Kamut wheat supplì (croquettes)

Ingredients for 4 people:
For 8 supplì:
400 g Kamut wheat (this recipe uses 10-minute fast-cooking variety, ‘C’è di Buono’ by Pedon)
400 g jar of tomato sauce (‘passata’)
Extra virgin olive oil
Salt and pepper
Celery, carrot, onion
60 g Pecorino cheese
1 mozzarella

For the breadcrumb coating:
1 egg
Bread crumbs

Prepare a sauté with the oil and finely chopped celery, carrot and onion. Add the tomato sauce and the Kamut wheat, cook over a low heat for 15 minutes (adjust timing as appropriate for the type of Kamut used), if necessary adding a tablespoon of water. When cooked add the minced marjoram and pecorino cheese, season with salt and pepper and mix well. Set aside the mixture to cool. Meanwhile, cut the mozzarella into small cubes. Once the mixture is cold, form it into small balls with your hands, putting the mozzarella in the middle. Taking care not to break the supplì, roll them in the breadcrumbs, then in the beaten egg and then again in the breadcrumbs. Fry in hot oil until golden.

Chef : Andrea Riva Moscara
Credits Italian Chef Cooking School. Ph. Elisa Andreini

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