The supplì is undoubtedly one of the most famous appetizers of Roman cuisine. A simple finger food that can be eaten on the roads of Rome, walking through the streets of the Eternal City and enjoying all the taste of stringy mozzarella and rice. The king of fried food is excellent both as an appetizer and alone, simple and tasty. Rice with meat sauce, mozzarella, breadcrumbs and eggs. It is a dish loved by adults and children that can be enjoyed before a dinner of any kind, from pizza to pasta. Together with cacio e pepe and amatriciana it is certainly one of the most famous dishes in Rome. But what are its origins? Let’s try to discover them together.
A bit of history
The word supplì comes from the French word “surprise,” referring to the hidden stringy mozzarella inside the rice, revealed only after the first bite. The term evolved from “surprise” to “surprisa,” then “supprisa,” “supprì,” and finally “supplì.” Street vendors sold the first supplì hot and freshly fried in a large pot during city fairs, parties, and special events. Around 1800, restaurants and inns in the capital started serving them.
James Joyce & Ada Boni
In 1870, the Trattoria della Lepre on Via Condotti included supplì in its menu as “soplis de riso.” In 1927, James Joyce, recounting his stay in Rome, mentioned the “supplittaro,” a supplì maker, who roamed the streets with a large steaming cauldron of oil. Ada Boni, in 1929, included the recipe in her cookbook “La cucina Romana” (Roman cuisine). One of the most famous names for this fried Roman delicacy is “supplì al telefono.” This name comes from the stringy mozzarella creating a “thread” between the two halves when opening a freshly made hot supplì, resembling a telephone line.
Supplì or arancino? Find the difference
Certainly, the supplì is a typical Roman fried food. In Sicily, it has a famous cousin, the arancino. They may look similar, but they have substantial differences in shape and ingredients. The Roman supplì is shaped like an elongated meatball with rice, meat sauce, and mozzarella. The Sicilian arancino comes in various shapes and fillings, adding to its diversity. We dip the rice balls in egg for supplì to make breadcrumbs stick before frying. For the arancino, we use batter instead of breadcrumbs, which creates a different texture. The original supplì recipe included chicken giblets, now replaced by minced meat. Minced meat gives the supplì a more delicate taste, favored by many. Recently, Roman pizzerias and chip shops offer different flavor combinations. You can find supplì with cacio e pepe and even amatriciana, enhancing the variety.
The roman recipe
Supplì, a traditional Roman street food, are delicious rice croquettes filled with mozzarella and deep-fried to perfection. This recipe is a delightful combination of risotto rice, tomato sauce, minced meat, and gooey mozzarella. The result is a crispy, golden exterior that encases a rich, flavorful filling. Here’s how to make it. To make supplì, you will need the following ingredients: 200 grams of rice (preferably superfine for risotto), 150 grams of tomato sauce, 80 grams of minced meat, 1/2 glass of wine, salt, black pepper, 1 mozzarella, bread crumbs, frying oil, vegetable broth or hot water, and 2 eggs. These ingredients work together to create a balanced and satisfying dish that is both savory and comforting.
Preparation of supplì
Begin by cooking the rice. In a pan, combine the rice with vegetable broth or hot water and cook until the rice is al dente. Meanwhile, prepare the sauce by sautéing the minced meat in a separate pan until browned. Add the tomato sauce and half a glass of wine to the meat, season with salt and black pepper, and let it simmer until the mixture thickens and the flavors meld together. Once the rice is , mix it with the meat and tomato sauce mixture, ensuring the rice absorbs the rich flavors. Allow this mixture to cool slightly. Cut the mozzarella into small cubes. Take a small handful of the rice mixture, flatten it in your hand, place a cube of mozzarella in the center, and shape the rice around it to form a ball. Repeat this process until all the rice mixture is used.
Fried and fantastic, as tradition dictates
Prepare the breading station by beating the eggs in one bowl and placing the bread crumbs in another. Dip each rice ball first into the beaten eggs and then roll it in the bread crumbs until fully coated. Heat the frying oil in a deep pan to the appropriate temperature for frying. Carefully lower the breaded rice balls into the hot oil and fry until they are golden brown and crispy on the outside.
Serve the supplì hot
Remove the supplì from the oil and drain them on paper towels to remove any excess oil. Serve the supplì hot, so the mozzarella inside remains melted and gooey. These delicious rice croquettes are perfect as an appetizer, snack, or even a main course when paired with a fresh salad. With a preparation time of 15 minutes and a cooking time of 50 minutes, this recipe serves 6 and promises to be a hit at any gathering.
(fonte immagine: Freepik)
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