How to cook Italian Cheese Rice Ball Recipe

"Italian Cheese Rice Ball Recipe ,Ingredients: ,How to Make Italian Cheese Rice Ball Recipe: "

Italian Cheese Rice Ball Recipe

Dalgano - Italian Food | A true delicacy of Roman cuisine, the supplì are delicious rice croquettes with meat sauce, with a crunchy flour coating, which hides the fibrous mozzarella core. Absolutely irresistible and great as an appetizer and a side dish to alcoholic beverages.

The purveyor is a wonderful specialty of Roman cuisine: delicious rice croquettes, with a distinctive oval shape. Excellent as an appetizer or at an aperitif time but even so, alone and as a fad, any time great for tasting these croquettes are also called supplì on the line for their fibrous mozzarella heart. This is a rather ancient specialty: Roman supplì are the real progenitors of street food. They are prepared by cooking rice in a meat sauce, seasoned with pecorino cheese.

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Ingredients:

• 250 gr carnaroli rice
• 200 g minced meat (pork or beef or mixed)
• 300 ml tomato sauce
• 1/2 onion
• 50 ml white wine
• 400 ml vegetable stock
• 40 g pecorino (or parmesan)
• 30 grams of butter
• 200 gr mozzarella
• 2 eggs
• breadcrumbs
• 2 tablespoons extra virgin olive oil
• 1 liter of seed oil for frying
• salt

How to Make Italian Cheese Rice Ball Recipe:

1. To prepare the soup, start finely chopping the onions and frying them in hot oil, without letting them get too much color. Add minced meat and brown, turning often. When it's browned, mix it with the white wine and let it evaporate. Add the tomato puree, season with salt and cook for 10-15 minutes: the sauce should be thick but not completely dry.
2. At this point add the rice and cook as if it were risotto, gradually adding the hot stock.
3. Once cooked, add the butter and grated cheese, mix well. Then transfer the rice to a surface lined with parchment paper and flatten with a spoon (without crushing) spreading to cool completely.
4. When the rice cools, cut the mozzarella into small pieces and let it drain. When the rice is cold, you can proceed to the formation of the soup: take a small amount of rice (about the size of a meatball) with wet hands and spread it evenly over the palms. Place a slice of mozzarella on top and cover it around so that the supply is cylindrical.
5. Then dip the suppli in the beaten egg and then in the breadcrumbs, making the breading stick well. Heat the seed oil to a temperature of 175-180 ° and fry several supplì at a time, turning often until golden brown all over the surface. Transfer, when ready, onto absorbent paper. Serve the hot soup.