Even though rice is not necessarily considered Italian, this country has become one of the largest producers of rice in the world and definitely made it clear that they can make the most of a cup of this versatile staple. That is why many recipes with rice as the main ingredient can be found, risotto being on top of this long list. But when it comes to the iconic Rome appetizer, supplì makes number one position. Rice, tomatoes, cheese, olive oil, onions… add an Italian chef working the ingredients and, in short, nothing can go wrong. 

Origins of Supplì

Supplì has a nice ring to it and that is because it derives from the French word “surprise” which definitely accounts for the combination between the crunchy outside and the soft inside. 

What makes it crunchy? The frying technique and the breaded outside layer. Now, as for the soft inside, Roman chefs have given this treat many twists, creating different versions of this appetizer, but the original version has some well-cooked Arborio rice in the shape of a classic creamy risotto covering the surprise of the treat: a cube of classic mozzarella.

Where to find it, when to have it

This typical street-food appetizer was traditionally found in the Roman frying shops or street food stands, but nowadays, pizzerias are the number one place to go when you fancy eating these croquettes. However, one of the perks of supplì is that you can make yourself a bunch of them, freeze them, have them stocked and ready to go. 

If you want to taste some classic Roman delight in the comfort of your own house, here is the classic recipe for you to try out. However, maybe you’d want to see this for more information.

Ingredients (makes 20)

• Oil (olive and sunflower).
• Butter.
• 1 onion, 1 stick of celery, 1 carrot.
• 10 oz (300 g) of meat.
• 2 cups (500 ml) of tomato sauce.
• 2 cups (500 ml) of broth.
• 18 oz (500 g) of Arborio rice.
• ½ cup (125 ml) of white wine.
• Salt and pepper.
• 3.5 oz (100 g) mozzarella.
• 3.5 oz (100 g) Parmesan cheese.
• 2 eggs.
• Breadcrumbs.

Preparation

1. In a frying saucepan, heat the olive oil and butter. Chop the carrot, the onion and the celery, salt them a little, and toss them into the saucepan. Fry them until all the vegetables become soft. Add the meat sprinkled with a pinch of pepper, and cook altogether.
2. Incorpore the broth and the tomato sauce. Swirl all the ingredients and cook on a low heat. 
3. Add the arborio rice and mix. Once it is slightly toasted, it is time to add the wine and mix until the liquid evaporates. This is similar to making a risotto, so add some more tomato sauce and broth to the mix, keep stirring and repeat this step until the rice is fully cooked and the liquid completely evaporated.
4. Turn the heat off, wait for five minutes for the mix to cool down and add one egg and all the parmesan to it. Swirl until one uniform mix is formed and put in the fridge for 60 to 90 minutes. Cover the mix with some foil so the mix doesn’t dry out.
5. In the meantime, prepare two bowls. One with a beaten egg and another one with the breadcrumbs. You can season both bowls with herbs of your preference, salt and pepper.
6. Take the mix out of the fridge and, with the help of a spoon, place a layer of it on the palm of your hand, place a cube of mozzarella in the center and cover it around with the mix in the shape of a supplì, that is, an oval shape. Mold it around to make sure the cheese is fully covered.
7. Dip each supplì, first in the egg bowl and then in the breadcrumbs bowl. Make sure the excess falls down by slightly shaking the supplì.
8. In a deep, frying saucepan, heat some sunflower oil to 175°C and fry the supplì for only 3 or 4 minutes. Turn it over a couple of times for an even frying.
9. Lay the fried croquettes on a tray and press some paper towels all over them to absorb the remaining oil. Serve hot.

 Give it a go and taste this classic Roman delight, you won’t regret it!