Supplí (Roman Rice Balls)
2 ½ cups of water
1 cup of rice
1 tsp of salt (if desired)
1 cup of tomato sauce
15-20 mozzarella balls, or 1 inch cubes
7 oz of ricotta cheese
2 cups of breadcrumbs
6 eggs
Italian medley seasoning
Olive oil extra vergine
Serving size: 15-20 rice balls
Bring water to boil. Add 1 cup of rice and 1 tsp of salt (if desired). Return to boil. Cover and set to low, simmer for 15 minutes or until all water is absorbed. Mix rice with sauce and ricotta cheese. Use hands to wrap rice tightly around mozzarella into 1 ½ inch balls. Refrigerate for about an hour, or until ice cold. Have 2 separate bowls: one with beaten eggs, and the other with breadcrumbs and dry seasoning. Dip each rice ball into the egg, then the breadcrumbs, and repeat. It is important to bread twice! Fry briefly (2-3 minutes) in pan with olive oil and then bake for 15-20 minutes at 350 degrees. Mangia!
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