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- 500 grams of superfine rice
- 150 grams of Guanciale (cured meat made from pork jowls)
- 400 grams of bottled tomato sauce
- 1 litre of vegetable broth
- 1 chilli pepper
- Dried or fresh basil leaves
- 2 medium eggs
- 50 grams of Grana Padano or Pecorino hard cheese
- Extra virgin olive oil
- Salt and Pepper to taste
- 300 grams of SfornArte Panatura Saporita (Flavoured breadcrumbs)
- Around 12 small mozzarella cubes for the filling
- Sunflower oil for frying (1 litre)
These supplì rice-balls made with Amatriciana sauce and a casing of SfornArte Panatura Saporita are irresistible!
A very tasty combination to delight your dinner guests!
First make the Amatriciana sauce: brown the bacon in a pan for a couple of minutes, so that the fat goes transparent and melts, then add the bottled tomatoes, salt, a whole chilli pepper and plenty of basil, and let it cook until the tomato 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, the Grana Padano hard cheese – or pecorino if you prefer a stronger taste – and the beaten eggs. After mixing them in thoroughly, pour the mixture onto a baking tray or sheet 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 and is quite compact, wet your hands or grease them with some oil, and shape the supplì rice-balls by moulding a little of the mixture into an oval shape. While doing so you must insert a piece or two 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 SfornArte Panatura Saporita. Fry the supplì in abundant boiling oil (at least 180°) turning them over several times until they are golden brown all over.
Leave the supplì to drain on absorbent paper or kitchen paper and serve them while they are still piping hot… Enjoy your meal!