Supplì alla Romana (Roman Suppli) is a traditional Vatican City recipe for a cheese-filled rice croquette with a breadcrumb coating. The full recipe is presented here and I hope you enjoy this classic Vatican City version of: Roman Suppli (Supplì alla Romana).
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Outside its popular name, these golden delights are known as 'Supplì alla Romana'. And for those with a good sense of history, the term 'suppli al telefono' resonates. Why? Because the stretching mozzarella, when pulled apart, joyfully mirrors the spiral telephone cords that were once omnipresent in homes.
Ingredients:
140g carnaroli rice
140g mozzarella cheese
4 tbsp butter, divided
⅓ medium onion, finely chopped
400g tomato purée
240ml milk
120ml vegetable stock (plus more as needed)
4 tbsp fresh basil leaves, finely chopped
2 eggs
90g grated Parmigiana cheese
100g grated Pecorino Romano cheese
Salt, to taste
Olive oil or vegetable oil, for frying
Breadcrumbs, for coating
Method:
In a large frying pan or saucepan, heat a drizzle of olive oil with 2 tbsp butter over medium heat. Add the chopped onion and fry until translucent (about 4 minutes).
Add the carnaroli rice to the pan with a pinch of salt. Toast for about 1–2 minutes to enhance the nutty flavour.
Slowly add in the vegetable stock, whilst stirring. Once the stock has been added mix in the tomato purée and the warm milk. Stir well to combine.
Cook over medium heat for 15 minutes, stirring often and adding more broth as needed until the rice is tender and creamy. Stir in the fresh basil just before taking the pan from heat.
Adjust the salt to taste, then fold in the remaining 2 tbsp butter, grated Pecorino Romano, and Parmigiano cheese until fully incorporated. Spread the risotto out on a baking tray and let it cool until it’s easy to handle.
Cut the mozzarella into small cubes. Then, with wet hands, take a portion of cooled risotto and shape it into a ball or slightly elongated oval. Make a small pocket in the centre, place a mozzarella cube inside, and seal the ball tightly.
Beat the eggs in a bowl with a pinch of salt. Dip each risotto ball in the egg wash, then roll in breadcrumbs, pressing gently to create a uniform coating.
Heat oil in a deep pan to 170°C. Fry the supplì in batches for 3–4 minutes, or until they reach a light and even golden-brown colour all over.
Transfer the fried supplì to a paper towel-lined plate to drain excess oil. Let them rest for a minute or two, then serve warm while the mozzarella inside remains melted.
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