{"id":10590,"date":"2020-05-17T05:39:15","date_gmt":"2020-05-17T05:39:15","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=10590"},"modified":"2023-04-09T16:33:00","modified_gmt":"2023-04-09T16:33:00","slug":"viva-litalia-vegetarian-suppli","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/viva-litalia-vegetarian-suppli\/","title":{"rendered":"Viva l’Italia vegetarian Suppl\u00ec"},"content":{"rendered":"

What is Suppl\u00ec<\/strong>? A rice ball containing succulent fillings that will satisfy any palate. And why this Viva l’Italia vegetarian Suppl\u00ec<\/strong>?<\/p>\n

Viva l’Italia vegetarian suppl\u00ec for the SuppliTiamo contest<\/strong><\/span><\/h1>\n

Those of you who have followed me over the years know of my rice-related adventures and especially of the\u00a0Risate & Risotti<\/strong>\u00a0event from which my first participation in a cookery competition started, the stages of which became the leitmotif of my book ‘Food bloggers in viaggio’ (read here some\u00a0stories and recipes<\/a>\u00a0that were featured in the contest “Rice Food Blogger Contest Chef Giuseppina Carboni”<\/a>).<\/p>\n

Since the initiative could not be organised this year due to the Covid emergency, a very nice contest was launched called SuppliTiamo<\/strong> dedicated, as the name itself reveals, to Suppli and in which this recipe participates<\/strong>.<\/p>\n

What are Suppl\u00ec<\/strong>? Suppl\u00ec are a kind of elongated rice ball, stuffed and fried just like the Sicilian Arancini. Its name comes from the French surprise <\/strong>because such is the feeling one gets from eating it: the suprise of the filling contained within its crunchy shell. Suppl\u00ec is a rustic speciality, typical of Roman cuisine, that has been popular since its origins: what better solution could there be for the soldiers’ ration than to have a single dish in ‘pocket’ size?<\/p>\n

While the original recipe called for a ragout prepared with chicken giblets, the seasonings have since become more and more creative, although a classic of Roman cuisine remains ‘Suppl\u00ec al telefono<\/strong>‘ (meaning Suppl\u00ec on the phone) prepared with mozzarella cheese inside and amusingly named so to describe the moment when it breaks in half to be eaten, forming a long, stringy mozzarella dripping that is reminiscent of the telephone sets before the advent of wireless devices.<\/p>\n

My proposal<\/strong><\/span><\/h2>\n

So here is my Suppl\u00ec which I wanted to dedicate to our country to which, never more than now, we must show a sense of belonging and support. So my Suppl\u00ec ‘Viva l’Italia’ wants to wish all of us who live in this country to find the positive energy we need in this moment of restart. And you know who I wanted to give it to? To my friend Lucia, companion of adventures and help in my cooking classes, the friend who made me find shopping bags right in front of this gate in the most difficult moments of our quarantine.<\/p>\n

\"Il<\/a>

The suppl\u00ec given to my friend Lucia<\/p><\/div>\n

I made my Suppl\u00ec using a delicious tomato risotto<\/strong> (drawing inspiration from my Mediterranean Risotto<\/a>with a few minor changes) which I cooked by doubling the amount so that I would have half to make 8 Suppl\u00ec. The other change was the cooking: in order to avoid fried food, which in our house should be eaten in moderation, I cooked the suppl\u00ec in the oven under the grill and they turned out delicious!!!!<\/p>\n

\"I<\/a>

Tomato suppl\u00ec stuffed with rocket pesto and stringy cheese<\/p><\/div>\n

Viva l’Italia vegetarian suppl\u00ec \u00a0<\/strong><\/span><\/h2>\n

24.35g carbohydrates per 100g<\/u><\/strong><\/span><\/h2>\n

Ingredients for the risotto for 8 suppl\u00ec<\/strong><\/span><\/h2>\n