Recipe - Supplì Mozzarella e 'Nduja

Ricetta - Supplì Mozzarella e 'NdujaSupplì mozzarella & 'nduja

’Nduja is a spreadable spicy salami typical of the Calabria region. It was originally a poor man's food, prepared by peasants as a way to use the leftover parts of the pig. Today, ’nduja is highly prized and often used to top pasta or to make flavourful and colourful bruschette.

In this recipe, it is used to create a delicious appetiser-style supplì, an explosive little mouthful in which the intense flavour of the ’nduja is balanced by the delicate flavours of rice with tomato sauce and of mozzarella cheese.

From the World

Easy

80 grams

Meat

Ingredients for about 24 supplì

For rice:

500 grams of rice ("Roma" and "Originario" rices, mixed in equal doses)
1.1 liter of vegetable stock
200 ml of tomato sauce
10 grams of salt
60-100 grams of butter

For the finish:

100 gr of flour
180 ml of water
2 eggs
150 gr of bread crumbs

For the filling:

200 gr of mozzarella
100 gr of 'nduja

Preparation of rice and filling

The rice

Premise: the rice of the classic (Roman) supplì, unlike this variant, is cooked in the ragout. In fact, the main difference between arancino and supplì, is precisely that the rice has some ragout in rice, and not inside as filling.

How to prepare the rice:

In a saucepan, put the broth, the butter, the saffron and the salt
When the stock is boiling, add the rice and mix well
Cover and cook over low heat until the rice absorbs all the broth and is cooked but al dente
halfway through the cooking time, add the tomato sauce
When cooked, stir, pour the rice on a cold surface and spread evenly to allow rapid cooling
When the rice is cool down, it is ready to prepare the arancini

Importante

It is important to let the rice dry well during cooking. It should not be too hot or too wet, or it could stick to the mold.

For more informations about rice, Click here.

The filling

Chop the mozzarella into pieces and let it sit in a colander for about 30 minutes to allow the excess liquid to drain
Yes... with stuffing we have already finished! We can move on to the forming of supplì, by hand or with the aid of the Arancinotto mold.

Forming of the supplì

1 - Fill the base of the Arancinotto with rice and use a spoon to pack it down firmly.

2 - Put the lid on the base and insert the plunger as far as it will go.

3 - Remove the plunger and spoon your filling into the central hole, packing it in with a teaspoon to ensure there is a generous amount.

4 - Cover the top with a thin layer of rice and press it down using the other end of the plunger.

5 - Take the cover back off of the Arancinotto and gently remove your supplì.

Frying

The finishing touch

Put the supplì in the batter and in the bread crumbs as follows:

In a bowl, place the flour
Add the egg and water and beat well with whips
When the batter is smooth and dense, pass the supplì
Immediately after having passed them in the batter, pass the supplì in bread crumbs

Frying

Fry in plenty of oil until golden brown, to ensure your supplì fry up perfectly, use one of the following oils: peanut oil, olive oil, or palm oil.
Heat the oil to the ideal temperature, 190°C, either in a frying pan or by setting the temperature on your deep fryer.
If using a pan, you can make sure that the oil has reached the proper temperature by dropping in a bread crumb. If it sizzles, then the oil is ready.
Immerse the supplì gently in the oil, only a few at a time, so as to prevent the temperature of the oil from falling too low.
When they are done, place the supplì on absorbent paper, then serve.
Serve the supplì.

Enjoy!

Variant

The truly bold may omit the mozzarella when making these supplì, thus heightening the intense flavour of the’nduja.

Bonus Idea

Add some toasted breadcrumbs to the filling to give this supplì a pleasantly crunchy centre.

Historical note

Calabrian ’nduja (from the Latin inducere, meaning “to introduce”) is distantly related to the Piedmontese salam dla doja and the French andouille (and andouillette). The term andouille refers to a range of different cured meats, but it generally indicates a sort of salami composed of intestines, tripe, spices, salt, and a variety of different seasonings. Among the most famous of these are andouillettes lyonnaises, which can be found in the typical restaurants of old Lyon, and bouchon, which is served grilled and garnished with mustard. In comparison with ’nduja, natives of Calabria might find them a little… bland.

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