Supplì

Roman fried rice croquettes filled with gooey mozzarella and tomato sauce, crispier than their Sicilian cousin.

Ingredients

• 1 kg chicken thighs
• 300g pizza dough
• 1 tbsp sliced shallots
• 1 1/2 tsp grated nutmeg
• 1/4 cup unsalted butter
• 1 cup zucchini, sliced
• a handful of fresh basil, chopped
• Parmesan cheese, to taste
• 500ml chicken stock
• 2 tsp cracked black pepper
• 200g celery stalks
• a generous spoonful of balsamic vinegar

Instructions

1. 1

   Prepare the fresh lasagna sheets base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the Italian sausage, zucchini, sliced shallots, and cracked black pepper, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the fresh lasagna sheets until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the Italian sausage mixture until cooked through and lightly charred at the edges, about 20 mins.

6. 6

   Assemble by layering the fresh lasagna sheets with the filling, a spoonful of balsamic vinegar, and a scattering of parsley.

7. 7

   Add a final touch of Parmesan cheese for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra balsamic vinegar on the side for dipping or drizzling.

💡 Tips