Supplì
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recipe by Emanuele Cipolloni
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- Total Time
- 3hrs 10mins
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- Serves
- 4
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- Calories
- 486
The supplìs are a tasteful street food that can be found in many cities in Italy. The version presented here originates from Rome. Supplìs consist of a tomato sauce based risotto, shaped into oblong balls with a melting centre made of mozzarella cheese, enrobed with two layers of breadcrumbs and then deep-fried. Raw or cooked supplìs cannot be frozen. Once cooked they can be stored in an airtight container in a fridge for up to two days. Warm them again in an oven at 120°C for about 10 minutes. User generated recipes have not been re-tested by Kenwood.
recipe updated Jan 16, 2024
Ingredients
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- Potato
- 80 g
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- Flat-leaf parsley
- 15 g
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- Celery stalk
- 60 g
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- Carrot
- 80 g
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- Onion
- 80 g
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- Water
- 1.5 L
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- Shallot
- 20 g
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- Parmesan cheese
- 30 g
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- Black pepper
- as needed
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- Mixed peppercorns
- 1 teaspoon
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- Bay leaves
- 2
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- Extra virgin olive oil
- 1 tablespoon
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- Arborio rice
- 180 g
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- Tomato purée
- 180 g
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- Salt
- as needed
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- Egg
- 3
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- Salt
- 1 pinch
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- Breadcrumbs
- 130 g
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- Mozzarella cheese
- 80 g
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- Oil
- as needed
Tools
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Stove
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Plastic wrap
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Paper towels
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Cooking Chef XL
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Cooking chef xl bowl
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Heatproof bowl
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Baking tray - large
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Medium bowl
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Cutting board
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Large glass bowl
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Large saucepan
Step preview
- Attach the Stir Tool
- Add potato, flat-leaf parsley, celery stalk, carrot, onion, mixed peppercorns, bay leaves and water to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted - 5 min, 120°C, Stir 4
- Cook with splashguard fitted - 1 hr, 105°C, Stir 4
- Strain content of Cooking Chef XL Bowl into heatproof bowl and reserve liquid
- Clean Cooking Chef bowl
- Attach the Creaming Beater
- Add extra virgin olive oil to the Cooking Chef XL Bowl
- Heat with splashguard fitted - 3 min, 120°C, Speed OFF
- Then add shallot to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 3 min, 105°C, Stir 1
- Then add arborio rice to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 5 min, 105°C, Stir 1
- Then add tomato purée to the Cooking Chef XL Bowl
- Transfer content of heatproof bowl to Cooking Chef XL Bowl
- Cook with splashguard fitted - 20 min, 105°C, Stir 1
- Then add parmesan cheese, salt and black pepper to the Cooking Chef XL Bowl
- Cover a clean baking tray with plastic wrap
- Transfer content of Cooking Chef XL Bowl to baking tray
- Spread evenly
- Set aside and let cool
- Chill in fridge - 1 hr
- Add egg and salt to a clean medium bowl
- Beat lightly then set aside
- Add breadcrumbs to a clean medium bowl then set aside
- Add mozzarella cheese to a clean cutting board
- Pat dry with paper towels
- Cut into strips
- Remove the rice from the fridge
- With lightly wet hands, take a spoonful of rice, (about 60 gr) and place it in the palm of your hand
- Spread it to form a disc of 5cm and 1cm thick
- Place a mozzarella stick in the middle of the disc
- Mould the rice around the mozzarella as to obtain an oblong shape of 6cm x 3cm
- Repeat with the rest
- Using two forks, take each supplì and dip it into the beaten eggs
- Using the forks, lift the supplì and let excess egg to drip off
- Place the supplì in the bowl with the breadcrumbs
- Roll until covered
- Dip the supplì again into eggs and then the golden breadcrumbs, so to obtain a double coating of breadcrumbs
- Set aside
- Repeat with the rest
- Line a clean large glass bowl with paper towels then set aside
- Add oil to a clean large saucepan
- Heat until hot - high heat
- Carefully dip no more than two supplìs at a time into the hot oil
- Cook until golden brown - 5 min
- Spoon balls into large glass bowl
- Repeat with the rest
- Keep them warm inside a oven at 120°C until ready to serve
- Serve