Supplì: a delightful delicacy of Roman cuisine For Your Supper

The supplì are a delightful delicacy of Roman cuisine, consisting of savory croquettes made with risotto and meat ragù, coated with a crispy breadcrumb exterior that enrobes a luscious heart of melted mozzarella. They are absolutely irresistible and make for a delectable appetizer or accompaniment to an aperitif.

INGREDIENTS

FOR APPROXIMATELY 15 SUPPLÌ

• 250 g Carnaroli rice
• 200 g ground meat (pork, beef, or a combination)
• 300 ml tomato sauce
• 1/2 onion
• 50 ml white wine
• 400 ml vegetable broth
• 40 g pecorino (or Parmigiano)
• 30 g butter
• 200 g mozzarella
• 2 eggs
• breadcrumbs
• 2 tablespoons extra-virgin olive oil
• 1 liter vegetable oil for frying
• salt

 

EXECUTION: MEDIUM

PREPARATION TIME: 35 min

COOKING TIME; 1h

Supplì is a wonderful specialty of Roman cuisine: delicious rice croquettes, with their typical oblong shape.

Excellent as an appetizer or for aperitifs, but also enjoyable on their own as a treat. Any moment is perfect for indulging in these croquettes, also called supplì al telefono due to their stringy mozzarella heart.

 

This is a rather ancient specialty: Roman supplì are the true ancestors of street food. They are prepared by cooking rice in a meat sauce, seasoned with pecorino, and then forming meatballs inside of which a small piece of mozzarella is "hidden." After the classic egg and breadcrumbs coating, they are ready to be fried in hot oil. Irresistible.

 

The original recipe includes a ragù made with chicken giblets, liver, and durelli, which today is almost always replaced with a mix of pork and beef that better suits contemporary tastes.

 

If you desire to attempt a light and vegetarian version, you can try the baked rice supplì, while if you have leftover yellow rice, we propose these rice croquettes.

 

OTHER DELICIOUS RECIPES: Arancini, Saffron and pea rice balls, Rice balls with olives, Stringy rice croquettes with cheese and smoked bacon.

HOW TO PREPARE: SUPPLÌ

Step 1:

To prepare the supplì, begin by finely chopping the onion and sautéing it in hot oil without letting it brown. Add the ground meat and brown it, turning it often. Once it has browned, deglaze the pan with white wine and allow it to evaporate. Add the tomato puree, season with salt, and let it cook for 10-15 minutes: the sauce should be thick, but not dry.

Step 2:

At this point, add the rice and cook it as you would for risotto, adding a ladle of hot broth once the previous one has been absorbed.

Step 3:

Once the rice is cooked, stir in the butter and grated cheese until well combined. Transfer the rice to a baking sheet lined with parchment paper and spread it out with a spoon (without pressing down) to cool completely.

Step 4:

While the rice cools, cut the mozzarella into small pieces and let it drain. When the rice is cold, you can proceed to form the supplì: take a small amount of rice (about the size of a meatball) with damp hands and flatten it on the palm of your hand. Place a piece of mozzarella on top and shape the supplì into a cylinder, closing it tightly around the cheese.

Step 5:

Next, dip the supplì in beaten egg and then in breadcrumbs, making sure the coating adheres well. Heat the vegetable oil to a temperature of 175-180°C and fry a few supplì at a time, turning them often until they are golden brown all over. As they are ready, transfer them to paper towels or a dedicated paper for fried foods.

Step 6:

Serve the supplì immediately, while they are still hot.