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The Best Roman Suppli Recipe

The Best Roman Suppli Recipe

solo-dolce
Roman Suppli is crunchy and scrumptious mouthfuls of rice that when opened you are met with stringy mozzarella.
5 from 1 vote
Prep Time 20 mins
Cook Time 30 mins
Additional Time 0 mins
Total Time 50 mins
Course Antipasti
Cuisine Italian
Servings 5

Ingredients
  

  • 300 g carnaroli rice 10.58 oz
  • 150 g mozzarella cheese 5.3 oz
  • 4 tablespoons of extra virgin olive oil
  • 50 g of butter 4 tbsp
  • ¼ of onion
  • 400 g of tomato puree 14 oz
  • 250 ml of milk 1 cup
  • vegetable broth
  • a few basil leaves
  • 2 eggs
  • 50 g grated Parmigiano cheese 10 tbsp
  • 50 g grated Roman pecorino cheese 10 tbsp
  • salt

Instructions
 

  • Chop the onion very finely
  • Fry the onion in oil and 2 tbsp of butter.
  • When it becomes transparent, pour in the rice
  • Add a pinch of salt and toast it for a couple of minutes, then add in a little vegetable broth and mix it in.
  • Add the tomato puree and hot milk.
  • Cook over medium heat for about 15 minutes, stirring constantly and adding more broth as often as needed. When the rice is almost cooked, add the chopped basil.
  • Season with salt and stir in the rest of the butter, pecorino, and Parmigiano.
  • Mix the ingredients well.
  • Spread the risotto on a cold surface.
  • Cut the mozzarella into cubes. With wet hands, take a spoonful of rice and form a meatball shape, in the center of which you will form a small cavity.
  • Place a cube of mozzarella inside and close by compacting the ball well so as to give it a slightly elongated shape.
  • Beat the eggs in a bowl with a pinch of salt and roll the supplì in it making sure to get all of the sides covered.
  • Pass them in the breadcrumbs, and make sure it adheres well over the entire surface
  • Fry them at 170-175°C (340°F) for about 3 minutes.
  • The supplì must become a light walnut color.
  • Blot with absorbent paper. The supplì need to rest for a moment: they must be served hot, but not too hot.

Notes

ENJOY!
Keyword roman suppli
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