Crispy Radicchio and Gorgonzola Supplì Bites

Supplì with Radicchio and Gorgonzola: A Savory Delight

Category: Appetizer

Servings: 10 pieces

The rich flavors of radicchio and gorgonzola come together in this delightful twist on the classic Italian supplì, which are typically rice croquettes. In this recipe, the creamy gorgonzola adds a luxurious texture and depth of flavor that pairs beautifully with the slight bitterness of radicchio. Fried to golden perfection, these bite-sized treats are the ideal appetizer for any occasion. Let’s dive into the step-by-step guide for preparing these irresistible supplì.

Ingredients

Instructions

1. Prepare the Radicchio: Begin by removing the base of the radicchio and washing the leaves thoroughly. Cut the radicchio into thin slices, preparing it for cooking.

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2. Cook the Radicchio: Heat a drizzle of extra virgin olive oil in a large saucepan over medium heat. Add the radicchio to the pan and season it with a pinch of salt. Sauté the radicchio until it wilts and softens. Once done, remove the pan from the heat.

3. Add Fresh Parsley: Stir in freshly chopped parsley to the cooked radicchio, mixing it well to combine the flavors.

4. Cook the Rice: In another large pot, bring the 1 liter of water to a boil and cook the Arborio rice until tender and fully cooked. Once the rice is done, drain it and transfer it to a large dish. Allow the rice to cool.

5. Combine Rice and Radicchio: Once the rice has cooled to room temperature, gently fold in the cooked radicchio mixture, making sure everything is evenly distributed. Let this mixture sit for a moment.

6. Prepare the Gorgonzola: Cut the Gorgonzola into small chunks, ensuring it’s soft and easy to incorporate. Add the Gorgonzola to the rice mixture, stirring gently until the cheese starts to melt and mix into the rice.

7. Shape the Supplì: Once the mixture has cooled and the Gorgonzola has melted slightly into the rice, begin shaping the rice into small balls. Take about 90-100 grams of rice mixture and roll it between your hands to form a compact ball.

8. Coat the Supplì: In a shallow dish, beat the eggs. Dip each rice ball into the beaten eggs, ensuring it’s well coated. Then, roll the ball in breadcrumbs to form a crispy exterior.

9. Fry the Supplì: Heat peanut oil in a frying pan or deep fryer to a temperature of around 170°C (340°F). Fry the supplì in batches, placing one or two at a time into the hot oil. Cook until they are golden brown and crispy on all sides, about 3-4 minutes.

10. Serve: Once fried, transfer the supplì to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy for the best experience.

Tips and Variations:

• Substitute for Gorgonzola: If you prefer a milder flavor, you can replace the Gorgonzola with another soft cheese, such as ricotta or mozzarella.

• Make Ahead: You can prepare the rice mixture in advance and refrigerate it for up to a day. Just be sure to let it cool completely before shaping the supplì.

• Gluten-Free Option: To make these gluten-free, use gluten-free breadcrumbs or skip the breadcrumbs altogether for a slightly different texture.

These supplì are perfect for a gathering, an appetizer at a dinner party, or even as a snack. The balance of creamy gorgonzola and the earthy bitterness of radicchio wrapped in crispy rice makes for an unforgettable bite. Enjoy these savory delights while they’re hot and crispy for the best flavor!

Nutritional Information (per serving)
Please note that nutritional values are approximate and may vary depending on ingredient brands and portion sizes.

This recipe for Supplì with Radicchio and Gorgonzola will definitely leave your guests coming back for more. The creamy, tangy cheese and the crunchy exterior make it a winner every time. Perfect for any appetizer spread or as a snack to enjoy with family and friends!