Tag Archives: bolognese sauce

Suppli di Nonna “Zia Pina” – Unforgettable!

Recipe 37: This is a very sad day for me. Today it’s exactly one month that one of my favourite person in my family left us all. She was just great, with her personality, with her hard mind and massive humor, she was clever, strong… let’s say just special and really unique! She was Zia Pina, as everyone use to call her like if it was a real name, and in our family she was also the master of the suppli. Every party and big occasion wasn’t the same without her suppli!

Thanks God i could have her recipe, that for me is almost gold, and i have cooked them today in her memory! Also if it’s not directly ones of my mum’s, this is the official suppli recipe in our family. Nothing to compare with the ones she used to make, but i can tell you they were amazing. I will miss her, but i will always think about her especially cooking her delicious dish!

Ingredients for around 20 suppli: 250 gr rice, 1 mozzarella (125gr), 2 eggs, some grated parmesan cheese, 2 vegetable stock, olive oil and seeds oil to fry, bread crumb. In the rice you will need some RAGU’ SAUCE for which you will need: 100gr of mince beef, 250-300gr passata of tomatoes, 1 carrot, 1 celery, parsley, onion, salt, pepper.

Start preparing the ragu’ following this recipe but the right dosis of ingredients for the suppli are above (the sauce needs to be a bit lighter) and let it cook at low fire for 30minute/1 hour.

Then prepare the rice. There are 2 systems. You can put the rice in a saucepan with lots of water and 2 vegetable cubes for some minutes. When boil, start to try the rice until cooked and then drain it. Add the ragu and some Parmesan and  let it cool down.
Or you can put some rice in a sauce pan let it toast for a bit add some white wine and when evaporated start to had some boilong water previously prepared with the 2 vegetable stocks. Keep on adding water and wait for it to evaporate. When the rice seems almost ready add the ragu’ and finish to cook. When ready place it in a low and big recipient and wait for it to cool down. You can even place it in the fridge.

When cold add 2 whole eggs, some grated Parmesan cheese, and the mozzarella in pieces and mix it all.
Now prepare a plate with some bread crumbs and prepare the balls of rice. I prefer them quite little but they can also be a bit longer if you want. Pass them in the bread crumbs and leave them on a plate.
Put some seeds oil in a sauce pan not to big and let it boil. This oil is more adeguate to fry because lighter, but when needed (after having fried few suppli) you will need to add some more oil and you can mix it with the normal extra virgin one. When ready place the rice ball in it and let them become goldish then turn them and when all crunchy and colored, take them out. Place them on a plate with some kitchen paper to absorb the oil.
After few minute you can serve it! If they are still quite warm, opening them  the mozzarella will create some delicious filaments that let us call this dish “suppli al telefono” or at the phone. This is normally a starter or served with some vegetable it’s a perfect one dish meal.

Buon appetito!

Ps. Mamy hai visto che sono riuscita a fare I suppli di zia Pina in tempo per l’anniversario? Era il mio piccolo pensiero per lei anche da me che sono cosi lontana! Ci tenevo proprio tanto! Sono venuti buonissimi, niente a che vedere con quelli che compri… ma i suoi erano imbattibili!


The exchange: Tilt ragu’ for some mince pies!

Recipe 113: and now it’s the time for the RAGU’, also known as Bolognese sauce. It’s a  long time i wanted to cook it but i never found the right occasion. Last day i saw a friend of mine who is a master of the mince pies and i thought we could have a nice Christmas cooking exchange…. some ragu’ for the mincemeat of the classic english mince pies.

The ingredients you need for ragu’ (a quite big quantity) are: 250gr beef mince meat, 250gr pork mince meat, 1 carrot, 1 onion, 1 celery, olive oil, salt, pepper, nutmeg, tomatoes sauce  800gr (i used 2 cans of passata) and 2 glasses of red wine. Now the only thing you need to know is that it’s a very easy process but very long too. The sauce need to cook at least 2-3 hours.

First cut the carrot, the celery and the onion in the smallest pieces you can, then put them in a sauce pan with some oil and let everything fry for some minutes. When these are ready and quite cooked, put the 2 types of meat in the saucepan and cook them a bit. When the color starts to change, add 2 glasses of red wine, mix and wait until the wine is evaporated.

Let the meat coook a bit more and then add the tomatoes sauce. I used the tomatoes passata with chopped tomatoes. Add some salt and peppers and then put the pan on the smallest fire you can. At this point you just need to mix sometimes the sauce and add some hot water if  you see it’s getting too thick. You will need to leave the sauce on this fire for more than 2 hours just checking the water and mixing the sauce.

After one hours or so, try a bit of the sauce and add salt, pepper or nutmeg if you think you need it. Wait for the sauce to get darker and a bit dry. After some hours on low low fire, the ragu’ will be ready!

This is my final result !

From the exchange i received a massive container with mincemeat that i used to create an italian version of the mince pies: i have in fact used the pastry that i normally make for the Italian Crostata. You can find it here.

I used a tray for the muffins ( i couldn’t find any mince pies tray), i put the butter and the flour to don’t let the pastry stick to the tray and then i put the mincemeat in the pastry, closing them on the top in the italian way, instead to cover them totally.

I put them in the oven at 160-180 degree for half an hour and i was very pleased with the result! It’s Christmas for sure now!

What do you think?

PS. Mamy ti piacciono queste tortine? sono dei dolcetti tipici inglesi che ho preparato sul modello delle crostate grazie ad un mio amico che mi ha dato gli ingredienti per il ripieno. Insomma ho dovuto solo fare la pasta e riempirla. Abbiamo fatto uno scambio culinario Natalizio: lui mi ha dato questa specie di impasto di mele, uvetta passa e noci cotte con il brandy ed io gli ho preparato un bel barattolone di ragu’! Diciamo uno scambio culturale e natalizio!