The supplì capitolina
Instructions
Finely chop the carrot, onion and parsley, using the Crescent, then place the mixture in a pan with 50 g of butter and a tablespoon of olive oil and FRY on moderate heat for 5 minutes.
After this time, put in the veal casserole and let it cook over a medium heat.
When the meat is lightly browned on each side, add half a glass of dry white wine and let it evaporate, then add the tomatoes, season with salt and ground pepper and a cook for 40 minutes on moderate heat.
Meanwhile boil the rice al dente in a pot with boiling salted water, then drain it, transfer it to a bowl and season with remaining butter and cooking of meat.
Mix well, then also incorporated a whole egg and the grated Parmesan, then add salt.
Obtained from compound many elongated patties, modelling them with your hands.
Place in the center of each piece of veal and a piece of mozzarella, then put them in the second egg, slammed, and breadcrumbs.
Then FRY the supplì in a pan with the rest of the hot oil, moderate heat until they are well browned on each side.
Then remove from Bowl and place on a sheet of absorbent paper towel to remove excess absorbed grease.
Serve the supplì well hot.
Ingredients and dosing for 4 persons
- 200 g of rice
- 300 g of veal breast
- 250 g of peeled tomatoes
- 2 eggs
- 1 mozzarella
- 2 cups of olive oil
- 100 g of butter
- 50 g of grated parmesan cheese
- 100 g of breadcrumbs
- 1 carrot
- 1 sprig of parsley
- 1/2 onion
- 1/2 cup of dry white wine
- Salt
- Pepper