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March 09 Mailer 034
ORGANIC ROOT VEGETABLES WITH HONEY & THYME
SUPPLI
These delicious deep-fried parcels of creamy risotto are similar to arancini, but have a secret filling of oozy mozzarella and fresh basil. Delicious as a canape or part of an antipasti board!

SUPPLI

Makes: 24-30

Ingredients

1.5 litres prepared NOMU Chicken Stock
3 tbsp butter
1 small onion, finely chopped
440g Arborio rice
1 egg, beaten
75g parmesan cheese, finely grated
NOMU Sea Salt and Black Pepper, to taste
Handful basil leaves, torn in half
150g mozzarella cheese, cut into 1cm blocks
150g dried breadcrumbs seasoned with NOMU One for All Grinder
Vegetable oil, for deep-frying

Directions

Place the prepared stock in a saucepan and keep warm over the stovetop.

Melt the butter in a saucepan and add onion. Sauté until the onion is soft, then add the rice and stir to coat thoroughly. Add warm stock to the rice, one ladle at a time, allowing the liquid to be absorbed each time before adding more. Stir continuously while doing so. Do this until the rice is creamy, but still al dente. This should take about 20 minutes.

Remove from the heat and quickly stir in the egg and parmesan. Season with Sea Salt and Black Pepper. Set the rice mixture aside to cool completely.

Once cooled, divide the rice into 24 portions. To shape the suppli, take a portion of rice into your hand and push a cube of mozzarella and a piece of basil into its centre. Fold the rice around the filling carefully and mould it into a neat ball shape. Once done, roll the suppli into the seasoned breadcrumbs until well coated and place on a tray.

Heat some oil in a deep pan or pot for deep frying. Test if the oil is hot enough but dropping in a small cube of bread – it should turn golden brown within 15 seconds. Once hot enough, carefully place the suppli into the oil and fry for about 4 minutes until they turn golden brown. Drain on paper towel and serve hot.

 

Tip: Suppli are delicious served with a rich marinara tomato sauce for dipping.

Ingredients

1.5 litres prepared NOMU Chicken Stock
3 tbsp butter
1 small onion, finely chopped
440g Arborio rice
1 egg, beaten
75g parmesan cheese, finely grated
NOMU Sea Salt and Black Pepper, to taste
Handful basil leaves, torn in half
150g mozzarella cheese, cut into 1cm blocks
150g dried breadcrumbs seasoned with NOMU One for All Grinder
Vegetable oil, for deep-frying

Directions

Place the prepared stock in a saucepan and keep warm over the stovetop.

Melt the butter in a saucepan and add onion. Sauté until the onion is soft, then add the rice and stir to coat thoroughly. Add warm stock to the rice, one ladle at a time, allowing the liquid to be absorbed each time before adding more. Stir continuously while doing so. Do this until the rice is creamy, but still al dente. This should take about 20 minutes.

Remove from the heat and quickly stir in the egg and parmesan. Season with Sea Salt and Black Pepper. Set the rice mixture aside to cool completely.

Once cooled, divide the rice into 24 portions. To shape the suppli, take a portion of rice into your hand and push a cube of mozzarella and a piece of basil into its centre. Fold the rice around the filling carefully and mould it into a neat ball shape. Once done, roll the suppli into the seasoned breadcrumbs until well coated and place on a tray.

Heat some oil in a deep pan or pot for deep frying. Test if the oil is hot enough but dropping in a small cube of bread – it should turn golden brown within 15 seconds. Once hot enough, carefully place the suppli into the oil and fry for about 4 minutes until they turn golden brown. Drain on paper towel and serve hot.

 

Tip: Suppli are delicious served with a rich marinara tomato sauce for dipping.

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