Tuesday, July 10, 2012


One of my favorite Italian dishes, Suppli, originated in Rome, Italy. It is an appetizer of deep fried rice balls typically served with a tomato sauce. Suppli is traditionally made from a chilled risotto though it can be made with any kind of cooked rice you have available. You add raw egg to your risotto to help bind the rice together, then you take a small ice cream scoop, fill it with the risotto and egg mixture, and then insert a cube of mozzarella into the center of the scoop. Pack the rice around it evenly and carefully remove the rice ball from the scoop. Dip in raw egg, roll in Italian breadcrumbs and deep fry. To serve place Suppli with tomato sauce and a little basil oil and a fresh basil sprig for garnish. 


1 recipe cold Risotto (Recipe Below)
25 1/4" cubes of Mozzarella
6 Eggs
Italian Breadcrumbs as needed (Store bought or Recipe Below)
Canola Oil or any fryer tolerant oil.

Mix two eggs into your cold risotto. Take a scoop of risotto into a small ice cream scoop. Gently press a cube of mozzarella into the center of the rice, then round of the area where you inserted the cheese and place on a sheet pan covered in wax or parchment paper. Continue to make balls until all the risotto is used. Then heat up your oil to about 365 degrees F. If you don't have a deep fryer you can use a wok or a 3 quart sauce pan with about two inches of oil. While your oil is heat beat the remaining four eggs and start rolling your risotto balls in it. Once your oil has reached the proper temperature roll only the amount of risotto balls you can do in one batch, about four, in Italian breadcrumbs. This prevents the breadcrumbs from becoming soggy. Don't over crowd the pan or your temperature will drop and your product will come out oily and soggy. When they are ready to come out of the pan or fryer use a wire mesh strainer to remove them and set them on a thick stack of paper towels to soak up excess oil. Continue this process until all risotto balls are fried. Serve with tomato sauce and basil if desired.


1 1/2 cups Arborio Rice
1/2 cup White Wine
4 cup Chicken Stock
1 small Onion, small diced
1/2 cup grated Parmigiana
2 T. Butter or Olive Oil
Salt and Pepper to taste

Heat your chicken stock up to a simmer, it is important that you use hot stock for your risotto to cook properly. While heating the stock put your a deep saute pan or a wide sauce pot on to heat. Once you pan is hot ad your butter or oil to the pan as that's melting toss in the onion and let sweat. When the onions are translucent add your rice, give it about a minute in the pan. Make sure your rice is coated with oil, then add the white wine. If your new to cooking with wine remove the pan from the heat and slowly add your white wine, this is so the alcohol won't flame up. Put your pan back on the heat and let your wine reduce. When you no longer see liquid add a ladle full of chicken stock and wait, always constantly stirring you never stop stirring a risotto,  till the liquid is absorbed then add another ladle full continue this process until you have creamy al dente risotto. Last but not least you add your Parmigiana and salt and pepper it to taste. Chill overnight or 4 to 6 hours for Suppli.

Italian Breadcrumbs

1 lb Panko
8 oz Semolina
1/4 cup Italian Seasoning
2 t. Paprika
1 T. Garlic Powder
2 t. Salt
1 t. Pepper

Combine all ingredients and mix thoroughly. Store in an airtight container.

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