Ingredients
- Carnaroli rice 1 ¾ cup (320 g)
- Tomato purée 7 oz (250 g)
- Mozzarella cheese 5.25 oz (150 g) - (for pizza)
- Extra virgin olive oil to taste
- Black pepper to taste
- Yellow onions 1
- Vegetable broth 4 ¼ cups (1 l) - (already salted)
- Grana Padano PDO cheese ¼ cup (30 g) - grated
- Fine salt to taste
FOR BREADING AND FRYING
- Eggs 3
- Corn oil to taste
- Breadcrumbs 2 ½ cups (300 g)
Preparation
Hello, tiny rice croquettes are truly heavenly! Whether you prefer the classic ones from Rome and Lazio, known as “supplì al telefono” due to the mozzarella string that looks like a telephone cord when you separate them, or these delightful mozzarella and tomato supplì! This simpler version is just as scrumptious. Yet, there are those who enjoy more innovative and unique takes, like the supplì with prosciutto and scamorza cheese. Some of you might have experimented with them flavored with cacio e pepe (Pecorino cheese and black pepper) or with veggies mixed in. No matter how you enjoy them, these skillfully fried rice balls are always a hit! For a more stringy cheese experience, we suggest using mozzarella on pizzas; if not, fiordilatte cheese is a great alternative. Leftover rice from dishes like arancini is ideal for creating these mozzarella and tomato supplì. Give them a try and share this small appetizer with us that captures the essence of Rome in every mouthful!
To prepare Mozzarella and Tomato Supplì , First peel the onion and chop roughly
- Drizzle some oil into a frying pan, add the onion, and brown for about 3 minutes. Then, pour in the rice
- and stir to combine. Toast the rice for around 5 minutes over medium heat
- Next, add boiling broth
- until the rice is covered. Then pour in the tomato puree
- and stir well
- Continue to cook the rice by adding more hot broth as needed. Once cooked, with all the liquid absorbed, remove from heat. Add the grated Grana Padano cheese
- a pinch of pepper
- and season with salt if needed. If your broth was already salted, you shouldn’t need to add more. Next, transfer the cooked rice to a tray (or a pan lined with parchment paper)
- and distribute evenly using a wooden spoon
- Once the rice has cooled, transfer to the fridge to chill for 2 hours. Meanwhile, take the mozzarella and cut into large cubes measuring about ½ inch (1 cm)
- Once the rice has become nice and dense, take it out of the fridge. Now, you can make the supplì: First, moisten your hands so the rice won’t stick to them. Take a spoonful of the rice mixture and place in your hand. Press down lightly to make it longer
- then place some mozzarella cubes in the middle
- and shape the rice with your hands to create a classic croquette shape, slightly elongated
- Repeat this process until you’re out of rice; with the quantities given here, you should get about 10 supplì
- Next, move on to the breading. Beat the eggs in a bowl, adding a pinch of salt
- Take one of the supplì, first dip it in the egg
- and then dredge in the breadcrumbs so that it’s completely covered
- Now, repeat the breading process, dipping the supplì in the eggs again
- and then dredging in the breadcrumbs
- Do the same with all of the other supplì, arranging them on a tray
- as they’re ready. Heat plenty of corn oil until it reaches a temperature of 329°-338°F (165-170°C), then submerge two supplì at a time
- so the oil stays hot. Wait a few minutes, and once they’re golden brown, drain them using a slotted spoon
- Transfer to a tray covered with paper for fried food
- and repeat these steps until all the supplì are cooked
- Serve the mozzarella and tomato supplì hot and melt
