SURPRISE! Today’s recipe is called Supplì, which was derived from the French word for *surprise*, because of the filling inside.
This traditional Italian rice ball is stuffed with oozing mozzarella cheese. It was originally sold at a ‘friggitorie’, typical Roman fried food shops. Now they are commonly served in most pizzerias all around Italy.
Watch home chef and author, Danielle Graham, as she joins SedapTV and HappyFresh to bring you another authentic Italian street food recipe!
|2 tbsp Basso Extra Virgin Olive Oil|
|1 Yellow onion (chopped)|
|320g Fior Di Riso Rice Arborio Superfino|
|1 litre Vegetable Broth/Stock|
|250g Cirio Passata Tomato Puree|
|1 tsp Black Pepper|
|30g Grana Padano DOP (grated)|
|150g Galbani Mozzarella Cheese|
|½ tsp Salt|
|2 cups Breadcrumbs Vegetable/Corn Oil|
- Heat up some oil and fry the onions
- Then add the rice and toast them for about 5 minutes
- Pour in the stock and tomato puree and cook as normal risotto for about 20 mins, stir regularly once cooked remove it from the heat
- Sprinkle in the pepper and grated Grana Padano cheese and mix well.
- Once cool, spread the risotto on a lined tray and refrigerate for 2 hrs.
- Take some rice and fill it with some mini mozzarella balls, then roll into a ball.
- Add salt into the eggs then put the rice ball in….. then cover it in breadcrumbs. Do this again.
- Fry each ball in corn oil on low heat until they are golden brown for about 1-2 minutes then drain to serve.