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.

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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