Supplì Messinese typical recipe.
In almost all of Italy, one of the most common kitchen mistakes is to confuse arancini with supplì. The origins of arancino are Sicilian, while supplì have Roman origins. In any case, both were born as leftover recipes.
They have many differences, but also many things in common.
They are united by tomato, mozzarella, but also Parmesan, onion, provola, and breadcrumbs. Over time, these tasty preparations have become even richer, and each region has offered its version, winning over more and more people.

Thought for you:

Difficulty: Medium
Cost: Economical
Rest time: 1 Hour
Preparation time: 1 Hour
Portions: 6
Cooking methods: Frying
Cuisine: Regional Italian
Seasonality: All seasons

4,053.55 Kcal

calories per serving

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Energy 4,053.55 (Kcal)
Carbohydrates 107.64 (g) of which sugars 6.19 (g)
Proteins 48.26 (g)
Fat 386.22 (g) of which saturated 57.59 (g)of which unsaturated 287.56 (g)
Fibers 6.60 (g)
Sodium 2,068.77 (mg)

Indicative values for a portion of 300 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 the Rice

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5 cups water
2 cups Arborio rice (or Roma)
1 tbsp butter
2 tsps salt
1 packet saffron
2/3 cup Parmigiano Reggiano DOP (grated)
Half onion
1/3 lbs ground beef
2 tbsps tomato paste
3 tbsps extra virgin olive oil
pepper
salt
1/2 cup peas
5 oz Mortadella with pistachios (diced)
1 carrot
1 stalk celery
2 quarts vegetable oil
10 oz Caciocavallo (or provola diced)
1 glass flour
1 egg
2/3 cup water
3 cups breadcrumbs

Supplì Messinese typical recipe

Tools

Pot
2 Trays
Colander
Frying pan
Deep fryer

Preparation of Supplì Messinese Typical Recipe

Let’s prepare the rice

In a large pot, put the water, and the salt, and bring it to a boil. Add the rice, and let it cook until the water is absorbed, stirring occasionally.
At the end of cooking, drain the rice of excess liquid, spread it on a tray, add the saffron packet, the butter, and the Parmesan, and mix until they are absorbed.
Level the rice and let it cool.
Peel the onion, carrot, and celery, cut them into pieces, and put them in a pot or frying pan, add the olive oil, and let them fry for 2 minutes,
Add the ground meat and fry until it changes color
At this point, deglaze with white wine and let it evaporate
When all the alcohol has evaporated, pour in the tomato sauce, the paste, the salt, and pepper, and let it cook on low heat until the ragù has thickened.
Cut the mortadella into small cubes, and at the end of cooking…
Add it to the ragù, and mix.
Cut the Caciocavallo or provola into pieces of about 1 cm.
In a bowl, beat the water and flour with a whisk until there are no lumps.
In another bowl, pour the breadcrumbs.
At this point, the rice will have cooled, mix it with the ragù and mortadella, and …
To the diced cheese.
Knead.
With slightly moistened hands, shape the supplì, and place them on a slightly moistened plate.
After finishing all the mixture, place in front of you, the bowls, the one with the batter, the one with the breadcrumbs, and the one with the arancini.
Make the first pass, “the bath” in the batter, let it drain and…
Then bread them one by one.
Now, put them in the fridge for 1 hour
After the time has passed, start frying, in a pot or a deep fryer, the important thing is that the oil is very hot.
Dip them and cook them until golden.
As they cook, place them to drain on a sheet of absorbent paper.
Here are the Supplì Messinese typical recipe ready