When I cook I am usually pretty good with measuring ingredients, except for rice, and sometimes pasta. For some obscure reason, rice always tries to flee the container and jump into the boiling water, leaving me with too much to eat for one meal, and not enough for the following day.
Lately I got the habit of increasing my regular portions so that I will have enough rice to use for Suppli’, a life-saver yet fun dish that kids love, but adults crave too!
Suppli’, originally of Rome, Italy, is little ball of rice, plain or with tomato sauce, raw egg and a piece of mozzarella in the center. The ball has to be soaked in egg and coated with breadcrumbs before putting it into a pan of hot vegetable oil and fried (or baked, if you prefer). If you add mozzarella, when you bite into the suppli’ it forms a sticky string, and gives it the name of Suppli’ al telefono (Suppli’ on the phone, because the string reminds of a phone cord!). Suppli’ is very similar to the Sicilian arancini, usually filled with peas, meat sauce, mozzarella and slightly bigger than suppli’.
Whether you are hosting a kids birthday party or a more sophisticated cocktail reception, a family dinner or a filling snack to eat in front of the tv, Suppli’ is much appreciated as an appetizer, and one that pairs well with a fresh cocktail or a Limoncello Bellini!
10.5 oz (300 g) Rice
about 2 cups (1/2 l) Milk
0.35 oz (10 g) Parmesan
Grated Zest of 1/2 lemon
1 spoon Flour
1 cup Breadcrumbs
Bring the rice to a boil in a pan filled with 2 cups of water and 2 cups of milk. Add some salt. Let the rice cook for 12/14 minutes, drain and let it cool down. When the rice is cool enough add 2 eggs and the grated Parmesan cheese, the lemon zest and one spoon of flour. Work the rice into small rounded or elongated balls, pass them into some flour, then egg, and finally breadcrumbs. Fry them into a pan with hot vegetable oil until they turn golden brown.