🍙 Supplì

Name: Supplì
Total time: 75 min
Yield: 4
Cuisine: Italy · Rome
Ingredients: 300 g arborio rice; 400 ml tomato sauce; 200 g ground beef; 1 small onion, finely chopped; 1 tbsp olive oil; 600 ml hot water; 125 g mozzarella, cut into 12 cubes; 100 g breadcrumbs; Oil for deep-frying; Salt and pepper

Origin: Italy · Rome

450kcal

per serving · 180 g

250kcal

per 100 g

16 gProtein9 g / 100 g

18 gFat10 g / 100 g

56 gCarbs31 g / 100 g

Supplì are Roman fried rice croquettes: risotto-style rice cooked in a tomato and minced beef sauce, shaped into ovals around a piece of mozzarella, coated in breadcrumbs and deep-fried. The crust is crisp and golden, the rice soft and savoury, and the melted cheese in the centre stretches into strings when the supplì is pulled apart. They are eaten hot as a snack or starter, typically at pizzerias.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

Not vegetarianbecause of: ground beef

Not veganbecause of: mozzarella, ground beef

Contains glutenbecause of: breadcrumbs

Contains dairybecause of: mozzarella

Not keto31 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

arborio ricetomato saucemozzarellaground beefbreadcrumbs

Recipe

4 servings75 min

Ingredients

300 g arborio rice
400 ml tomato sauce
200 g ground beef
1 small onion, finely chopped
1 tbsp olive oil
600 ml hot water
125 g mozzarella, cut into 12 cubes
100 g breadcrumbs
Oil for deep-frying
Salt and pepper

Method

Fry the onion in the olive oil, add the beef and brown it, then stir in the tomato sauce and simmer for 10 minutes.
Add the rice, then the hot water a ladle at a time, stirring until the rice is cooked and thick, about 18 minutes; season and cool completely.
Take a spoonful of rice, press a cube of mozzarella into the centre and shape into an oval.
Roll each one in breadcrumbs, pressing so they stick well.
Deep-fry at 175°C for 4–5 minutes until golden, drain on paper and serve hot.

How to make it lighter

Bake them at 200°C for 20–25 minutes, brushed with a little oil, instead of deep-frying.
Use lean beef and drain off the fat after browning it.
One or two supplì with a large salad make a lighter meal than a plate of them.

History

Supplì are a Roman street food, sold for generations in pizzerias and friggitorie (fry shops). The name is commonly said to come from the French word 'surprise', a reference to the cheese hidden inside.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →