Suppli' alla Romana

500 gr rice
180 gr butter
100 gr grated parmesan cheese
Chicken stock
100 gr prosciutto in cubes
50 gr giblets
50 gr sweetbreads
50 gr veal
50 gr mushrooms
1 glass of white wine
1 egg lightly beaten and salted
Oil for frying
Salt and pepper

Prepare the risotto with the chicken stock, 100gr of butter and the parmesan. Drain it when it’s cooked al dente and lay on a flat cold surface (eg marble) to cool.
In a skillet, cook the onion with 80gr of butter; add the prosciutto, the mushrooms, the ground veal, the giblets and the sweetbreads.
Add salt and pepper to taste and the wine. Cook to reduce the wine, add a little flour and one or two tablespoons of water.
Cook on moderate heat until it has a dense consistency and it is cooked. Let cool.
Take 2 tablespoons of the mixture and form small balls with your hands, make a whole with your hands and make a whole in the middle. Fill with some of the sauce. Close the whole with more rice, put in flour, then in the egg and then in the breadcrumbs. Fry in a pan with boiling oil and remove when the suppli are golden and crunchi. Drain on absorbent paper and serve immediately.

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