Supplì alla Norma

To prepare the supplì alla norma, start with the sauce. In a saucepan, sauté three cloves of garlic in the extra virgin olive oil 1. Pour the tomato puree 2 and season with fine salt 3.

Flavor with a grind of black pepper 4 and fresh basil leaves 5. After about 20 minutes of cooking over low heat, remove the garlic cloves 6.

Now you can add the rice to the sauce 7, pour in the boiling water 8, and cook over medium-low heat for twenty minutes, stirring often 9. This way, the rice won't stick to the bottom and will absorb all the liquid.

Meanwhile, take care of the eggplants. Cut them into cubes 10, fry them in seed oil at 320 degrees Fahrenheit for three minutes 11, and when they are beautifully golden, you can drain them on paper towels 12.

When the rice is ready, add the fried eggplants 13, mix with the grated Parmesan cheese 14, and stir well to blend all the ingredients 15.

Transfer the rice to a large enough baking dish 16, spread it well to get a layer that is not too thick 17. Cover it with cling film in contact 18, let it return to room temperature, then let it set in the refrigerator for at least two hours.

After this time, take the set rice, with wet hands take a portion of rice and fill it with a slice of smoked scamorza 20. Always with wet hands, close each supplì well, trying not to let the scamorza escape 21.

Take care of the breading of the supplì: first pass them in the flour 22, then in the beaten eggs 23, and finally in the breadcrumbs 34.

Heat the seed oil to 320 degrees Fahrenheit and fry one supplì at a time 25 for about three minutes. When it is nicely golden and crispy, drain it on paper towels 26, continue this way with all the other supplì 27, and serve them hot!