Supplì
Rome — Mother recipe · ar de en es fr it ja pt ru zh
Crunchy and savory Roman Supplì: the perfect bite-sized snack for an evening call or a quick pick-me-up.
⏱️ 20 min prep + 15 min cottura · 4 porzioni · facile
Ingredients
- 400 g of Carnaroli rice
- 300 ml of vegetable broth
- 150 g of smoked buffalo mozzarella, diced
- 80 g of canned tomato, chopped
- 2 eggs
- Extra virgin olive oil
- Roman breadcrumbs
- Salt and pepper
Method
- Cook Carnaroli rice in vegetable broth for about 15-17 minutes until al dente. Add a pinch of salt.
- Mix the eggs with smoked mozzarella and chopped tomatoes, then add the cooked rice and mix well to combine all ingredients.
- Form small balls or cylinders the size of an almond with the mixture obtained. Dip each supplì in beaten egg and then coat it thoroughly with Roman breadcrumbs.
- Fry the supplì in plenty of hot olive oil at 180°C until golden brown. Drain on paper towels to remove excess fat and serve immediately.
- Sprinkle with freshly ground black pepper before serving.
The story
Supplì are a Roman specialty that originated in the mid-20th century as a reheatable version of Venetian rice croquettes. They have since become a symbol of Italian aperitif culture and street food.
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