Supplì
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Loading...Supplì are rice balls with a delicious stringy mozzarella heart. The supplì (with the accent on the final i) are the kings of Roman street food and Italian Cooking: you can taste them almost everywhere in Southern Italy and in particular in Sicily, where they are called "arancine". In Rome, supplì are eaten for lunch, on the street, or as an appetizer in Pizzeria, accompanied by other "fried" foods such as "zucchini flowers", "croquettes" or "cod fillets". Supplì are born as a recovery dish, they were prepared to use leftover rice: if you use rice cooked and seasoned the day before, the result will be even more appetizing.
Ingredients
- Rice 500 gr (Italian "Originario")
- Tomato "Passata" 500ml
- Italian Mozzarella Cheese 150g
- Italian Parmesan Cheese 150g
- Vegetables for the broth (Carrot, Onion and Celery9
- Onion 1
- Garlic 1 clove
- Basil
- Plain White Flour 50g
- Breadcrumbs 200g
- Peanuts Vegetable Oil 750ml
Instructions
First, prepare the broth: add a carrot, two celery sticks, an onion and a few basil leaves to 1.5 liters of water. Bring to a boil, lightly salt and simmer over very low heat and covered for about 30 minutes
Cut the fresh Italian Mozzarella cheese into large cubes (about 1 cm per side) and drain it in a colander, so that it loses most of the excess liquid.
Chop the onion and brown it in two tablespoons of oil with a clove of garlic and the basil stems, add the tomato “passata”, a pinch of salt and cook for 5 minutes. Pour the rice and mix carefully
Cook the rice by gradually adding the broth, one ladle at a time as soon as you see that the rice has absorbed it and begins to dry. Remove from the heat when it is “al dente”, still slightly crunchy
Season with plenty of freshly grated Italian Parmesan cheese and some chopped fresh basil leaves. Check if you need an extra pinch of salt
Let the rice cool completely by spreading it in a single layer on a large baking dish (traditionally it is prepared the previous day)
Prepare the batter by mixing 2 tablespoons of flour with warm water to obtain a liquid but creamy mixture
Collect a little rice in one hand (about 2 tablespoons), make a hollow in the center and place a piece of Mozzarella on it. Close and press very well giving the supplì the elongated shape of a football
Pass the supplì in the batter and then in the breadcrumbs, then fry in plenty of peanut oil at a temperature of 150 °
Cook for about 7 minutes, turning a couple of times to brown evenly.
Drain in absorbent paper and serve hot
Notes
Classic Supplì include a meat sauce, in Rome we prepare them with a simpler tomato sauce, as in the recipe you see, to which you can add chicken giblets ... an absolute delight! In Sicily, however, you will taste the "Arancine" (small oranges) stuffed with ragù, peas and caciocavallo or diced ham and mozzarella In recent years the Supplì have become a field of experimentation for many chefs: you can find them with truffles, “carbonara”, “cacio e pepe”, vegetarians and even vegans. In fact, you can use your imagination and season the rice as you prefer: even in this case, in Italian Cooking there are no precise rules ... follow your taste!
ItalianCookingTips:
Supplì are simple to prepare but require some time: I recommend that you cook and season the rice the day before and let it rest overnight in the fridge
ItalianCookingTips
It is essential to drain the mozzarella well, which must be very dry to prevent the dough from getting wet and the supplì from breaking during cooking
ItalianCookingTips
Add salt to the rice last, after having seasoned it with Parmesan: the cheese and broth are already salty
ItalianCookingTips
Fry in plenty of peanut oil, perfect for frying: use at least 700 ml. Check that it is at the right temperature: 150° / 310F if you have a thermometer. Or try a grain of rice that in contact with the oil must fry immediately and rise to the surface
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