir in 50 gr of butter and 50 gr of parmigiano. Mix well.

Take a baking tray and spread the rice on it to cool. Once cooled, refrigerate for an hour.

Take the tray from the fridge, pick up a handful of rice, mold it into small balls, and place a cube of mozzarella into the center, reshaping into a ball to seal the mozzarella inside.

Prepare a mixing bowl with 60 gr of all-purpose flour and 120 gr of water mixed well, and another bowl with breadcrumbs. Dip each suppli first in the batter, then in the breadcrumbs, and place them on a tray to rest in the fridge for an hour.

Bring frying oil to a temperature of 160°C - max 180°C and immerse the suppli in the oil for 8-10 minutes, turning them often to avoid excessive browning.

Put the suppli on a paper towel to remove excess oil and serve while still hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens