Suppli With Mozzarella And Fresh Herbs

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* Exported from MasterCook *

 

Suppli With Mozzarella And Fresh Herbs

 

Recipe By : Los Angeles Times, Jan 3 2002

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 ounce dried porcini mushrooms

2 cups hot water

2 cups prepared risotto -- at room temperature

2 eggs -- lightly beaten

3/4 cup fine dried bread crumbs

3 ounces fontina or Gouda cheese

cut into 12 narrow strips

Vegetable oil for deep-frying

 

Serves 4 to 6.

 

Risotto, combined with eggs and sometimes bread crumbs, can be shaped

around a variety of fillings and fried to make supplì, a traditional

Italian dish. From " Risotto, " Williams-Sonoma Kitchen Library.

 

In a small bowl, combine the porcini mushrooms and hot water. Let stand

for 30 minutes to soften. Using a slotted spoon, remove the mushrooms from

the soaking liquid. Chop the mushrooms and place in a small

saucepan. Line a sieve with cheesecloth and pour the soaking liquid

through the sieve into the small saucepan. Place the pan over medium-high

heat, bring to a boil, and boil until all the liquid evaporates, about 8

minutes. Remove from heat.

 

Place the risotto in a bowl. Mix in the eggs.

 

Line a baking sheet with waxed paper. Place the bread crumbs in a pie

plate. Drop 1 tablespoon of the risotto mixture onto the bread

crumbs. Using two fingers, make a slight indentation in the center of the

risotto mound and place 1 cheese strip and 1 teaspoon of the porcini

mixture in the indentation. Top with 1 tablespoon of the risotto mixture.

 

Using your hands, gently form the risotto into a cylinder, with the cheese

and porcini at the center. Roll in the bread crumbs to coat

completely. Transfer to the lined baking sheet. Repeat to make 12

supplì. Cover and refrigerate for at least 1 hour or for up to 24 hours.

 

Preheat oven to 250 degrees. In a saucepan, pour in oil to a depth of 2

inches. Heat to 350 degrees or until a bit of bread turns golden within

moments of being dropped into the oil. Working in batches, add the supplì

and fry, turning occasionally to cook evenly, until golden brown, about 3

minutes. Using a slotted spoon, transfer to paper towels to drain. Then

transfer to a baking sheet and keep warm in the oven while cooking the

others. To serve, transfer to warmed individual plates.

 

Nutrition information per serving: Calories 310, Carbohydrates 28 g,

Protein 9 g, Fat 18 g, including sat. fat 6 g, Cholesterol 89 mg, Sodium

713 mg, Calcium 154 mg, Dietary fiber 1 g. Diabetic exchanges per serving:

2 bread/ starch exch., 1/2 medium-fat meat exch., and 3 fat exch.

 

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