RECIPE: Chef Teddy Diggs of Coronato Pizza's Suppli

We are so excited to join Chef Teddy Diggs of Coronato Pizza on Instagram LIVE tomorrow night at 7pm! Join us as we talk about all things Rome, Italy and our favorite Coronato snack, Suppli. If you’d like to make it along with us, the delicious recipe is below.

Suppli alla Romana

Yields: 24 suppli, depending on size

Supplì (Italianization of the French word “surprise”) are Italian snacks consisting of a breaded ball of rice (generally risotto) stuffed with cheese. The treats are typical of Roman cuisine and can be found at any Roman Pizzeria. Originally, suppli consisted of tomato rice with chicken giblets with a piece of buffalo milk mozzarella stuffed into the center before being breaded and fried.  

Supplì are usually eaten with the fingers: when one is broken in two pieces, the mozzarella becomes drawn out in a string somewhat resembling telephone lines and this has led to these dishes being known as supplì al telefono.

Supplì is a variation of, but should not be confused with, Sicily and Naples famous rice croquet known as “arancini.” 

Ingredients:

3 Tablespoons Olive Oil 

2 Tablespoons Butter 

1/2 cup Onion, finely chopped 

2 cups risotto rice (such as arborio) 

Kosher salt

1 cup white wine

2 cups water mixed with 2 cups pureed tomatoes, heated

1 fresh bay leaf

½ cup Parmigiano-Reggiano cheese, finely grated

6 ounces fresh mozzarella, cut into small, bite size pieces

4 Eggs beaten

1 cup all-purpose flour

1 ½ cups breadcrumb

Canola oil for frying

Directions:

For the Risotto: 

In a pot, bring the water and tomato mixture to a simmer over medium heat. 

Meanwhile, Heat the oil and butter in a heavy saucepan. 

Add the onions and cook until they are translucent. 

Add the bay leaf and rice and stir until it is well coated with the butter and oil mixture.

Add the white wine, and stir continually over medium heat until it is completely absorbed. 

Start to add 1 cup of hot broth and tomato mixture, stirring as it is absorbed. Continue in this manner, adding ladles full of hot tomato water, and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth. 

Remove the saucepan from the heat and stir in the grated Parmigiano cheese.

Refrigerate the risotto, covered, for 8 hours, or overnight.

For the Suppli:

Place the flour, beaten egg and breadcrumbs in a 3 separate bowls.

Pinch a tablespoon or more of the cooked and chilled risotto rice and press it into a flat shape on the palm of your hand. Put a small piece of the mozzarella cheese in the center and fold the rice around the center to make a stuffed ball. Try to keep the cheese in the center of the rice ball so that none is exposed on the exterior. After all of your rice balls have been stuffed, it is time to bread them.

Dip a rice ball in the flour, covering all sides thoroughly. Gently shake off any excess flour. 

Dip the floured ball in the egg so that it becomes coated and let any excess egg drip off. 

Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently, then lift from the bowl and set aside. 

Fry the rice balls at 350 degrees in either a deep sided pot or a deep fryer for approximately 3 ½ - 4 minutes or until golden brown.

Allow the Suppli to cool for a couple of minuets before serving them (Caution the center will be hot!)