Oven Supplì - Gluten Free

Are the starters on the phone too? If it comes to supplì, the answer is: Yes! Have no idea what I mean? Surely you have heard of the supplì, the delicious rice croquettes, also called "supplì on the phone" to remember the stringy mozzarella contained within them! Discover my vegetarian and gluten-free version, baked!
Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/suppli-al-forno-senza-glutine.html

Video of the Recipe

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Identity Card of the Recipe

  • 144 KCal Calories per serving
  • Ingrediants

    For the Supplì

    • 200 g of rice
    • 60 g of eggs
    • 200 g of champignon or chiodini or pioppini mushrooms
    • 20 g of grated Parmesan cheese
    • 100 g of mozzarella
    • Q.b of salt
    • Q.s. of pepper
    • 2 tablespoons of extra virgin olive oil
    • 1 clove of garlic
    • 1 sprig of parsley
    • 20-30 g of cornstarch
    • 500-600 ml of vegetable broth

    For the breading

    • 20 g of cornstarch
    • 50 ml of milk
    • 100 g of yellow corn flour
    • Q.b of salt
    • 2 tablespoons of extra virgin olive oil

    Materials Needed

    • Casserole
    • Baking tray
    • Baking paper
    • Bowls
    • Spoons

    Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/suppli-al-forno-senza-glutine.html


    What to know before starting ...
    The original recipe of the supplì involves preparing the croquettes by flavoring the rice with meat sauce: the croquettes are then fried in boiling oil. We offer the vegetarian version, baked in the oven.

    1. First, clean the mushrooms, remove any traces of soil and cut them into thin slices. Sauté the mushrooms in a pan by adding a drizzle of oil, salt, pepper and flavoring with a clove of garlic. Maintain a cheerful flame for 2-3 minutes, turning them often, then lower the heat, cover with the lid and continue for another 5-6 minutes (depending on the type of mushrooms chosen).
    2. Prepare the risotto: add the rice to the mushroom sauce, add a ladle of vegetable broth, then mix. Add another ladle of broth only when the rice has absorbed the liquid: proceed in this way until cooked.
    3. Transfer the risotto to a bowl, add the parmesan and allow to cool.
    4. At this point, mix the mushroom risotto with parsley, an egg and a tablespoon of cornstarch.

    Did you know that ...
    The addition of cornstarch is an important precaution to prevent the supplì from losing its shape during cooking.

    1. For the light breading, prepare a bowl with milk and another with corn flour (flour for polenta).
    2. Take a spoonful of the mixture, roll the dough in your hands and insert a mozzarella stick inside: shape the rice to obtain a cylinder (typical form of the supplì). Continue in this way until the dough is finished.
    3. Pass each supplì in the cornstarch, then in the milk and flour for polenta.

    Did you know that ...
    For a more consistent breading, prepare a solution of eggs and milk, then pass the supplì in the flour (or cornstarch), then in the egg solution and finish by rolling it in the polenta flour. If desired, repeat the operation twice.

    1. Arrange the supplì on a plate lined with baking paper, drizzle with a drizzle of oil and cook at 180 ° C for 20 minutes, taking care to turn the rice croquettes halfway through cooking.
    2. Take the supplì out of the oven, open them in half and, if they are racy, they are ready to be served. Accompany them with a sauce to your taste!

    Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/suppli-al-forno-senza-glutine.html

    Alice's comment - PersonalCooker

    Eat them hot (please!) Otherwise the "telephone" effect will be lost because the mozzarella will no longer spin. For a more sinful version, dip them in boiling oil!
    Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/suppli-al-forno-senza-glutine.html

    Nutritional values ​​and Health Comment on the recipe

    The Supplì al Forno is a food that belongs to the group of appetizers.
    It is a medium energy recipe, whose calories are mainly supplied by carbohydrates, followed by lipids and finally by proteins.
    Carbohydrates tend to be complex, monounsaturated fatty acids and peptides have medium and high biological value.
    Fiber is scarce, while cholesterol is relevant but not excessive.
    Foods rich in histamine or histamine-releasing agents are parmesan cheese and egg white.
    It does not contain gluten but provides a fair amount of lactose.
    In normal portions and with occasional consumption, the Supplì al Forno is suitable for most nutritional regimes. It has no specific contraindications for overweight and metabolic pathologies (hypercholesterolemia, type 2 diabetes mellitus, hypertriglyceridemia, arterial hypertension and obesity).
    It is allowed in the diet against celiac disease but not in that for lactose intolerance; its relevance in the diet for histamine intolerance depends above all on individual susceptibility.
    It is a recipe that respects the lacto-ovo vegetarian criteria but not the vegan ones.
    The average portion of Supplì al Forno is 70-80 g (about 100-115 kcal).
    Taken from https://www.my-personaltrainer.it/Tv/Ricette/Antipasti/suppli-al-forno-senza-glutine.html

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