Quiet, I have not betrayed my beloved arancini, but I have to admit that even the rice balls have their sex appeal. I'm talking about the supplì Romans ' the phone ', that is, those who hide inside a piece of mozzarella, When you open them in two, row as if it were a telephone wire. I have to say I really appreciate them, are simple, lightweight version of arancini and can be very tasty if the tomato sauce with the rice is seasoned is artfully done. Ideals in miniature for an aperitif finger food, are great in normal format for a casual dinner with friends.
Serves about 10 Suppli:
- 300 g of Arborio rice
- 750 ml of tomato puree
- 6 Tablespoons extra virgin olive oil
- a clove of garlic
- half a stalk of celery
- 100 grams of shredded PDO parmigiano Reggiano
- salt to taste
- a pinch of sugar
- 200 grams of milk flavor
for the Breading
- enough flour
- stale breadcrumbs as required
- 2 whole eggs
- salt to taste
- peanut oil for frying as required
Prepare the tomato sauce by putting in a casserole the oil, clove of garlic, the stalk of celery, the tomato sauce, the salt and a pinch of sugar and cook until the sauce is thick and well pulled. Boil the rice in salted water and drain it al dente, Why then should be fried, and season it with the tomato sauce and Parmesan cheese, then spread it out on a platter in a thin layer, so it gets cold.
Meanwhile, dice the mozzarella and wring it well to make them lose the liquid. To make rice balls, get your hands a little’ tomato rice, crush it and put in the Middle a little’ mozzarella fior di latte, then cover with more rice and manipulate all by compacting until oval-shaped croquettes and some’ stretched. Do this with all the rice.
To bread the rice balls, put the flour on a plate, in another stale breadcrumbs and in the third the beaten eggs and lightly salted. Pass the rice balls with care first in flour, then in beaten egg and finally in breadcrumbs. Do rest your rice balls in the refrigerator for an hour and then FRY them in peanut oil. The cooking time will be about 5 minutes or until they are golden. Serve immediately.