FOR THE SUPPLI
FOR THE COATING
Squash Orzo ‘risotto’ (see our recipe)
1x Tub Superstraccia®
2 Tbsp plain flour
1 Tbsp wholemeal flour
(optional) 80g sourdough starter discard
120ml Cashew milk (or if using sourdough starter 80ml)
½ tsp sea salt
80g panko breadcrumbs
2 Guindilla chilli peppers, chopped
Vegetable oil, for deep frying
- Prepare the coating for the Suppli by whisking together the flours, salt and milk (if using the sourdough discard add at this stage) in a mixing bowl. In a separate bowl, place breadcrumbs.
- Ensure that the orzo mixture is really cold (this makes it easier to work with), place a dessert spoonful/ ice cream scoop amount of the mix on a piece of parchment paper then press out with your fingertips into roughly a 5cm diameter.
- Place a heaping teaspoon of Superstraccia® into the centre of the orzo mix, place three pieces of the sliced chillies on top before topping with a little more of the orzo mixture. Bring the parchment together in your palm and gently scrunch the paper together to form a ball.
- Now the messy bit! Coat each ball first in the flour/milk mix then roll in the breadcrumbs, making sure you get a good, even coating. Transfer to a parchment lined tray, rinse your hands then repeat with the rest of the mix. Once all of the Suppli are ready, chill in the freezer for 10-15 minutes whilst you heat the oil to a deep frying temperature of 180c.
- When the oil is at temperature, remove Suppli from the freezer and give them a final roll between your palms to shape into balls. Gently lower into the hot oil with a spoon, fry for 6 minutes, turning regularly to get an even fry until they are nicely golden all over.
- Using a spider spoon, transfer Suppli to a cooling rack and allow them to sit for 5-10 minutes before eating.
These addictive snacks are inspired by Roman street food scene snacks traditionally filled with meat or mozzarella, that are a close relation of Sicialian arancini or a deep fried croquette. Here, they are stuffed with creamy Superstraccia® and pickled chilli peppers.
Regularly turning the Suppli as they fry is key to getting a beautifully even fry and to avoid any burnt spots from the bottom of the pan. Once cooked, cover the pan with the hot oil and transfer to a trivet, away from the hob.
You can serve these up with whatever dip or sauce you like, we like to pair them with a quick garlic, herb and shallot oil. Simply dice a shallot, finely chop a couple of cloves of garlic and a handful of herbs then mix with a generous amount of extra virgin olive oil and some lemon zest. The freshness of this oil drizzled over a broken open Suppli is just perfection!
This recipe makes enough to share with friends, but it's one of those that you'll want to find an excuse to make at any time. We do!