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Name: Suppli with Pesto Mayo
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 cup Arborio rice or any rice for that matter cooked al dente and cooled; 2 cans chopped tomatoes; 1/4 upbread crumbs; 1/4 upparmesan cheese; 1 egg; Salt and milled pepper3 tbsp fresh oregano chopped; 1 ball buffalo mozzarella; Oil for frying; 2 eggs, beaten; Flour; Bread crumbs; For the Mayo:; 1 whole egg; 1 tsp mustard; 2 Tbsp (30ml) lemon juice; 1 cup oil; salt and pepper to taste; 2 tsp basil pesto

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INGREDIENTS

1 cup Arborio rice or any rice for that matter ; cooked al dente and cooled
2 cans chopped tomatoes
1/4 upbread crumbs
1/4 upparmesan cheese
1 egg
Salt and milled pepper3 tbsp fresh oregano ; chopped
1 ball buffalo mozzarella
Oil for frying
2 eggs, beaten
Flour
Bread crumbs
For the Mayo:
1 whole egg
1 tsp mustard
2 Tbsp (30ml) lemon juice
1 cup oil
salt and pepper ; to taste
2 tsp basil pesto

INSTRUCTIONS

METHOD

Combine the tomatoes, parmesan cheese, eggs, and oregano in a bowl

Stir in the rice and season to taste

In the palm of your hand, measure out about a tablespoon of the rice mixture, place a cube of mozzarella in the middle and form an oblong shape with the rice, covering the mozzarella

Dip the oblong shaped bowls in the flour and dust off any excess flour and then dip into the beaten eggs

Allow excess eggs to drip off before covering the suppli in breadcrumbs

Deep fry until the suppli is golden brown and then remove it with a slotted spoon and place on a bed of paper towel

Serve warm with the mayo

FOR THE MAYO

Pop the egg into the bottom of a stick blender jug

Carefully add all the rest of the ingredients barring the pesto

Now place the stick blender into the jug and push all the way down – keeping the yolk whole and making sure it fits snuggling in between the blades. Start blending on the slowest setting and pull up gently.

It should thicken straight through.

Season and stir through pesto.

Serve with the suppli

NOTES

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Suppli with Pesto Mayo

1 cup Arborio rice or any rice for that matter cooked al dente and cooled
2 cans chopped tomatoes
1/4 upbread crumbs
1/4 upparmesan cheese
1 egg
 Salt and milled pepper3 tbsp fresh oregano chopped
1 ball buffalo mozzarella
 Oil for frying
2 eggs, beaten
 Flour
 Bread crumbs
 For the Mayo:
1 whole egg
1 tsp mustard
2 Tbsp (30ml) lemon juice
1 cup oil
 salt and pepper to taste
2 tsp basil pesto

METHOD

Combine the tomatoes, parmesan cheese, eggs, and oregano in a bowl
Stir in the rice and season to taste
In the palm of your hand, measure out about a tablespoon of the rice mixture, place a cube of mozzarella in the middle and form an oblong shape with the rice, covering the mozzarella
Dip the oblong shaped bowls in the flour and dust off any excess flour and then dip into the beaten eggs
Allow excess eggs to drip off before covering the suppli in breadcrumbs
Deep fry until the suppli is golden brown and then remove it with a slotted spoon and place on a bed of paper towel
Serve warm with the mayo

FOR THE MAYO

Pop the egg into the bottom of a stick blender jug
Carefully add all the rest of the ingredients barring the pesto
Now place the stick blender into the jug and push all the way down – keeping the yolk whole and making sure it fits snuggling in between the blades. Start blending on the slowest setting and pull up gently.
It should thicken straight through.
Season and stir through pesto.
Serve with the suppli

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Nutrition

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Serving Size: 1 (1549g)
Recipe Makes: 1

Calories: 9042
Calories from Fat: 8677 (96%)

Amt Per Serving		% DV

	Total Fat 964.1g	1285 %
	Saturated Fat 123.3g	617 %
	Monounsaturated Fat 293.2g
	Polyunsanturated Fat 499.6g
Cholesterol 583.7mg		180 %
Sodium 539.1mg		19 %
Potassium 1089.5mg		29 %
Total Carbohydrate 109.7g		32 %
	Dietary Fiber 5.6g	23 %
	Sugars, other 104g
Protein 24.3g		35 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 9042

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