Jump in Your Mouth Surprise

Lately, I've notice a decline of veal sales at Woolworths. I like to mix it up with my cooking each night and don't like to always make the same meals. This is why I'm always on the hunt.

Even Coles only stocks 2 or 3 cuts and the butcher I tried nearby only had crumbed. What's happening?
I asked my local Woolies butcher this last week and he was also perplexed. Letting me know they place orders for veal however the company offices which actually order from Australian farms are not getting in the supplies. 
How bizzare. 

Do any of you see the same thing at your local stores? I'm going to my wonderful Rode Road Meats local butcher now for more meat as they have a great variety in stock.

The two recipes are dedicated to my parents - "L'Italiani Veri" who migrated to Australia from Rome and made the most amazing yet simple food at home. My sisters and I were very lucky to have a wonderful array of good food all the time. It made us all great foodies with a palate for savoury and sweet deliciousness. 

As a child when we ate suppli (pronounced [sup pli], we alwayshad a laugh. The hot stringy mozzarella within had us talking into the rice ball as if it was a telephone line! Pronto? Pronto?

Over the next few weeks I will make a recipe that reminds me of each sister too. Let's see what comes up! 😂😂

Suppli with Veal Saltimbocca

I hear you ask: What the?

Veal Saltimbocca literally means "jump in your mouth". Maybe because when you taste one, you will want more.
As for the "Surprise", Suppli are a Roman version of what most of you know as an 'arancini'. They're a great party food or food you can heat and eat in a hurry.

These rice ball egg shaped goodies are easy to make and very yummy. The melted mozzarella cheese centre is where you get the surprise. 

Prep Time: 30 minutes
Cook Time: 20 minutes
Total: 50 minutes

Recipe - Suppli

1 Brown Onion

2 Garlic Cloves

5 Tbsp Olive Oil

1 cup Crushed/Chopped Canned Tomatoes

1 cup Arborio Rice

1/2 Tsp Dried Oregano

Salt & Pepper

500ml Chicken Broth/Stock

1/4 Cup Grated Parmesan

1/2 Mozzarella Ball 

2 Cups Fine Breadcrumbs

2 Whole Eggs

1/2 cup Sunflower Oil

Method - Suppli

Start by making a basic risotto: This can be made the day prior if preferable and left to cool in the fridge overnight.

Slice and finely dice the onion and mince the garlic cloves - set aside.

Place a saucepan on low heat with 2 tablspoons of olive oil and allow to heat on low setting. Once hot, add the onion and garlic. Stir these as they start to cook to ensure they don't burn.

Add the crushed canned tomatoes and mix in.

Then place the Arborio rice into the saucepan and stir. Throw in the dried oregano and grind in some salt and pepper to taste.

Warm the chicken stock in the microwave for 1 minute and pour in to just cover the rice. Set the rest aside. See Chicken & Bacon Risotto recipe for stock.
As the stock reduces, add more to always make sure it stays wet and keeps cooking without sticking to the saucepan base.

Allow to come to heat.

At this time, add the parmesan cheese into the saucepan.and stir in. 

If you find, the stock runs out and the risotto hasn't finished cooking, add some water to keep the risotto covered until ready.

Risotto is ready once the rice is soft to taste and the water has reduced.

Place this into a glass bowl until cool or if you're preparing these earlier, overnight.

When ready slice your mozzarella into 1cm sticks.approximately 5cm long. Set aside.

Prepare a shallow bowl with breadcrumbs and another bowl with eggs - whisk these well and place side by side.

Moisten your hands so the rice won't stick.

Heap a tablespoon of risotto in your hand and add 1 stick of mozzarella, using your other hand roll the risotto around the stick until you end up with an egg shape and the mozzarella inside.

Gently place the rice ball into the egg mix and roll around, then move to the breadcrumbs. Cover all over with crumbs and place on a plate until all your Suppli are ready to be fried. These can be refrigerated overnight.

Shallow fry the Suppli by adding the rest of the olive oil and the sunflower oil into the pan. Get ready a plate with paper towels for the Suppli to be placed on once cooked - this will drain any excess oil.

When the oil is very hot, gently add the Suppli into the frying pan.Fry until a lovely golden brown all over and place onto your paper towel plate. Please serve these hot as you don't want the mozzarella to set!

Recipe - Veal Saltimbocca

500g Veal Sizzle Steaks

3 - 4 Prosciutto Slices

6 - 8 Sage Leaves

Salt & Pepper

1 Tbsp Olive Oil

20-30g Butter

1/2 Lemon

1 Tbsp Baby Capers

Salt & Pepper

1/4 Cup Dry White Wine

Method - Veal Saltimbocca

Tenderise the veal steaks by using a hammer, Cut in half if too big; and slice the prosciutto to match.

Place one sage leaf on each steak and top with a slice of prosciutto. Using toothpicks, pin the three ingredients together. Turn over and season to taste.

Have all the steak ready to go prior to cooking.

Heat olive oil on a medium heat in shallow frying pan and then add the steaks. If too many, fry in batches for approximately 1 minute per side or until the prosciutto is a roasted brown colour.

Once cooked, place onto a serving platter until sauce is ready...keep the juices in the pan!

Add the butter and mix well until melted. Squeeze your lemon into the pan and add the baby capers. Try it and see if you prefer some slat and pepper added.

Then pour in the white wine and allow to reduce - this won't take long!

Drizzle over your veal steaks and your guests will be amazed. 

TIP: Always use a good wine that you would also drink, not a cheap wine! - this will enhance the flavours in your cooking!

Happy Hunting!