Green Suppli with Tomato Sauce

I’m trying to stay in the mindset of fun summer sharing plates, but also trying to make it suit this grey, rainy, cold episode. First thing that came to mind was colour and fried food, because that is comfort.

Arancini is Sicilian, but the ‘cousin’ Suppli is from Rome. Suppli is traditionally made with rice and cheese whereas arancini is with the addition of meat and peas. You learn something new everday… I had the intention of making arancini, but in the end, it turned out to be suppli.

The dish is great for a sharing antipasti, or even reheated throughout the week (in the oven for crunch factor).

Makes: 12-14 suppli

Prep/Cooking time: 3hrs/overnight

Ingredients

For the Herb Oil:

30g chives

30g parsley

5g basil

Method:

1. In a food processor, combine all the ingredients and blitz until the oil becomes green and all herbs are thoroughly minced. Set aside.

For the Risotto:

1 shallot, sliced thin

2 cloves of garlic, minced

1/2 cup (100g) risotto rice

2 1/2 cups (590g) veggie or chicken stock

2 1/2 tbsp (35g) butter

60g parmesan, grated

4 tbsps herb oil

Method:

1. In a pot on medium heat, add some oil and sweat the shallots until they go translucent. Add the garlic, let it sweat for a minute. 

2. Add the rice to the pot and mix well so that all the grains are well coated. Let the rice toast for 1-2 mins.

3. Add a ladle full of stock to the pot and stir until the liquid has been fully absorbed by the rice. Add more stock and continue doing this process until the rice is cooked al dente. 

4. When the rice is al dente, stir in the butter and parmesan until creamy. Take the risotto off the heat and stir in the herb oil. Transfer the risotto into a container and let it cool fully overnight in the fridge. - This step will make it easier when it comes to shaping the arancini. If you don’t have time, let the risotto cool fully.

For the Sauce:

2 cloves of garlic, minced

2 tbsp tomato puree

2/3 cup (160g) passata

1/3 cup (67g) water

1/2 tsp sugar

Method:

1. In a pot, add oil and minced garlic. Turn the heat up to medium-high. Let the garlic infuse and cook in the oil.

2. Once the garlic has turned golden, add the tomato puree and cook until it goes a darker red colour, 4-6 minutes.

3. Pour in the passata and water, stir, and let it come to a boil. Place a lid on the pot, turn the heat down to medium-low and let it simmer for 10-15 minutes, until thickened.

4. Season with salt, pepper and sugar. Set aside.

To make the Arancini:

1 egg

2 tbsps water

1 cup (125g) flour

2 cups (240g) panko breadcrumbs

Cooled Risotto

1/2 a mozzarella ball

oil

Method:

1. Prepare your dredging station: In a bowl, whisk the egg and water together until smooth. Place the flour onto a plate and the panko breadcrumbs onto another.

2. Scoop 2 tbsps worth of risotto into your hand and flatten it out to make a patty shape. Add a piece of mozzarella in the middle and shape the rice around to enclose the cheese. Make a ball out of the risotto and place onto a plate. Continue with the rest of the risotto and mozzarella. When done, place the risotto balls in the freezer for 10 minutes.

3. Working one at a time, take a risotto ball and roll it in the flour, tap to let the excess fall off. Dip it into the egg, back in the flour, in the egg a last time, before coating it in panko breadcrumbs. Continue doing this with the rest of the risotto balls.

4. Add 5cm worth of oil into a pot with tall sides. Place on medium-high heat, and let it come to 170°C. The oil is ready when you drop a breadcrumb in and it immediately starts sizzling and floats.

5. Working in batches, carefully drop the risotto balls into the hot oil and fry for a total of 4-6 minutes, turning itso all sides become golden. Transfer to a wire rack or paper lined plate. Repeat with the remaining risotto balls.

6. Serve the hot arancini on a bed of tomato sauce, and garnish with some grated parmesan.