Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 5 | 60 minuti |
Ingredients
| 500 g | arborio rice |
| 800 g | Tomato Passata Sterilgarda |
| 200 g | jowls |
| 200 g | scamorza |
| 200 g | pecorino romano |
| 300 g | Flour |
| q.b | breadcrumbs |
| 500 mL | water |
| q.b. | butter |
| q.b. | salt |
| q.b. | pepper |
| q.b. | sugar |
Preparation
- In a pan, add the diced guanciale and butter, turn the heat to medium, and brown the guanciale in its own fat until golden brown. This will take about 10 minutes.
- In a pan, add the diced bacon and butter, turn the heat to medium, and brown the bacon in its own fat until golden brown. This will take about 10 minutes.
- Once the sauce is boiling, add the rice and cook until al dente.
- Season by adding the pecorino.
- At this point, take a baking tray and spread the rice on it until it cools completely.
- Once the rice has cooled, form the supplì by placing the rice in the palm of your hand and placing the guanciale and smoked scamorza cheese in the center of the rice.
- Add the filling to the rice balls obtained, dip them in a batter made with water, flour and breadcrumbs.
- Fry the supplì and serve them hot.
Start by filling the bresaola and ricotta parcels. In a bowl, whisk the Sterilgarda ricotta until creamy. Add the roughly chopped pecans and chopped arugula. ...
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