Mozzarella and Tomato Supplì

17/11/2023

Mozzarella and tomato supplì are a delicious appetizer, highly appreciated in Roman cuisine. Here is the recipe to prepare them:

Ingredients

200 g risotto rice (such as Arborio or Carnaroli)
500 ml tomato passata
1 small onion
150 g mozzarella (preferably pizza mozzarella as it is less moist)
2 liters vegetable broth
100 g grated Parmesan
2 eggs
Breadcrumbs as needed
Olive oil
Oil for frying
Salt as needed
Pepper as needed
A handful of fresh basil (optional)

Preparation

Start by making a soffritto with the finely chopped onion in olive oil until it becomes translucent.
Add the rice to the soffritto and lightly toast it for a few minutes.
Pour the tomato passata into the rice and begin adding the vegetable broth a little at a time, cooking the rice as if making risotto. Continue adding broth as the rice absorbs it, for about 18 minutes, until the rice is al dente.
When the risotto is ready, turn off the heat and stir in the grated Parmesan, adjust salt and pepper, and add the basil torn by hand, if desired. Let the risotto rest to cool completely.
Meanwhile, cut the mozzarella into cubes about 1 cm on each side.
When the risotto is cold, take a handful of rice, place a mozzarella cube in the center, and close the rice around the cheese, forming an elongated ball traditionally called a “supplì”.
In a bowl, beat the eggs with a pinch of salt.
Coat the supplì first in the beaten egg and then in the breadcrumbs, making sure they are fully covered.
In a deep pan, heat plenty of frying oil. When the oil is very hot, immerse the supplì and fry until golden and crispy.
Drain them with a slotted spoon and let them rest on paper towels to remove excess oil.
Serve the supplì hot to enjoy the stringy mozzarella effect.

Fun Fact

The name “supplì” comes from the French “surprise,” due to the stringy mozzarella heart that is revealed at the first bite. They are related to Sicilian arancini, although the latter are round and can have different fillings.