Supplì, the irresistible Italian snack, is a culinary treasure cherished by locals and adored by tourists.
These crispy, rice-filled wonders are like little flavor bombs, and they’re surprisingly easy to make at home.
Whether you’re hosting a dinner party, planning a cozy night in, or simply craving some authentic Italian goodness, this homemade supplì recipe will transport your taste buds to the streets of Rome.
|Name||Italian Suppli Recipe: A Taste of Italy|
|Prep Time||30 minutes|
|Cooking Time||45 minutes|
|Total Time||1 hour 15 minutes|
|Servings||Makes 16 supplì|
- 1 cup Arborio rice
- 2 1/2 cups chicken or vegetable broth
- 1/2 cup dry white wine
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 8 small cubes of mozzarella cheese (about 1 inch)
- 2 cups fine breadcrumbs
- 2 large eggs
- Vegetable oil for frying
- Salt and pepper to taste
Begin by making a simple risotto. In a saucepan, heat the chicken or vegetable broth and keep it warm over low heat.
In a separate large skillet, heat the olive oil and butter over medium heat. Add the finely chopped onion and sauté until it becomes translucent.
Stir in the Arborio rice and cook for about 2 minutes until the rice is well coated with the oil and starts to turn translucent around the edges.
Pour in the white wine and stir continuously until it’s mostly absorbed by the rice.
Begin adding the warm broth, one ladle at a time, stirring frequently. Allow the liquid to be mostly absorbed before adding more broth. Continue this process until the rice is creamy and cooked al dente (usually around 18-20 minutes).
Remove the skillet from the heat, and stir in the grated Parmesan cheese. Season with salt and pepper to taste. Let the risotto cool completely.
Take a small handful of the cooled risotto in your hand and flatten it in your palm.
Place a cube of mozzarella cheese in the center and wrap the risotto around it, forming a small oval or pear-shaped ball.
Beat the eggs in a shallow bowl and place the breadcrumbs in another shallow bowl.
Dip each supplì ball first into the beaten egg and then roll it in the breadcrumbs until evenly coated.
Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).
Carefully place the supplì in the hot oil, a few at a time, and fry until they are golden brown and crispy on the outside (usually about 3-4 minutes).
Nutrition Facts (Approximate, per serving)
- Calories: 150
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 30mg
- Sodium: 280mg
- Total Carbohydrates: 16g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 5g
10 more simple recipes about “Recipe For Suppli”
Mushroom and Mozzarella Supplì:
Add finely chopped sautéed mushrooms to your risotto mixture before forming the supplì. The earthy mushroom flavor complements the creamy mozzarella center beautifully.
Spinach and Feta Supplì:
Incorporate cooked and drained spinach along with crumbled feta cheese into the risotto. These supplì have a delightful Mediterranean twist.
Sun-Dried Tomato and Basil Supplì:
Mix chopped sun-dried tomatoes and fresh basil leaves into the risotto for a burst of Mediterranean flavors in every bite.
Combine leftover Bolognese sauce with risotto, creating a savory and meaty filling for your supplì. Perfect for meat lovers!
Pesto and Pine Nut Supplì:
Stir in some pesto sauce and toasted pine nuts into the risotto for a delightful pesto-infused supplì.
Truffle and Fontina Supplì:
Elevate your supplì by adding a touch of truffle oil and grated Fontina cheese to the risotto. These are a gourmet delight.
Incorporate cooked and finely chopped seafood, such as shrimp or crab, into the risotto for a taste of the sea in your supplì.
Spicy Pepperoni Supplì:
Add chopped spicy pepperoni slices and a dash of red pepper flakes to your risotto for a spicy twist on this Italian classic.
Artichoke and Olive Supplì:
Mix diced marinated artichoke hearts and pitted green olives into the risotto for a tangy and briny flavor profile.
Eggplant Parmesan Supplì:
Layer cooked and diced eggplant Parmesan between the risotto layers for a delicious fusion of Italian favorites.