Description
Supplì are classic Roman rice balls made with creamy tomato-infused Arborio rice, filled with mozzarella, coated in breadcrumbs, and fried until golden and crisp. Each bite reveals a crunchy exterior and a gooey, melted cheese center.
Ingredients
- 320 g Arborio rice
- 500 ml tomato passata
- 750 ml chicken or vegetable stock, warm
- 1 small onion (about 120 g), finely chopped
- 3 tablespoons (45 ml) olive oil
- 80 g Parmesan cheese, finely grated
- 200 g mozzarella, cut into 12–14 small cubes
- 3 large eggs
- 200 g breadcrumbs
- 1½ teaspoons salt
- 1 teaspoon black pepper
- Approximately 1 liter vegetable oil, for deep frying
Instructions
- Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté for 4–5 minutes until soft and translucent.
- Add Arborio rice and toast for 1–2 minutes, stirring constantly.
- Stir in tomato passata. Gradually add warm stock one ladle at a time, stirring frequently and allowing liquid to absorb before adding more. Cook for 18–20 minutes until rice is tender and thick.
- Stir in Parmesan, salt, and black pepper. Mix well.
- Spread rice mixture onto a tray and cool completely. Refrigerate for at least 1 hour to firm up.
- Take about 2 tablespoons (60–70 g) of rice, flatten slightly, place a mozzarella cube in the center, and shape into an oval or ball. Repeat.
- Beat eggs in one bowl and place breadcrumbs in another.
- Dip each rice ball in egg, then coat thoroughly in breadcrumbs, pressing gently to adhere.
- Heat vegetable oil to 180°C. Fry supplì in batches for 3–4 minutes, turning occasionally, until deep golden brown.
- Drain on paper towels and serve hot.
Notes
- Cool the rice completely to ensure proper shaping.
- Seal mozzarella fully inside the rice to prevent leakage.
- Maintain oil temperature at 175–180°C for best crispness.
- Uncooked breaded supplì can be frozen for up to 2 months.
- Baking is possible at 200°C for 20–25 minutes for a lighter option.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 supplì
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 135 mg
