Leftovers are made to be up cycled, of course. That is what I’ve been taught all my (Italian) life, and this simple, understated dish, is no exception.
Italians are frugal in the kitchen. Maybe not so much when it comes to their wardrobe, though.
They are, in fact, not at all bashful showing off the latest fashion in shoes, fur coats, and much more. Men and women, equally.
However, the kitchen is gender bias : women can only earn their culinary badge of honor with food.
Feeding someone who’s notoriously picky? Feeding a party of 10 with almost an empty refrigerator?
Ohh Well… this is another story.
So, there is no shame on having leftovers! Mostly, there is only pride in deciding in which surprising way they will find a new meaning. It is almost an empowering experience.
To this day, whenever I have a little bit of this, a little bit of that, I consider it my challenge and my duty to deliver a new dish which has been awaiting a new tasty life of its own.
This is exactly what happened yesterday when I decided to make Suppli’.
I had a little rice leftover. Plain white rice.
I gave him back its chance to shine again. And it shine it did! My “tired and overcooked” rice, was transformed into the most amazing fried comfort food with a perfect balance of zest and spice. A touch of Umami, and the richness of the creamy,buttery, starchy rice. Each bite brought me back to my mom’s kitchen.
The smell of the fried food still lingering, the steam and the aroma of the freshly cracked suppli’. Sense memories…. I was in simple~gourmand heaven.
So will you.
Buckle up, leftovers never tasted this good.
SUPPLI’ IN BIANCO
(White rice croquettes)
Ingredients for 6 Suppli’
3 handful of Rice, uncooked. (I use Arborio, or Carnaroli or Vialone Nano, but any starchy rice will work.)
1 lg egg
3 Tbs butter~unsalted
A pinch of salt
A pinch of Nutmeg
Grated zest of half a lemon
Salt and pepper to taste
1/2 C grated cheese. (I use Parmigiano but any dry aged cheese will work)
2 C very fine breadcrumbs. Homemade possibly.
Vegetable oil for frying. I use Rice Bran oil.
HOW TO:
The way my mom taught me to portion rice: One handful for each guest, plus one for the pot.
(2 people, three handfuls. 5 people, 6 handfuls, and so on)
Place the rice in a medium casserole, and cover it with water and milk. About 2/3 of water and 1/3 milk. If you just want to use water, it’s perfectly ok.
I typically measure about two fingers over the rice. Add a pinch of salt and start cooking on medium low heat, stirring occasionally.
After about 20 to 30 minutes, the water should be evaporated and the rice cooked. If the rice is cooked but you still have water, drain it. It the rice is not quite cooked, but all the water is gone, add some more warm water and cook a little longer.
Remove from heat. Add the butter and stir to incorporate.
When the rice has cooled a little (at room temperature) add the remaining ingredients. I taste for salt before adding the raw egg.
Once all the ingredients are incorporated, I divide the rice mix into 6 equal portions.
With wet hands, hold the rice balls between your cupped palms. Shaping the Suppli’ like a pointy log.
If the shape is too hard at the beginning, you can make little balls. They will taste the same!
Cover the suppli’ in bread crumbs, shaking off the excess. Gently lower one at a time in the hot oil.
To do this, I use a “spider”, a tool like this one in the picture below. 
Roll gently the suppli’ until nice and amber color.
Remove and let dry over a paper towel. Repeat with the remaining suppli.
Serve warm with your favorite tomato sauce, or just as an appetizer, or a side dish…
Enjoy!
