Pasta and Potato Supplì: The Street Food That’s Crispy Outside and Melty Inside to Make at Home!

Pasta and potato supplì, a tasty street food that captures the flavors of a traditional Campanian first course. Mixed pasta and potatoes, flavored with lardo and rosemary, become the soft filling for golden croquettes, with a melty provola center. Serve them hot as an appetizer or for an aperitif to share with friends.

FOR ABOUT 20 SUPPLÌ:

• Mixed Pasta 5 cups (500 g)
• Potatoes 2.2 lbs (1 kg)
• Scamorza (provola) cheese 7 oz (200 g)
• Parmigiano Reggiano PDO cheese to grate 3.5 oz (100 g)
• White onions (100 g)
• Carrots 2.5 oz (75 g)
• Celery ½ cup (55 g)
• Lard 3 tbsp (40 g)
• Tomato paste 1.67 tbsp (25 g)
• Vegetable broth 3 cups (700 g)
• Rosemary to taste
• Extra virgin olive oil 1.4 tbsp (20 g)

FOR THE BREADING:

• Type 00 flour 0.8 cup (100 g)
• Eggs ¾ cup (180 g)
• Breadcrumbs 0.8 cup (100 g)
• Rustic breadcrumbs 0.8 cup (100 g)

FOR FRYING:

• Sunflower seed oil 4 ¼ cups (1 l)

1. Prepare the vegetable broth and keep it warm. Trim the carrots, celery, and onion and cut them into 3/8-inch (1 cm) dice; also dice the lardo and peeled potatoes, then finely chop the rosemary.
2. Heat the extra virgin olive oil in a large saucepan and add the vegetables, lardo, and rosemary. Brown over medium-high heat for 5 minutes, stirring often.
3. Add the potatoes, season with salt, and flavor with black pepper and tomato paste. Cover with part of the broth, stir, and cook over medium heat for 25 minutes.
4. Add the mixed pasta and cover flush with the remaining broth. Continue cooking over medium heat for about 15 minutes, keeping the broth at a simmer and stirring often; turn off the heat and add the grated Parmigiano Reggiano.
5. Mix well and spread the pasta and potatoes over the entire surface of a baking pan, then place it in the refrigerator. In the meantime, cut the scamorza into strips.
6. Once the pasta and potatoes have cooled, wet your hands and gently flatten one portion in your palm. Add the scamorza and seal it inside, forming about 20 supplì.
7. Dredge the supplì first in the flour, then in the beaten eggs, and finally in the mixture of fine and coarse breadcrumbs.
8. Heat the seed oil to 320°F and fry 1-2 supplì at a time for about 4 minutes. When they are golden, drain them on frying paper and serve while still hot.

Measure the oil temperature with a kitchen thermometer: it will help you get a crispy coating and a melty filling. If you don’t have lardo, you can replace it with diced pancetta.