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Supplì mozzarella e pomodoro

17/11/2023

Supplì with mozzarella and tomato are a delicious appetizer, highly appreciated in Roman cuisine. Here’s the recipe to prepare them:

Ingredients

  • 200 g of risotto rice (like Arborio or Carnaroli)
  • 500 ml of tomato puree
  • 1 small onion
  • 150 g of mozzarella (better if pizza mozzarella because it’s less moist)
  • 2 liters of vegetable broth
  • 100 g of grated Parmesan cheese
  • 2 eggs
  • Breadcrumbs as needed
  • Olive oil
  • Frying oil
  • Salt to taste
  • Pepper to taste
  • A handful of fresh basil (optional)

Preparation

  1. Start by preparing a sauté with finely chopped onion in olive oil until it becomes translucent.
  2. Add the rice to the sauté and toast it slightly for a few minutes.
  3. Pour the tomato puree into the rice and start adding the vegetable broth little by little, cooking the rice as if it were a risotto. Continue to add broth as the rice absorbs it, for about 18 minutes, until the rice is al dente.
  4. Once the risotto is ready, turn off the heat and stir in the grated Parmesan, adjust for salt and pepper, and add the hand-torn basil if you wish. Let the risotto cool down completely.
  5. In the meantime, cut the mozzarella into cubes of about 1 cm per side.
  6. When the risotto is cold, take a handful of rice, place a mozzarella cube in the center, and close the rice around the cheese, forming an elongated ball traditionally called “supplì”.
  7. In a bowl, beat the eggs with a pinch of salt.
  8. Dip the supplì first in the beaten eggs and then in the breadcrumbs, ensuring they are completely covered.
  9. In a deep pan, heat a generous amount of frying oil. When the oil is hot, dip the supplì in and fry until they are golden and crispy.
  10. Remove them with a slotted spoon and let them rest on paper towels to remove excess oil.
  11. Serve the supplì hot to enjoy the gooey mozzarella effect.

Curiosity

The name “supplì” comes from the French “surprise,” because of the gooey mozzarella heart that reveals itself at the first bite. They are related to the Sicilian arancini, although the latter are round in shape and can have different fillings.