Last night I made these wonderful…..what on earth should I call them?
They are rice supplì made with radicchio that are wrapped in paper thin slices of speck, baked and served on some wilted escarole. While I was making them I had fun coming up with all sorts of names (I think I’m spending too much time alone in the kitchen)…from good ‘ol American “baked vegetable rice balls wrapped in ham” Wow, that doesn’t sound so inspiring…to very English “Baked rice and winter vegetable faggots” Umm..not so inspiring either.
Let’s try Italian: “Supplì di vedure invernali al forno” Sigh.
So I thought I’d ask you to give this dish an inspiring name. Please do leave a comment.
Be that all as it may, This is what I did, and I encourage you to try it. This recipe fits nicely into my 4 essential criteria for not so ordinary weeknight dinners:
4. Pretty darn speedy or at least not more that 30-45 minutes of actual work.
First chop an onion. I just happened to have a lovely medium sized tropea onion in my onion basket, but any onion will be terrific.
Heat up some broth or if you don’t have any broth, boil some water and use an organic vegetable bouillon cube.
Next, finely chop up some radicchio…this beauty came straight from our garden and I used about 1/3 of it.
Saute the onion until wilted in a couple of spoons of best quality olive oil.
Once the onion is wilted, add the rice (we were 3 people for dinner so I used 7 handfuls of aborio rice) and saute until the rice absorbs the oil and the onion liquid.
Now add the chopped radicchio and stir for about 1 minute
Now add some hot broth, a ladle full at a time, stirring gently until the rice has absorbed the broth. Add more broth until the rice is almost done.
We are after a dry risotto..not creamy, but not mush please.
Take the rice off the heat and let cool. If you’re in a hurry, transfer it to a platter so it cools faster.
Once cooled (as in room-ish temperature) add a beaten egg, and form the rice into oblong shapes. I added a cube of scamorza cheese in the center of each one.
Take a piece of thinly sliced prosciuto, speck (which is smoked and what I used) or pancetta and wrap around each ball.
Bake in a medium oven for about 15-20 minutes until they are hot.
While they are baking, quickly wash some escarole and wilt it in a pan with a spoon of olive oil and some slivered garlic.
Serve the suppli on top of the escarole.
Serve with some bread and a salad if you’d like to round out the meal.