Mozzarella and tomato supplì

Name: Mozzarella and tomato supplì
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 10
Ingredients: Carnaroli rice 1 ¾ cup; Yellow onions 1; Tomato purée 7 oz; Vegetable broth (already salted) 4 ¼ cups; Mozzarella cheese (for pizza) 5.25 oz; Grana Padano PDO cheese grated ¼ cup; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Eggs 3; Breadcrumbs 2 ½ cups; Corn oil to taste

it es br de fr

Vegetarian

Difficulty: Easy
Prep time: 40 min
Cook time: 45 min
Makes: 10 pieces
Cost: Low
Note plus cooling time (2 hours)

PRESENTATION

Golden on the outside with a deliciously soft and oozy cheese center, mozzarella and tomato supplì really bring authentic Roman street food right to your kitchen table. These good-looking, bite-sized Italian appetizers always stand out at family dinners, parties or holiday gatherings, thanks to their bright tomato flavor and that fun stringy cheese pull everyone loves. Taking a cue from Lazio’s classic snack tradition, each fried rice ball is packed with great mozzarella and seasoned rice, making them super popular with kids and adults. The sweet, familiar scent of tomato puree combined with the creamy richness of mozzarella gives these supplì a real comfort food feeling, and their golden, crispy outside looks absolutely inviting on any buffet or starter plate. Plenty of home cooks like serving them since they fit nearly every fun occasion—nothing too fancy, just REALLY satisfying Italian croquettes that invite people to reach for one more.

Busy families like how these mozzarella and tomato supplì easily fit into regular meals or special celebrations, since you can put them out solo, with a dipping sauce, or alongside other snacks—super VERSATILE. Because of their nice size and fluffy rice texture, they’re easy to eat with fingers, making them great for game day spread, picnics, or even birthday parties where you want something reliable and crowd-pleasing. Try putting them with a quick green salad or extra tomato sauce—simple but really good—or go for something bold and pair with spicy sausage if your family likes a kick (always pretty popular). Fans of authentic Roman recipes love how these cheese-filled treats remind them of trips to Italy, while home cooks appreciate a dish that keeps people smiling around the table...The cheese stuffing always gets a WOW, and since they’re easy to personalize with more sauce or spices, they’re a hit for almost any group. Once you’ve put out these Italian supplì, don’t be surprised if they’re the first to disappear—they bring people together every time.

INGREDIENTS

Carnaroli rice 1 ¾ cup (320 g)

Yellow onions 1

Tomato purée 7 oz (250 g)

Vegetable broth 4 ¼ cups (1 l) - (already salted)

Mozzarella cheese 5.25 oz (150 g) - (for pizza)

Grana Padano PDO cheese ¼ cup (30 g) - grated

Extra virgin olive oil to taste

Fine salt to taste

Black pepper to taste

For breading and frying: Eggs 3; Breadcrumbs 2 ½ cups (300 g); Corn oil to taste

Preparation

How to prepare Mozzarella and tomato supplì

First peel the onion and chop roughly 1. Drizzle some oil into a frying pan, add the onion, and brown for about 3 minutes. Then, pour in the rice 2 and stir to combine. Toast the rice for around 5 minutes over medium heat 3.

Next, add boiling broth 4 until the rice is covered. Then pour in the tomato puree 5 and stir well 6. Continue to cook the rice by adding more hot broth as needed.

Once cooked, with all the liquid absorbed, remove from heat. Add the grated Grana Padano cheese 7, a pinch of pepper 8, and season with salt if needed. If your broth was already salted, you shouldn’t need to add more. Next, transfer the cooked rice to a tray (or a pan lined with parchment paper) 9,

and distribute evenly using a wooden spoon 10. Once the rice has cooled, transfer to the fridge to chill for 2 hours. Meanwhile, take the mozzarella and cut into large cubes measuring about ½ inch (1 cm) 11. Once the rice has become nice and dense, take it out of the fridge. Now, you can make the supplì: First, moisten your hands so the rice won’t stick to them. Take a spoonful of the rice mixture and place in your hand. Press down lightly to make it longer 12,

then place some mozzarella cubes in the middle 13 and shape the rice with your hands to create a classic croquette shape, slightly elongated 14. Repeat this process until you’re out of rice; with the quantities given here, you should get about 10 supplì 15.

Next, move on to the breading. Beat the eggs in a bowl, adding a pinch of salt 16. Take one of the supplì, first dip it in the egg 17 and then dredge in the breadcrumbs 18,

so that it’s completely covered 19. Now, repeat the breading process, dipping the supplì in the eggs again 20 and then dredging in the breadcrumbs 21.

Do the same with all of the other supplì, arranging them on a tray 22 as they’re ready. Heat plenty of corn oil until it reaches a temperature of 329°-338°F (165-170°C), then submerge two supplì at a time 23 so the oil stays hot. Wait a few minutes, and once they’re golden brown, drain them using a slotted spoon 34.

Transfer to a tray covered with paper for fried food 25, and repeat these steps until all the supplì are cooked 26. Serve the mozzarella and tomato supplì hot and melty 27!

Storage

We recommend eating the supplì right away. Otherwise, you can keep them in the fridge for one day.

Tips

Put a pinch of crushed red pepper in the sauce and add some little pieces of prosciutto to the mozzarella!

Instead of carnaroli rice, you can use another variety, such as vialone nano, or any other starchy rice since once cooked it will need to be drier.

For the translation of some texts, artificial intelligence tools may have been used.