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How to make the suppli' alla romana:
Reconstitute the mushrooms in lukewarm water, chop and set aside. Sauté
one onion in 2 oz. butter in a saucepan. When the onions are soft, add
the rice. Make a risotto as in basic recipe and let it cool.
Make a ragù by sautéing one onion in the remaining butter. When onions are
soft, add the chopped livers, veal, prosciutto, and mushrooms. Add the
tomato paste diluted in 1 cup warm water, salt and let simmer over a low
flame. Let the mixture cook and reduce to achieve a rather thick ragù.
Remove from heat and cool.
Take a small amount of rice in the palm of your hand, flatten the rice and
place in the center a teaspoonful of the prepared ragù, and few pieces
of Mozzarella. Close your palm and form a ball. Make sure the filling is
securely closed in the center of the ball (twice the size of a walnut).
Roll the rice ball into flour, beaten egg and breadcrumbs, continue
until the rice is finished.
Fry the supplì in hot oil until golden brown and crunchy. Serve
the suppli' alla romana
immediately, plain or with a tomato or meat sauce on the side.
Recipe courtesy of The Italian Trade Commission.
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