| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
|
|
Garlic |
| 4 |
tb |
Olive oil |
| 1/2 |
|
Onion; chopped |
| 250 |
g |
Arborio rice; cooked |
| 3 |
tb |
Fresh basil; chopped |
| 50 |
g |
Butter |
| 75 |
g |
Parmesan; freshly grated |
| 1 |
|
Buffalo mozzarella |
| 50 |
g |
Sundried tomatoes |
| 50 |
g |
Flour |
| 2 |
|
Eggs; beaten |
| 100 |
g |
Fresh white breadcrumbs |
|
|
Vegetable oil for frying |
|
|
Salt and freshly ground pepper |
| 200 |
g |
Spinach leaves; washed |
| 75 |
g |
Mixed wild mushrooms; washed |
| 1 |
|
Jar tomato sauce |
INSTRUCTIONS
Heat the olive oil in a pan with the garlic and onion. Cook until soft and
add the basil.
Add the cooked rice, season and blend it all together well. Pour the rice
into a bowl, place in the fridge to go cold.
When cold, fold in the Parmesan and butter.
Divide the rice into small balls of equal size pieces. Cut the mozzarella
and sundried tomatoes into half inch size pieces.
Push a piece of mozzarella and tomatoes into the centre of each rice ball.
Reform the rice, pulling back over the cheese and tomato, ensuring it is
completely enclosed.
Coat the rice balls in seasoned flour then beaten egg, then into the
breadcrumbs.
Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and
crisp. Drain on kitchen paper.
Heat the butter in a pan, add the mushrooms and cook for 1 minute, before
adding the spinach. Season and keep warm, heat the tomato sauce.
Arrange the spinach and mushrooms in a suitable serving dish. Top with the
fried suppli and pour around the tomato sauce and serve.
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