Supplì

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About This Dish

Supplì (Italian Rice Balls) are one of Rome’s most beloved street foods, traditionally found in pizzerias and rosticcerie throughout the city. These oblong rice croquettes date back to the 19th century when rice dishes became popular in Rome, likely influenced by French croquettes during the Napoleonic occupation.

The name “supplì” comes from the French “surprise,” referring to the molten mozzarella center that stretches into strings when bitten—Romans call this effect “al telefono” (telephone) because the cheese strings resemble old telephone cords.

Authentic Roman supplì contain leftover meat ragù mixed with rice, creating a second-life dish that exemplifies Italian cucina povera philosophy. The rice absorbs the rich ragù flavors, while the mozzarella center provides textural contrast and richness.

Unlike Sicilian arancini, which are spherical and often larger, supplì are elongated and typically smaller, designed for eating while standing.

These golden croquettes are traditionally served as an antipasto or snack, often accompanying pizza al taglio at Roman bakeries. They’re also popular during holidays and celebrations, where they’re made in large batches and served warm from the fryer.

Our Recipe

This recipe follows the traditional Roman method, using a flavorful meat ragù as the base. The key is achieving rice that’s creamy but firm enough to hold shape when fried.

Ingredients

Makes 12-14 supplì as appetizers

For the Rice:

• 2 cups Arborio rice
• 4 cups beef or chicken broth, warmed
• 2 tablespoons unsalted butter
• ½ cup freshly grated Parmigiano-Reggiano cheese
• 2 large eggs, lightly beaten
• Salt and freshly ground black pepper

For the Ragù:

• 2 tablespoons extra-virgin olive oil
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1 celery stalk, finely chopped
• 8 ounces ground beef
• ½ cup dry white wine
• 1 cup tomato passata or crushed tomatoes
• Salt and freshly ground black pepper

For Assembly:

• 8 ounces fresh mozzarella, cut into ½-inch cubes
• 1 cup all-purpose flour
• 3 large eggs, beaten
• 2 cups plain breadcrumbs
• Vegetable oil for deep frying

Instructions

1. Prepare the ragù: Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery; cook until softened, about 8 minutes. Add ground beef, breaking it up with a wooden spoon, and cook until browned, about 6 minutes. Add wine and simmer until reduced by half, about 3 minutes. Stir in tomato passata, season with salt and pepper, and simmer for 30-40 minutes until thick and rich. Set aside to cool.

2. Cook the rice: In a large pot, bring the broth to a gentle simmer. Add rice and cook, stirring frequently, until rice is tender and has absorbed most of the liquid, about 18-20 minutes. The rice should be creamy but not soupy. Remove from heat and stir in butter and Parmigiano-Reggiano. Let cool for 10 minutes, then stir in beaten eggs. Season with salt and pepper.

3. Combine rice and ragù: Mix the cooled ragù into the rice mixture until evenly distributed. Spread the mixture on a large baking sheet and refrigerate for at least 2 hours or overnight. This chilling step is crucial for easy shaping.

4. Shape the supplì: With damp hands, take about ¼ cup of the rice mixture and flatten it in your palm. Place 1-2 cubes of mozzarella in the center, then form the rice around it into an oblong shape about 3 inches long and 1½ inches wide. The mozzarella should be completely enclosed. Repeat with remaining rice and cheese.

5. Bread the supplì: Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Roll each supplì in flour, dip in egg (letting excess drip off), then coat completely in breadcrumbs. Place on a baking sheet. For best results, refrigerate breaded supplì for 30 minutes before frying.

6. Fry and serve: Heat 2-3 inches of vegetable oil in a deep pot to 350°F. Working in batches of 3-4, fry supplì until deep golden brown on all sides, about 4-5 minutes total, turning as needed. Drain on paper towels and sprinkle with salt. Serve hot while the mozzarella is still molten and stretchy.

🧑‍🍳 Analyzed by CucinaBot

Why This Dish Works

Supplì succeed through the interplay of temperatures and textures. The cold rice mixture firms up during chilling, creating a stable structure that withstands deep frying. When the croquettes hit hot oil, the breadcrumb coating crisps while the interior heats through, melting the mozzarella into stretchy strands. The ragù-enriched rice provides savory depth that contrasts beautifully with the mild, creamy cheese center.

Key Success Factors

• Proper Chilling: The rice mixture must be cold and firm before shaping, or the croquettes will fall apart during frying
• Complete Enclosure: Mozzarella must be fully surrounded by rice with no exposed spots, or it will leak during frying
• Oil Temperature: Maintain 350°F throughout frying—too hot and the exterior burns before the center heats; too cool and they become greasy
• Serving Timing: These must be served hot from the fryer when the cheese is still stretchy (al telefono effect)

Common Pitfalls

Many recipes mistakenly call supplì “arancini,” but these are distinctly Roman dishes with different shapes, sizes, and traditional fillings. Non-authentic versions often use pre-cooked rice without proper ragù integration, resulting in bland interiors.

Oversized supplì are difficult to cook through properly and aren’t traditional—authentic Roman supplì should be small enough to eat in 3-4 bites.

How to Judge Authenticity

When reviewing recipes, look for these markers of authenticity:

1. Uses Arborio rice cooked with ragù or ragù mixed into cooked rice
2. Specifies oblong/oval shape, not spherical
3. Includes Parmigiano-Reggiano in the rice mixture
4. Contains meat ragù as part of the filling
5. Emphasizes the importance of the mozzarella “al telefono” effect

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