la cucina senza glutine

Cheese & pepper rice croquettes (supplì)

 

Ingredients ( serves 4) : 250 gr of carnaroli rice, 500 gr vegetable stock, 30 gr of minced onion, 65 gr of grated pecorino romano cheese, 3 tablespoons of extra virgin olive oil, 1 diced mozzarella cheese, salt, pepper.

For the breadcrumb coating: 100 gr of gluten free flour, 3 eggs, gluten free breadcrumbs, seed oil for frying.

 

 

Add the oil to a pan; after the oil is heated, add the rice and the onion, letting the rice slightly toast. Start adding the vegetable stock and the pepper to taste, and finish cooking. Cream the rice with the pecorino cheese.

Dampen your hands and start making the croquettes giving a sphere or oblong shape. Put in the center of each croquette a dice of mozzarella cheese. Dip first in flour, then in eggs and last in breadcrumb.

Fry in peanut oil until golden brown.