Monday, 11 May 2015

Supplí with Pepper cheese

This dish originates in Rome and I have put my own twist to this classic antipasto dish.

There were 2 cups of cooked long grain rice in the fridge and I remember this classic dish from many years ago and reinvented it with what I had available.  I last cooked this when we lived in Sydney so it was a delight to offer my family again.

Although it was a warm and sunny day the nights are getting cooler.
Just perfect for warming food.

Cooked Supplí with melted pepper cheese in the middle.

Supplí with Pepper Cheese

2 cups cold, cooked long grain rice
1/3 cup grated fresh parmesan cheese
2 eggs
salt and white pepper to taste
1/3 cup melted butter
1/3 cup dried breadcrumbs
1cm cubes of pepper cheese (approx 150 grams)

Breadcrumbs, preferably dried, for dipping Supplí balls into before frying them.

Vegetable oil for deep frying

In a medium bowl combine the rice with the parmesan, eggs, dried breadcrumbs, salt and pepper. Mix well then pour over the melted butter and stir until it is well incorporated.
Scoop a tablespoon into one hand, flatten and top with a cube of pepper cheese.  Add another tablespoon of rice on top and squeeze into  a ball.
Roll in breadcrumbs and place on a plate ready for deep frying.
When all are ready heat your oil in a deep sided saucepan until a bread cube dropped into the oil sizzles - about 180 Celsius.
Fry in batches for 3 - 4 minutes until lightly browned.
Remove with a slotted spoon and place on absorbent paper to drain.

These can be served with a home made pasta sauce, or as part of an antipasto platter, or simply, because you love to surprise your family.

Buon appetito, enjoy Merryn xx