Waiting for traveling again to Italy, we have reached out for the award-winning and beloved pizzeria Seu Pizza Illuminati in Rome and his chef Pier Daniele Seu. The 3-star restaurant according to the Gambero Rosso guide and just a stone’s throw from Trastevere in Rome has now reopened its doors after the pandemic lockdown.
For all those are also stuck at home during the quarantine, Pier Daniele Seu gives the recipe for one of his magnificent supplì. Enveloping, satisfying, abundant... both in its portions – which can be halved or reduced to a third according to the number of diners – and in its flavor.
Side note: You can also vary the seasoning according to taste, but once you have tried Pier Daniele’s double-breading, you will certainly never go back.
The Recipe: Supplì with Mushrooms, Sausage and Taleggio Cheese by Pier Daniele Seu
Ingredients:
For the risotto:
2 lb rice
2 lb sausage
2 lb mixed mushrooms
2 ½ oz dried porcini mushrooms
1 ½ oz butter
Salt
Extra-virgin olive oil
Garlic
Red chili pepper
White wine
Parmigiano cheese
Taleggio cheese
For the breading and frying:
Regular breadcrumbs, to taste
Panko breadcrumbs
Egg
Flour
Oil for frying
Method:
For the risotto:
First let the dried porcini mushrooms soak in water for at least an hour. Season the other mushrooms with oil and salt in an ovenproof baking dish and bake at 400°F for 10 minutes, spreading them evenly on the pan (use more than one baking dish if needed).
Brown the dried porcini mushrooms in a pot with ½ clove of garlic, oil and red chili pepper. Add the baked mushrooms to the pot, followed by some white wine and some of the water used for soaking the porcini mushrooms. Once combined, blend the mushrooms to make a cream.
Spread crumbled sausage on several pans and bake at 400°F for 15 minutes. Once all the ingredients are ready, toast the rice with salt and butter. Cook it as you would a risotto with boiling unsalted water for five minutes. At the end, add the cream of mushrooms and the sausage, cooking for another minute to mix the ingredients. When the risotto is still warm, add the Parmigiano Reggiano cheese.
For the breading and frying:
Let the rice cool, and then create balls into the characteristic shape of the supplì – in the middle of which a cube of taleggio cheese will be placed. Then prepare four bowls, where you will put each ingredient for the various steps of Chef Seu’s double-breading technique: One will hold the flour (the first step); another should have the beaten egg (the second step); the third bowl will hold the regular breadcrumbs (third step); the fourth step, you’ll use dip the supplì again in the egg; and finally, there’s the fourth bowl which will hold the panko breadcrumbs (for the final fifth step in the breading process). Once ready, fry the supplì in seed oil – preferably peanut oil – at 300°F. Fry until golden-brown, drain on paper towels and season with salt only once they are well-dried.