ItalianRoman
Supplì with Chicken Giblets
by Marco Rufini · 181K subscribers on YouTube
The most ancient supplì of Rome, made with chicken giblets (livers, heart), sausage, rice, tomato, Parmesan, and Pecorino. Fried in sunflower oil.
- Difficulty
- medium
Ingredients
15 items- Olive Oilfor the soffritto
- Celerychopped
- Carrotchopped
- Onionchopped
- 1 pcsSausageminced by knife
- Rigaglie di Pollolivers and heart, coarsely chopped
- Saltto taste
- Black Pepperto taste
- White Winefor deglazing
- Peeled Tomatoesbiologico (organic)
- Riso Gigante Vercellirisotto rice, presidio slowfood
- Parmigiano Reggianograted, abundant
- Pecorino Romanograted, abundant
- Breadcrumbsbreadcrumbs (whole grain and cereal bread)
- Sunflower Oilfor frying
Method
- Prepare a soffritto with oil, celery, carrot, and onion.
- Add minced sausage and cook gently.
- Add coarsely chopped chicken giblets.
- Season with salt and pepper.
- Deglaze with white wine, scraping up the browned bits.
- Add peeled tomatoes, adjust salt, and let simmer for about 1 hour.
- Add the rice (risotto rice from Vercelli) and cook for 7 minutes until al dente.
- Stir in abundant grated Parmesan and Pecorino Romano.
- Let the mixture cool completely.
- Shape the cooled mixture into large supplì balls (about the size of a fist).
- Fry in sunflower oil preheated to 180°C (350°F), lowering the balls in so they don't touch the bottom, for about 4 minutes until deeply golden brown.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
