I don’t know how many of you know what Suppli is but I bet if I said Arancini or Rice Balls then you would have an idea.
Well they are almost the same thing, but I am sure if I said that to a Roman or Sicilian I would definitely get an ear full.
So what is the difference?
Arancini are usually round or tear drop shaped made with rice and usually includes meat, peas sometimes pistachios, actually there are a big variety of Arancini, whereas Suppli are oblong, made with a simple tomato sauce, rice and in the middle a piece of mozzarella is placed.
Both are breaded and fried.
I have tried both but for me hands down the winner is Suppli. I think the first time I tried them was my second day in Italy and I never looked back.
For most Romans Suppli are eaten as an anti pasti with Pizza. But for me they are good anytime. A delicious snack.
I remember the first time I tried making these was more than 20 years ago. My Mom came for her first visit and we decided to give them a go.
What a disaster that was, remember this was before computers, and my Italian was at the most minimal. The recipe called for 2 tablespoons of oil and I translated it to cups, haha we had Suppli under oil.
Even Google translate would have done better than me.
But now, times have changed, and unfortunately my Mom cannot help with the new recipe. Even my Italian has gone from less than minimal to minimal! ;).
So the next time you decide to make Pizza, why not do as the Romans and make some Suppli. Buon Appetito!
- FOR THE SUPPLI
- 3/4 cup uncooked rice Arborio rice
- 2 San Marzano canned tomatoes chopped
- 3 1/2 - 4 tablespoons bread crumbs
- 2 1/2 tablespoons freshly grated Parmesan cheese
- 1 egg
- 1/4 - 1/2 teaspoon salt
- dash pepper if desired
- 1/2 small mozzarella chopped
- Vegetable oil for frying
- DIPPING INGREDIENTS
- 2 beaten eggs
- cup approximately 1/2 flour
- cup approximately 1/2 bread crumbs
- In a medium pot of salted boiling water cook the rice al dente, rinse and let cool.
- In a medium bowl mix together chopped tomatoes, 3 1/2 - 4 tablespoons bread crumbs, Parmesan cheese, egg, salt and dash of pepper, stir in cooled rice (at this point taste for salt).
- Into the palm of your hand measure out approximately 1 heaping tablespoon of the rice mixture (you can make them smaller if you wish), in the middle place a piece or 2 of chopped mozzarella, cover with some more rice mixture and form into an oblong shape. Set aside on a clean plate until all Suppli are formed.
- In a medium sauce pan heat 3/4 cup oil until hot but not boiling (375°), in the meantime, place beaten egg, flour and bread crumbs on separate plates. Taking one suppli at a time first dredge in flour then egg and then bread crumbs (cover well, keep hands and fingers clean so the rice mixture does not stick to your hands). Fry until golden brown, make sure the oil is not too hot (best at 375°) because the Suppli will cook to quickly and the mozzarella will not become soft and stringy. Remove with a slotted spoon and place on plate covered with paper towels. Enjoy!