Suppli alla Romana Recipe from Mamma Assunta 89 years old Roma - Italy

 If are you coming to Rome don't miss Suppli alla romana  or Suppli al telefono .


  The ingredients are rice, tomato sauce, onion, sweetbreads, chicken or you want the beef heart, chicken liver, ground beef, parmesan and mozzarella cheese If you also want the dried porcini mushrooms, soaked in water and chopped to put together the chopped onion, I prefer without. Also meat broth, bread crumbs, water butter, flour and white wine.

Ladies and gentlemen, I ask you to bow down solemnly in front of that, I dare say without feeling inadequate, is a Roman recipe that we Romans we have to be proud of: the SUPPLI

 
 Ingredients:

200 grams of rice (preferably superfine for risotto)
  150 grams of tomato sauce
  80 grams of ground beef
  1/2 glass of wine
butter
chicken liver 
porcini mushroom
  salt
  black pepper
  1 mozzarella
  Bread crumbs
  Oil for frying
  vegetable stock / hot water
  2 eggs
1 garlic clove



1. Prepare the sauce made with ground beef, chicken liver , mushroom and garlic, red wine and tomato sauce. add olive oil and cook till  light brown.
Prepare the risotto cooking the rice directly into the sauce made before and diluted with vegetable broth or hot water. Leave to withdraw all the cooking liquid (or drain it if it can not retire for good) before transferring the rice in a large bowl and let it cool down for good after having adjusted with salt and black pepper (for this should be prepared in advance).
2. Beat eggs and cut the mozzarella into thin strips or cubes.
3. Take a handful of rice with greasy hands and lay in the middle a little bit of mozzarella closing in such a way as to give an oval shape to the rice balls.
4. Switch each supplì first then egg in breadcrumbs being careful not to break.
5. Heat the oil well and cook the rice balls until they are golden enough externally. Drain and serve hot.

Preparation time: about 1 hour

Zucchine ripiene Recipe from Mamma Dina 67 yers old

Directly from Sunday lunch, a timeless classic of our tables: stuffed zucchini! Grandmothers 2.0 can go wild on the web sharing their versions, kept in precious family recipes, perhaps revealing some little secret or trick to facilitate the preparation. As tradition of zucchini do not throw anything and this recipe proves it: the pulp, once extracted, is used to flavor the meat filling, the zucchini itself acts as small container. Finally, the cap used to close the zucchini in a funny way. Beautiful and especially good, the stuffed zucchini are a classic of our home cooking that we can not give up!

                                Ingredients

Serves 4 stuffed zucchini

4 round zucchini (about 250 grams each)

100 gr Pork mince  or 1 pork sausage

 50  gr chicken mince

 50 gr turkey mince

  1  medium eggs  

 grated Parmesan or pecorino cheese 30 gr 

 chopped parsley 1 tablespoon  

 black pepper to test 

  salt  

olive oil 1 tablespoon

 

To prepare the stuffed zucchini

 

 Wash the Zucchini  under running water dab with a clean cloth and cut the cap to form the hat . Engrave the inner perimeter with a knife, you practiced a cross in the pulp and extract a slice at a time, then dig inside with a melon baller or a teaspoon, leaving about 1 cm thick. It will then be ready caps than the shells to be stuffed. Salt the inside of the zucchini

 

then leave the zucchini upside-down  on a tray lined with paper towels because they lose their vegetation liquid.

 

 Meanwhile, prepare the filling: In a bowl pour the minced meat and add the sausage mince, also add the grated Parmigiano, the pulp of the chopped zucchini, lightly beaten eggs and bread crumbs, chopped. Add the chopped parsley, salt, pepper to test. Then mix the mixture until dough is smooth. Grease a deep baking pan with a little oil. Take back the well-drained zucchini and filled each to the brim with meat filling.

 

 

Distribute the stuffed zucchini in the pan with their tops; cook all in a static oven preheated to 160 ° for about 60 minutes (if ventilated oven 140 ° for about 50 minutes); you can take off before the 60 minutes provided the top, if you have softened and they are colored, while the stuffed zucchini will become golden and crunchy on the surface. So sfornatele and serve hot stuffed zucchini or ambeinte temperature along with the ice caps