Rice supplì with tomato and mozzarella, stringy and tasty. Even though I have already prepared so many different recipes, I discovered I was missing the Supplì. The Supplì are rice croquettes that differ from the Sicilian Arancini both in the rice seasoning and in the filling and breading. A recipe that has its origins in Roman cuisine, a kind of tomato risotto ball with a stringy mozzarella filling hence the name Supplì al telefono. The name “supplì” is a sort of translation of the French word “surprise” and the surprise is indeed inside, lots of stringy mozzarella that captivates from the first bite. The classic Roman Supplì requires frying in hot oil for an irresistible crunchiness, but if you don’t want to go overboard, you can bake them in the oven or in the now widespread air fryer. So, have I already convinced you to try them? Let’s run to the kitchen and prepare some delicious Rice Croquettes

AND DON’T MISS THESE RECIPES:

Difficulty: Easy
Cost: Cheap
Rest time: 1 Hour
Preparation time: 20 Minutes
Portions: 10 Pieces
Cooking methods: Stovetop
Cuisine: Italian

188.77 Kcal

calories per serving

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Energy 188.77 (Kcal)
Carbohydrates 21.21 (g) of which sugars 0.37 (g)
Proteins 6.06 (g)
Fat 8.76 (g) of which saturated 2.97 (g)of which unsaturated 4.84 (g)
Fibers 0.81 (g)
Sodium 163.47 (mg)

Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients for Roman Supplì

1 1/3 cups Carnaroli rice
4 1/4 cups vegetable broth
2/3 cup tomato sauce
1/2 cup grated Parmesan cheese
2 tbsps extra virgin olive oil
1/2 white onion (medium)
to taste salt
1 pinch pepper
7 oz mozzarella
2 eggs
1/3 cup flour
2/3 cup breadcrumbs
1 1/2 cups vegetable oil (for frying)

How to prepare Rice Supplì

Pour the oil and the thinly sliced onion into a pan or saucepan. Let it sauté for a minute and add the rice. Let it toast over medium heat, stirring often with a wooden spoon until it becomes clear and shiny.
Pour about 3-3.4 cups of boiling vegetable broth, stir, and add the tomato sauce.
Stir and let the rice cook for 16-18 minutes. The cooking times depend on the quality of rice you use. If necessary, add more hot broth.
At the end of cooking, adjust the salt and add the grated Parmesan cheese and a pinch of pepper. Stir.
Pour the tomato risotto into a rectangular tray lined with baking paper. Spread it well and let it cool for about an hour.
Take a portion of rice, press it between your hands, and place some mozzarella cubes in the center. Cover with more risotto and by pressing give the typical elongated shape to the supplì.
Form all in the same way until the rice is used up. Now roll them in flour, making it adhere well on all sides.
Beat the eggs in a bowl and place the breadcrumbs in another bowl. Roll the supplì first in the egg and then in the breadcrumbs. Prepare all in the same way.
Now all that’s left is to fry them in plenty of hot vegetable oil. I prefer to use a small, deep saucepan or pan. Let them brown well on all sides, then drain them on kitchen paper sheets. And I recommend tasting them while still hot!
See you tomorrow with a new recipe, a hug, Loredana