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Supplì Classici

Kristina Gill, co-author of Tasting Rome, shares her recipe for Supplì Classici.

90 10
Supplì Classici | DonalSkehan.com, Kristina Gill, co-author of Tasting Rome, shares her recipe for Supplì Classici.

light-meals

Supplì Classici

Kristina Gill, co-author of Tasting Rome, shares her recipe for Supplì Classici.

Monday, March 27, 2017
US / METRIC
 Makes 10 supplì:

2 tbsp extra-virgin olive oil

3 ounces pork sausage, casings removed

½ yellow onion, finely chopped (about 1/3 cup)

3 ounces chicken livers, finely chopped

1 cup (7 ounces) Arborio rice

½ cup white wine

2 cups beef broth, warmed

1 cup (8 ounces) tomato sauce, warmed

3 to 4 fresh basil leaves (optional)

2/3 cup grated Pecorino Romano

1 tbsp unsalted butter

Sea salt and freshly ground black pepper

1 cup all-purpose flour

2 large eggs

1 cup bread crumbs

3 ounces mozzarella, cut into 10 equal pieces

Neutral oil, for frying

 Makes 10 supplì:

2 tbsp extra-virgin olive oil

3 ounces pork sausage, casings removed

½ yellow onion, finely chopped (about 1/3 cup)

3 ounces chicken livers, finely chopped

1 cup (7 ounces) Arborio rice

½ cup white wine

2 cups beef broth, warmed

1 cup (8 ounces) tomato sauce, warmed

3 to 4 fresh basil leaves (optional)

2/3 cup grated Pecorino Romano

1 tbsp unsalted butter

Sea salt and freshly ground black pepper

1 cup all-purpose flour

2 large eggs

1 cup bread crumbs

3 ounces mozzarella, cut into 10 equal pieces

Neutral oil, for frying

Large platter or baking sheet

Medium skillet

Plate or in a shallow bowl x 2

Medium bowl

Medium frying pan or cast-iron skillet

90 mins + chill time
Serves 10
Supplì classici – classic rice croquettes, risotto and other rice dishes are common in many parts of Italy, but rice doesn’t play a huge role in Roman cuisine. This fact helps make a case for supplì, rice croquettes, as an import. Some say their name comes from the French word surprise and credits Napoleon’s troops for bringing them over in the early nineteenth century. Whatever their origin, supplì are served at Rome’s pizzerias and pizza by the slice shops, though most are mass-produced frozen versions with a scary fluorescent orange crust and a filling of meat sauce and mozzarella. The old-school homemade variety used chicken innards instead of beef, and often bits of sausage as well. This classic version reaches its apex at Supplizio and L’Arcangelo, two venues owned by chef Arcangelo Dandini, Rome’s undisputed supplì (and gnocchi!) master. A crispy exterior gives way to a rich mixture of rice, chicken livers, and pork sausage in a tomato-based sauce. The surprise is a bit of melted mozzarella in the center. Our recipe and Arcangelos are based on Ada Boni’s version, from her iconic cookbook The Talisman Italian Cookbook.

Reprinted from Tasting Rome: Fresh Flavors and Forgotten Recipes from an Ancient City. Copyright © 2016 by Katie Parla and Kristina Gill. Photographs copyright © 2016 by Kristina Gill. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House LLC.

Line a large platter or baking sheet with parchment paper. Heat the olive oil in a medium skillet over medium heat. When the oil begins to shimmer, add the sausage in small pieces and cook, breaking up the meat with a spoon as it cooks, until lightly browned, about 3 minutes.
Add the onion and cook until softened and translucent, about 10 minutes. Add the chicken livers and stir, breaking them up with a wooden spoon, until cooked, about 5 minutes. Add the rice and stir to coat. Continue stirring until the rice is lightly toasted and becomes translucent, about 2minutes, then add the wine. Stir until the alcohol aroma dissipates, about 1 minute, then add 1 cup of the broth.
Cook, stirring continuously to prevent the rice from sticking to the pan, until the broth has been absorbed, about 3 minutes. Add the tomato sauce and cook, stirring continuously, until it has been absorbed, 5 minutes more. Add another ½ cup broth, stirring continously, until it has been absorbed, 8 to 10 minutes. If, once the rice has absorbed the broth, more liquid is needed, add the remaining ½ cup broth. The rice is done when it is al dente.
Remove the pan from the heat and stir in the basil (if using), Pecorino Romano, and butter. Season to taste. Spread the rice over the prepared baking sheet and refrigerate until cool, about 1 hour.
Meanwhile, set up your breading station: Place the flour on a plate or in a shallow bowl. Beat the eggs in a medium bowl. Place the bread crumbs on a plate or in a shallow bowl. Season the flour, eggs, and bread crumbs with salt.
Remove the baking sheet from the refrigerator and form the rice into ten equal-size, egg-shaped balls. Working with one at a time, hold the ball in your palm and make a depression in the center. Place a piece of mozzarella in the depression and re-form the rice around the mozzarella. If the balls aren’t holding together, return them to the refrigerator for 30 minutes more after shaping.
Dredge each supplì first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat in bread crumbs. Repeat for a thicker crust, if desired. Set aside.
In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350°F. Fry the supplì in batches, until deep golden brown, 3 to 4 minutes, turning once to ensure even browning. Drain on paper towels, sprinkle with salt, and serve hot. Keep the beef broth simmering on the stove so that when you add it to the rice, it doesn't stop the cooking. For the same reason, use tomato sauce that is warmed on the stove.
90 mins + chill time
Serves 10

Ingredients
US / METRIC

 Makes 10 supplì:

2 tbsp extra-virgin olive oil

3 ounces pork sausage, casings removed

½ yellow onion, finely chopped (about 1/3 cup)

3 ounces chicken livers, finely chopped

1 cup (7 ounces) Arborio rice

½ cup white wine

2 cups beef broth, warmed

1 cup (8 ounces) tomato sauce, warmed

3 to 4 fresh basil leaves (optional)

2/3 cup grated Pecorino Romano

1 tbsp unsalted butter

Sea salt and freshly ground black pepper

1 cup all-purpose flour

2 large eggs

1 cup bread crumbs

3 ounces mozzarella, cut into 10 equal pieces

Neutral oil, for frying

 Makes 10 supplì:

2 tbsp extra-virgin olive oil

3 ounces pork sausage, casings removed

½ yellow onion, finely chopped (about 1/3 cup)

3 ounces chicken livers, finely chopped

1 cup (7 ounces) Arborio rice

½ cup white wine

2 cups beef broth, warmed

1 cup (8 ounces) tomato sauce, warmed

3 to 4 fresh basil leaves (optional)

2/3 cup grated Pecorino Romano

1 tbsp unsalted butter

Sea salt and freshly ground black pepper

1 cup all-purpose flour

2 large eggs

1 cup bread crumbs

3 ounces mozzarella, cut into 10 equal pieces

Neutral oil, for frying

You'll Need

Large platter or baking sheet

Medium skillet

Plate or in a shallow bowl x 2

Medium bowl

Medium frying pan or cast-iron skillet

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