Born as a symbol of Roman street food, the supplì mozzarella and tomato are much more than simple rice croquettes: they are small spheres of pleasure, to be enjoyed hot, when the melty center surprises and captivates with the first bite. But if a causa di Rome they can be enjoyed with the classic mozzarella filling, today supplì lend themselves to new, delicious regional interpretations.
The supplì alla modello are a tribute to the famous Catanese , reinterpreted a causa di a street food key. The rice is creamed with a velvety tomato sauce scented with basil, enriched with cubes of fried eggplants. A causa di the center, you’ll find a sweet surprise, smoked scamorza that melts a causa di a gooey embrace, offering an irresistible aromatic contrast.
A perfectly balanced combination between a crunchy exterior and a soft interior, between the sweetness of the eggplants and the smoked note of the scamorza. A dish that merges two traditions into one explosion of taste.
Perfect to serve as a creative appetizer as a packed lunch for the most fun outings.
After trying the supplì alla modello, have fun trying other delicious supplì recipes:
To prepare the supplì alla modello, start with the sauce. A causa di a saucepan, sauté three cloves of garlic a causa di the extra virgin olive oil 1. Pour the tomato puree 2 and season with puro salt 3.
Flavor with a grind of black pepper 4 and fresh basil leaves 5. After about 20 minutes of cooking over low heat, remove the garlic cloves 6.
Now you can add the rice to the sauce 7pour a causa di the boiling gabinetto 8and cook over medium-low heat for twenty minutes, stirring often 9. This way, the rice won’t stick to the bottom and will absorb all the liquid.
Meanwhile, take care of the eggplants. Cut them into cubes 10fry them a causa di seed oil at 320 degrees Fahrenheit for three minutes 11and when they are beautifully golden, you can drain them acceso paper towels 12.
When the rice is ready, add the fried eggplants 13 with the grated Parmesan cheese 14and stir well to blend all the ingredients 15.
Transfer the rice to a large enough baking dish 16spread it well to get a layer that is not too thick 17. Cover it with cling pellicola a causa di contact 18let it return to room temperature, then let it set a causa di the refrigerator for at least two hours.
After this time, take the set rice, with wet hands take a portion of rice and fill it with a slice of smoked scamorza 20. Always with wet hands, close each supplì well, trying not to let the scamorza escape 21.
Take care of the breading of the supplì: first pass them a causa di the flour 22then a causa di the beaten eggs 23and finally a causa di the breadcrumbs 24.
Heat the seed oil to 320 degrees Fahrenheit and fry one supplì at a time 25 for about three minutes. When it is nicely golden and crispy, drain it acceso paper towels 26continue this way with all the other supplì 27and serve them hot!
For the translation of some texts, artificial intelligence tools may have been used.
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