Receta Supplì (Roman Rice Croquettes)
Supplì —deep fried rice croquettes—are a classic Roman antipasto. Along with olive ascolane (meat stuffed olives), they are a fixture on pizzeria menus all over town, a little something to nibble on while you wait for your pizza.
Supplì are obviously very close cousins—more like siblings, really—of Sicilican arancini, but while arancini are round rice balls, supplì are generally made into oblong croquettes. The rice for supplì is prepared a bit differently, usually simmered in tomato sauce, while the rice for arancini are boiled in water and scented with saffron. And the filling differs, too: supplì are most often filled with bits of mozzarella, while arancini are generally filled with meat. Personally, I’m on the fence when it comes to supplì. I generally find the tomato flavor too strong, so for this personalized version, I cook the rice in broth, with just a hint of tomato provided by a spoonful of tomato paste.
Supplì are sometimes jokingly called supplì al telefono, since when you cut them open and try to eat a piece, the mozzarella filling forms a string that recalls a telephone cord—at least for those us old enough to remember when telephones actually had cords…
Ingredients
- 1/2 onion, finely sliced
- Butter
- 250g (1/4 lb) rice
- White wine
- About 1 liter (1 quart) broth, preferably homemade, plus a spoonful of tomato paste
- 2 eggs
- 100g (3-1/2 oz) grated Parmesan cheese
- Salt and pepper
- Breadcrumbs
- Oil for deep frying
- For the stuffing:
- Mozzarella cheese, cut into small cubes (see Notes)
Directions
In a large braised or sauté pan, sauté the sliced onion in butter until it is soft and translucent, making sure it does not brown. Season with salt. Add the rice and sauté that until it has turned a chalky white, then add a splash of wine and let it evaporate.
Bring the broth to a simmer and add the tomato paste until it is fully dissolved. Now proceed to add the broth, ladle by ladle, as if you were making a risotto, until the rice is tender—more than al dente. Taste and adjust for seasoning. Take the rice off the heat, add the grated cheese and mix well, then add the eggs and mix again. Immediately transfer the rice to a baking pan, spreading it out into a thin layer with a spatula. Let the rice cool entirely, about 10-15 minutes. (If you want to leave the rice longer than that, cover it with plastic wrap so it doesn’t develop a ‘skin’.)
When the rice has cooled, take up a handful in the palm of you hand, flatten it out a bit, and in the middle place a cube of mozzarella (or whatever other stuffing you are using—see Notes below). Close the rice around the stuffing, press it together firmly with your hand and, now using both hands, form the rice into a slightly oval croquette.
Roll the croquette in breadcrumbs, making sure they are well covered all over. (At this point, you can leave your croquettes until you are ready to eat them.)
Deep fry the croquettes in abundant oil until they are nice and golden brown all over, about 5 minutes or so. The oil should not be too hot—say, about 160C/320F—so it won’t brown too quickly on the outside before the supplì have had the chance to cook on the inside.
Serve your supplì while they’re still nice and hot.
Notes on Supplì
As mentioned, classic Roman supplì are made in rosso, whereby the rice is cooked with a meat-based tomato sauce—the sauce from a garofolato would be a great choice—rather than broth. Just substitute the sauce, thinned out a bit with water so it won’t burn while simmering with the rice, for the broth given in the recipe above. The rice, as mentioned, should be quite tender, not al dente, so they stick together to form a croquette.
While perhaps the most classic stuffing for supplì is mozzarella cheese, there are other possibilities, like mixing mozzarella with little bits of prosciutto, chicken livers roughly chopped and sautéed in olive oil with a bit of garlic and sage, perhaps with some reconstituted dried mushrooms thrown in. Supplì can also be filled as you would arancini, with a spoonful of a thick sugo di carne (meat sauce), perhaps with some peas mixed in, but then, if you ask me, they are arancini, not supplì!
Like most fried foods, supplì taste best when you eat them fresh from the fryer, but they are not bad when eaten at room temperature. They can also be made ahead and gently reheated in the oven; the mozzarella won’t be as creamy (often it just melts into the rice during the reheating) but the flavors will still be quite nice.
Supplì (Roman Rice Croquettes)
Ingredients
1/2 onion, finely sliced
Butter
250g (1/4 lb) rice
White wine
About 1 liter (1 quart) broth, preferably homemade, plus a spoonful of tomato paste
2 eggs
100g (3-1/2 oz) grated Parmesan cheese
Salt and pepper
Breadcrumbs
Oil for deep frying
Instructions
In a large braised or sauté pan, sauté the sliced onion in butter until it is soft and translucent, making sure it does not brown. Season with salt. Add the rice and sauté that until it has turned a chalky white, then add a splash of wine and let it evaporate.
Bring the broth to a simmer and add the tomato paste until it is fully dissolved. Now proceed to add the broth, ladle by ladle, as if you were making a risotto, until the rice is tender—more than al dente. Taste and adjust for seasoning. Take the rice off the heat, add the grated cheese and mix well, then add the eggs and mix again. Immediately transfer the rice to a baking pan, spreading it out into a thin layer with a spatula. Let the rice cool entirely, about 10-15 minutes. (If you want to leave the rice longer than that, cover it with plastic wrap so it doesn't develop a 'skin'.)
When the rice has cooled, take up a handful in the palm of you hand, flatten it out a bit, and in the middle place a cube of mozzarella (or whatever other stuffing you are using—see Notes below). Close the rice around the stuffing, press it together firmly with your hand and, now using both hands, form the rice into a slightly oval croquette.
Roll the croquette in breadcrumbs, making sure they are well covered all over. (At this point, you can leave your croquettes until you are ready to eat them.)
Deep fry the croquettes in abundant oil until they are nice and golden brown all over, about 5 minutes or so. The oil should not be too hot—say, about 160C/320F—so it won't brown too quickly on the outside before the supplì have had the chance to cook on the inside.
Serve your supplì while they're still nice and hot.
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