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- 500 grams of superfine rice
- 150 grams of tinned tomatoes
- 150 grams of ‘Nduja (spicy Calabrian salami paste)
- 2 medium eggs
- 50 grams of Grana Padano cheese
- 400 grams of bottled tomato sauce
- Half an onion
- 50 grams of butter
- 100 ml of white table wine (to blend)
- Extra virgin olive oil
- Salt and Pepper to taste.
- 1 litre of vegetable broth
- Around 12 small mozzarella cubes
- 300 grams of SfornArte Panatura Saporita (Falvoured breadcrumbs)
- Sunflower oil for frying
A delicious recipe for supplì rice-balls with spicy sauce and a soft heart made of mozzarella and ‘Nduja, coated with the SfornArte Panatura Saporita.
With just the right level of spiciness, they are scrumptious and crunchy!
Make the sauce by frying the chopped onion in olive oil to which you add 50g of ‘Nduja paste and the 150 grams of tinned tomatoes, chopping it up if necessary, then add the resultant 400 grams of tomato sauce let it cook until it is fairly dense. Add the rice to the sauce and when the rice is tosted, add the white table wine and let it evaporate, then continue to cook it by gradually adding the vegetable broth, which is progressively absorbed. When the rice is cooked add the butter, Parmesan cheese and the 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 and is quite compact, wet your hands with water 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, together with a small amount of ‘nduja, about a coffee-spoon full, or more if you would prefer something quite spicy. 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. 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.