🍚 Supplì al Ragù
Crispy on the outside and gooey on the inside – perfect recipe
The supplì al ragù are one of the most loved dishes of Italian tradition. I make them when I want something tasty, crispy and irresistible, perfect for appetizers or casual dinners.
The secret? A creamy rice, a savory ragù and a stringy center that wins you over at the first bite 😍
They are ideal for:
appetizers
parties
homemade street food
Also try these recipes:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Cooking time: 5 Minutes
- Portions: 20/30
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/2 cups rice
- 1 onion
- extra-virgin olive oil
- 1/2 cup Parmigiano Reggiano (grated)
- 3 tbsp wine
- as needed vegetable broth (Or water)
- 2 tbsp butter
- 1 cup melting cheese (stringy (e.g. scamorza or mozzarella))
- 9 oz ground veal
- 1 1/4 cups tomato purée (passata)
- Half onion
- 1 garlic clove
- Half glass wine
- extra-virgin olive oil
- salt
- 1 1/4 cups sparkling water
- 1 2/3 cups all-purpose flour
- salt
- as needed breadcrumbs
Steps
👩🍳 Preparation video HERE.
-
🍚 I prepare the rice
First I lightly sauté the onion in a little oil.
I add the rice, previously rinsed, and toast it for a few minutes.
I deglaze with the wine
I add the broth or water little by little and cook the rice until done.
At the end I add:
butter
Parmigiano
I add the melting cheese and stir to combine
🍅 I prepare the ragù
In a skillet I sauté onion, garlic and oil.
I add the ground meat and brown it.
I deglaze with the wine
I add the tomato purée, stir and let it cook.
🍚 I combine rice and ragù
I add the ragù to the rice and mix well.
I let the mixture cool completely.
🍽️ I shape the supplì
I take a little of the mixture with my hands.
I shape it and create a hole in the center.
I add a cube of scamorza or mozzarella.
I close it and form the classic supplì shape.
😋 I prepare the coating
In a bowl I mix flour, salt and water.
I whisk until I obtain a smooth batter.
I dip the supplì in the batter, then in the breadcrumbs.
🔥 Frying
I fry in hot oil until golden brown.
I drain them on paper towels.
-
✨ Result
You will get supplì crispy on the outside and gooey on the inside, just like the traditional ones.
storage:
2 days in the refrigerator
freezable for up to 1 month
👉 Tip: fry them straight from cold for a perfect result.
FAQ (Questions & Answers)
Can I freeze them?
Yes, before frying.
Can I bake them?
Yes, but they will be less crispy.
Can I prepare them in advance?
Yes, you can fry them even after storing them in the fridge.
