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.
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Ingredients for about 24 supplì
- 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
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
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.
- 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
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
- 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.
The truly bold may omit the mozzarella when making these supplì, thus heightening the intense flavour of the’nduja.
Add some toasted breadcrumbs to the filling to give this supplì a pleasantly crunchy centre.
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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- Arancinotto Staff