Suppli’
Fried Rice Balls
Fried Rice Balls
Prepare risotto with sugo di carne as indicated in the recipe. Let the risotto cool to room temperature. It is better to prepare the risotto one day in advance.
for the suppli'
2 eggs
2 oz (60 gr) flour
5 oz (150 gr) bread crumbs
2 oz(60 gr) fresh mozzarella cheese, cut in 1/2” (1 cm) dice
frying oil
for the suppli'
2 eggs
2 oz (60 gr) flour
5 oz (150 gr) bread crumbs
2 oz(60 gr) fresh mozzarella cheese, cut in 1/2” (1 cm) dice
frying oil
Beat one of the eggs. Incorporate the beaten egg to the rice. In a small, bowl beat the other egg and add a pinch of salt. In two other plates, put the flour in one of them, and the bread crumbs in the other.
Remove one generous tablespoon of rice and form an elongated oval ball, placing in the center one dice of cheese. Wrap the rice around the cheese and press firmly. Continue forming the suppli' until all the rice is used.
Dip the suppli' in the flour first, then in the egg, and finally in the bread crumbs one at the time. Press firmly for the breadcrumbs to stick to the suppli’. It is important to follow the sequence.
Fry the suppli' for about 2 minutes, until they are golden brown. Serve hot.
Remove one generous tablespoon of rice and form an elongated oval ball, placing in the center one dice of cheese. Wrap the rice around the cheese and press firmly. Continue forming the suppli' until all the rice is used.
Dip the suppli' in the flour first, then in the egg, and finally in the bread crumbs one at the time. Press firmly for the breadcrumbs to stick to the suppli’. It is important to follow the sequence.
Fry the suppli' for about 2 minutes, until they are golden brown. Serve hot.