Supplì, the tasty recipe

2 extra fresh large AIA eggs

200 g of rice

Meat sauce (ready or homemade)

Salt

Pepper

1 mozzarella

Breadcrumbs

Seed oil

Vegetable broth

Description

A typical dish of Roman cuisine, the supplì is appreciated all over Italy and its characteristic name comes from the Italianization of the French term surprise, or surprise. One of the many names of this famous recipe is “supplì al telefono”: to eat it hot in fact it had to be opened in two so that the mozzarella would create a real thread between the two parts of rice, making it all look like a telephone.

You can prepare the supplì to serve it as an aperitif at home with friends or cook it as a starter for a dinner or a family lunch.

Here is the tasty recipe for supplì!

Procedure

First of all, prepare the meat sauce: here is the recipe for the Bolognese one and the Neapolitan one. Now cook the rice directly in the sauce, extending the cooking with the vegetable broth and adding a pinch of salt and pepper. Once the rice is cooked, transfer it to a bowl where you will let it cool. In a bowl, beat the eggs, then cut the mozzarella into cubes, with your hand take a handful of rice and place in the center the cubes of mozzarella then close well to give the shape of a real supplì.

Form as many supplì as the quantity of ingredients allows you and then pass one after the other each supplì in the beaten egg and then in the breadcrumbs. In a large non-stick pan, heat the oil and once it is hot enough, immerse the supplì so that they can cook evenly. Once they are golden, drain them, place them on absorbent paper and serve them.

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