The light saffron supplì are a lighter version of the classic fried ones, typically made in the Abruzzo region, specifically typical of Navelli (Aq). However, I offer them in a light version because they are baked, but of course, you can also fry them as they are usually prepared.
I often cook extra rice when making saffron risotto, then prepare the supplì and freeze them, so I can cook them fried or baked when needed.
They are very popular at home and are a great solution for dinner. We can serve them as starters, or paired with a rich side dish for a complete meal, especially if we want to eat many.
Try making them following my recipe and let me know!
If you make any of my recipes, send me the photos and I will publish them on my fb page with your name.
Approximately 178 Kcal per supplì
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 24 supplì
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make Light Saffron Supplì
- 2 1/2 cups parboiled rice
- 5 pinches saffron threads (from Navelli (AQ))
- 2 stock cubes
- 2 tbsps extra virgin olive oil
- 1 white onion (medium)
- 1/2 tbsp butter
- 3 1/2 oz grated parmesan
- 1 egg (medium)
- 1 mozzarella (about 4 1/2 oz)
- 9 oz breadcrumbs
- 1 glass vegetable oil (to grease hands)
- 2 tbsps extra virgin olive oil
- salt (a little)
Preparation of Light Saffron Supplì
Take a stainless steel pot with fairly high edges, add the butter and oil, chop the onion and let it sauté.
Now add about 2 inches of water to the sautéing pot and bring it to a boil, adding the stock cubes.
Take the saffron threads and place them on a spoon, which you will place over low heat; as soon as you see it starting to dry (it should not burn, the color must remain intact), remove it and place the saffron on a piece of aluminum foil and rub inside the foil so that it becomes powder; now you can add it along with the other ingredients.
Meanwhile, place a pot of water on the stove, keeping it to add to the rice as needed.
Add the rice to the pot where you have poured all the ingredients and start stirring over medium heat.
Occasionally add the water needed for cooking from the pot of water you heated separately.
When cooked, it should be quite al dente. Stir in the butter and set the rice aside.
If possible, transfer it to a heat-resistant container so it won’t continue cooking with residual heat.
When completely cooled, add 1 egg, add the parmesan, and mix well.
If it’s too dry to mix well, add another egg.
Form supplì by placing a small piece of mozzarella inside each one.
Prepare two bowls, one with vegetable oil and one with breadcrumbs.
Grease your hands in the oil, shape the supplì, roll them in breadcrumbs, and place them on a tray.
Once all the supplì are made, put them in the fridge to use in the following hours, or in the freezer if we want to preserve them.
If we place them in the freezer, once frozen, transfer them to a food bag and return them to the freezer for future use.
At the time of cooking, line a baking sheet with parchment paper, drizzle with a bit of extra virgin olive oil, place the supplì, add another drizzle of oil, a light sprinkle of salt….
….bake in a preheated oven at 428°F for 20-30 minutes, checking the cooking.
