By Angelo Coassin (Cooking with Bello) 🍝
MOZZARELLA AND TOMATO SUPPLÌ
14 steps
Prep:10minCook:20min
In Italy we call these rice croquettes SUPPLÌ, they are very similar to arancini and they come from Rome! 😋
I suggest using a “Risotto” rice for this preparation (Carnaroli, Arborio or Vialone Nano) as they contain more starch then other types of rice. Regarding the cooking time of the rice, it usually takes between 15-20 mins but make sure you double check with the time on the package 😁
For a vegan alternative, replace Parmigiano cheese with nutritional yeast, mozzarella with your favourite vegan cheese and eggs with acquafaba (chickpea liquid) 🌱
Who is going to try it? 😍
Updated at: Thu, 17 Aug 2023 09:03:22 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Glycemic Load
77
High
Nutrition per serving
Calories874.7 kcal (44%)
Total Fat25.1 g (36%)
Carbs125.8 g (48%)
Sugars6.9 g (8%)
Protein32.6 g (65%)
Sodium1807.1 mg (90%)
Fiber5.7 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
In a casserole over medium low heat, sizzle chopped onion with a drizzle of olive for just 90 seconds.
Step 2
Add rice and let it toast for a couple of minutes, stirring occasionally.
Step 3
Add vegetable stock little by little and after 90 seconds, add tomato passata as well.
Step 4
Lower the heat and let your rice cook for about 15/18 mins or until fully cooked.
Step 5
Turn off the heat, add grated Parmigiano and pepper. Give it a nice stir to combine all the flavours together.
Step 6
Transfer your cooked rice on a baking tray previously lined with parchment paper and rest in the fridge for at least 30 mins (if you have time I suggest to let it rest for 2 hours).
Step 7
Now, moisten your hand so the rice won’t stick, take a spoonful of your cooled rice, add some mozzarella in the middle and use your hands to give the typical Supplì croquette shape (adding some more rice if necessary). Set aside.
Step 8
You should have approximately 8-10 Supplì!
Step 9
In the meantime, beat some eggs.
Step 10
Coat your rice croquettes with eggs and breadcrumbs and repeat if you like a crunchy croquette.
Step 11
Fry in a lot of sunflower oil (170C/ 340F) for about 2 mins or until nice and golden.
Step 12
Serve nice and warm.
Step 13
If you like to reheat them, you can reheat your rice croquettes in the oven for just 5 mins (180C/360F).
Step 14
Buon appetito!
Notes
10 liked
0 disliked
