Source: nephrocare.it

Presentation

A nutritious recipe, consisting of an appetizer prepared with chicken broth, rice, mozzarella, flour, eggs, breadcrumbs, salt, pepper, oil for frying

Ingredients
Serves 7

• 350 ml chicken broth (about 12 fl oz / 1½ cups)
• 125 g risotto rice (about 4.4 oz / ⅔ cup)
• 125 g mozzarella, cut into 12 equal pieces (about 4.4 oz)
• 100 g all-purpose flour (about 3.5 oz / ¾ cup)
• 2 eggs, beaten
• 200 g breadcrumbs (about 7 oz / 2 cups)
• Salt, to taste
• Black pepper, to taste
• Vegetable oil, as needed for frying

Method

Bring the chicken broth to a boil in a pot over medium heat.

Add the rice and simmer for about 20 minutes over low heat, until ready.

If necessary, add a little water.

Let it cool completely.

Crush 2 heaped tablespoons of risotto with your hands, insert a piece of mozzarella in the center and compress the rice around it.

Do the same with the rest of the rice and mozzarella, preparing 12 supplì.

Line a plate with baking paper.

Prepare three bowls: one with flour, one with beaten egg and one with breadcrumbs.

Season the flour with salt and pepper.

Dip each supplì in the flour, then in the egg and finally in the breadcrumbs. Shake them to remove excess breadcrumbs and transfer them to the paper-lined plate.

Place the griddle in the refrigerator for 20 minutes.

Pour the vegetable oil into a high-sided pan (about 5 cm deep) and heat it to 175 °C.

Gently transfer 2-3 supplì into the oil and fry them for 3-4 minutes, until they are golden brown.

Remove them from the oil, let them drain and dry them to remove excess fat. Keep them warm until all the supplì are ready

Serve them immediately.

You can serve them alone or with tomato sauce.

Allergens

Chicken broth: check the composition for celery or other allergenic ingredients

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Mozzarella: milk allergens

Oil for frying: check the label for allergens (peanuts, etc.)

Breadcrumbs: cereals containing gluten included in EU Regulation 1169/2011

Pepper (green, pink, black, grey, white): possible cross-reactivity in case of spice intolerance

Rice: (allergy very common in the Far East, almost unknown in Italy and Europe). Possible cross-reaction in case of grass sensitivity

Egg: included among the allergens in EU Regulation 1169/2011

Notes

To be prepared and handled under strict hygienic conditions.

The supplì on the phone owes its original name to the fact that the mozzarella contained inside, during cooking melts and so, dividing the supplì in half, the two parts remain “joined” by the mozzarella threads.

The ingredients of the dish bring the following benefits:

Chicken broth: source of proteins, minerals, amino acids, vitamins and antioxidants favorable to the proper functioning of the immune system

Flour: provides B vitamins (thiamine, niacin, riboflavin and folate), which are important for energy metabolism and the functioning of the nervous system.

Buffalo mozzarella: one of the few cheeses that can be included in a low-calorie diet (if not seasoned with oil), low-sodium (therefore against hypertension) and against hypercholesterolemia. Also rich in lactic flora. The presence of tryptophan helps to counteract depression

Seed oil: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Breadcrumbs: cereals stimulate the synthesis of serotonin which counteracts depression and promotes good mood

Pepper (green, pink, black, gray, white): contains piperine, a powerful antioxidant; it improves insulin sensitivity by reducing cholesterol levels and activating metabolism. Recommended for people with cardiovascular problems.

Rice: due to its modest protein content, it is suitable for nephropathic and phenylketonuric patients; since it is an antiuric food, it is recommended in case of gout and hyperuricemia. It stimulates the synthesis of serotonin which counteracts depression and promotes good mood

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Egg: source of Vitamin E that protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Safety / Intended use

Also intended for individuals suffering from:

• Anorexia – Weight Loss
• Xerostomia (dry mouth)
• Constipation

Not recommended in case of:

• Mucositis (inflammation and injury of the oral cavity)
• Nausea and vomiting
• Dysphagia (problems chewing and swallowing)
• Diarrhea