True delicacy of Roman cuisine, i supplì are delicious rice croquettes al meat sauce, with a crunchy breading, which hide a racy heart of mozzarella. Absolutely irresistible and as tasty as starter and to accompany aperitif.
- 250 g of Carnaroli rice
- 200 g of minced meat (pork or beef or mixed)
- 300 ml of tomato sauce
- 1/2 onion
- 50 ml of white wine
- 400 ml of vegetable broth
- 40 g pecorino (or parmesan)
FOR ABOUT 15 SUPPLIES
- 30 g of butter
- 200 g of mozzarella
- 2 eggs
- bread crumbs
- 2 tablespoons of extra virgin olive oil
- 1 liter of seed oil for frying
THE supplì are a wonderful specialty of Roman cuisine: greedy rice croquettes, with a typical oblong shape.
Excellent like starter or at the time ofaperitif but even so, alone and as a whim, every moment is good to taste these also called croquettes he substituted on the phone for their heart of stringy mozzarella.
It is a rather ancient specialty: i Supplì Alla Romana they are true ancestors of street food. They are prepared by cooking the rice in a gravy, topped with pecorino cheese, and then forming meatballs inside which “hide” a piece of mozzarella cheese. Classic breading in egg and breadcrumbs and then away, in the boiling oil. Irresistible.
There original recipe provides a ragù made with chicken giblets, livers and durelli, today almost always replaced by a meat mix pork and beef that is closest to contemporary tastes.
If you wish to try one light version And vegetarian you can also try the baked rice supplì, while if you have some leftover yellow rice we offer these rice croquettes.
OTHER TASTY RECIPES: Arancini, rice balls with saffron and peas, rice balls and olives, stringy rice croquettes with cheese and smoked bacon
How to prepare: Supplì
- Preparation time
- 35 min
- Cooking time
60 min – 1h and 15 min
How to prepare: Supplì
To prepare the supplì, start finely chopping the onion and brown it in hot oil, without letting them take too much color. Add the minced meat and brown it, turning it often. When it has browned, blend with the white wine and let it evaporate. Add the tomato puree, season with salt and cook for 10-15 minutes: the sauce should be thick but not completely dry.
At this point add the rice and cook it as if it were a risotto, gradually adding the hot broth.
When cooked, stir in the butter and grated cheese and mix well. Then transfer the rice onto a surface covered with parchment paper and spread it out with a spoon (without crushing) spreading it out to allow it to cool completely.
While the rice cools, cut the mozzarella into small pieces and let it drain. When the rice is cold you can proceed to the formation of the supplì: take a little rice (the size of a meatball) with wet hands and flatten it on a palm. Place a piece of mozzarella on top and close it all around giving the supplì the shape of a cylinder.
Then pass the suppli in the beaten egg and then in the breadcrumbs, making the breading adhere well. Heat seed oil to a temperature of 175-180 ° and fry a few supplì at a time, turning them often until they become golden brown on the whole surface. Transfer them, as they are ready, on absorbent paper.
Serve the supplì hot.