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Suppli (Rice Croquettes) with Butternut Squash & Gorgonzola

By admin | October 21, 2016

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Makes 24-30 Suppli

Ingredients:
1 recipe Butternut Squash Risotto with Walnuts & Gorgonzola, chilled for 8 hours or overnight.
1 cup all-purpose flour
2 eggs beaten with 1/3 cup milk
2 cups breadcrumbs seasoned with 2 tablespoons Casina Rossa Herbs & Salt and pepper
6 ounces Gorgonzola cheese, cut into 1/2″ chuncks
Oil For Frying (safflower, coconut, or peanut)
Ritrovo Selections Organic Apple Balsamic Vinegar for drizzling

Directions:

  1. Place the flour in one shallow bowl, add the eggs and milk in another, and the breadcrumbs in a third bowl.
  2. Take a small handful of the rice and place in your palm creating an indentation in the center.
  3. Place a piece of cheese in the center, and wrap the rice around the cheese creating an oblong shape like a little egg.
  4. Continue to use up all the rice in the same manner making more suppli, placing the finished ones on a baking sheet.
  5. Take each rice ball and first roll in flour, then dip into the egg mixture, and finally roll in breadcrumbs.
  6. Return to the baking sheet, and continue to coat the remaining rice balls in the same manner.
  7. Heat the oil in a heavy saucepan to 375 degrees F.
  8. Fry 3 or 4 rice balls at a time until crisp and golden brown.
  9. Use a slotted spoon to remove from the oil, and place on a tray covered in paper towels in a warm oven.
  10. Continue to fry the remaining rice balls in the same fashion, then serve hot and drizzle with the Apple Balsamic Vinegar.

About Keli Sim DeRitis

Keli owns Poggi Bonsi Gifts at The Landing in Renton, Washington. Keli is an artist and designer and is passionate about cooking, travel and unique products. Connect with me on Google+

Topics: Aperitivo, Cooking Class Recipes, Recipes | No Comments »

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