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- 100 grams of Panatura Croccante (Crunchy breadcrumbs)
- 500 grams of superfine rice
- 150 grams of minced meat
- 2 medium eggs
- 50 grams of Grana Padano cheese
- 400 grams of bottled tomato sauce
- Half an onion
- 50 grams of butter
- Extra virgin olive oil
- Salt and pepper to taste
- 1 litre of vegetable broth
- Around 12 small mozzarella cubes
- Sunflower oil for frying (1 litre)
The most classic variety of supplì with a simple meat sauce and a soft heart made of mozzarella, coated with SfornArte Panatura Croccante!
Easy, cheap and quick to make, but above all crunchy and delicious!
Make the ragout sauce by frying the chopped onion and herbs in some olive oil and brown the minced meat. Then add the bottled tomato sauce and let it cook until the sauce is fairly dense. Add the rice to the sauce and continue to cook it while gradually adding the vegetable broth, which is progressively absorbed. When the rice is almost cooked but still a bit hard, add the butter, Grana Padano hard cheese and beaten eggs and, after mixing them in thoroughly, pour the mixture onto a baking sheet or tray to let it cool off.
Meanwhile, cut the mozzarella into small pieces or strips and drain it in a colander, to eliminate the excess milk. When the rice has cooled enough, wet your hands and shape the supplì rice-balls by moulding a little of the mixture into an oval shape. While doing so you must insert a couple of pieces of mozzarella into the centre of each rice-ball. Close each supplì tightly so that the cheese is completely enclosed by the rice and give them a generous coating of the Panatura Croccante.
Fry the supplì in abundant boiling oil (at least 180°) turning them several times until they are golden brown all over. If you want to avoid using a lot of oil, use a tall and narrow saucepan, or, for greater convenience, use a deep fryer. Finally leave the supplì to drain on a sheet of absorbent paper or kitchen paper and serve them while they are still piping hot.