How to Make Supplì | Roman Street Food Inspired by My Trip to Rome

mozzarella cheese

🥗Healthier: low-fat mozzarella

💰Cheaper: provolone cheese

Provolone cheese offers a similar melting quality at a lower price.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano has a similar flavor profile and is often less expensive.

Heat 2 cups of chicken stock in a small pot until just steaming.

Add 1 tbsp of vegetable oil to a sauté pan and heat over medium heat.

Add 1 cup of arborio rice and stir as the rice toasts for 1 minute.

Add 1 cup of plain tomato puree and stir to combine with the rice.

Add in 1/4 teaspoon of onion powder and 1/4 teaspoon of garlic powder and stir again.

Gradually ladle the warmed broth into the rice, stirring frequently, allowing the liquid to absorb, then continue scooping in more broth.

Continue cooking for about 15 minutes until the rice is just tender and everything is creamy.

Sprinkle in 1/4 cup of grated Parmesan cheese.

Transfer the risotto to a separate platter and spread it in a thin layer, allowing it to cool at room temperature for 15 minutes.

Place the risotto in the fridge to fully chill for at least 1 hour.

Cut up 1/4 inch thick strips of part skim mozzarella cheese and cut the strips into 2-inch long pieces.

Spoon about 2 tablespoons worth of the cooled risotto into your hands and press together to form a flat compact disc.

Place one mozzarella stick in the middle of the rice, fold the rice over, and pat all sides and ends until the cheese is completely covered.

Transfer to a separate lined baking sheet and continue pressing more handfuls of rice together with cheese in the middle until all are formed.

Chill the soupli in the fridge for 30 minutes.

Crack 2 eggs in a small bowl and beat with a fork.

Add about 1/2 cup of all-purpose flour in a separate bowl and 1/2 cup of Italian seasoned breadcrumbs in another bowl.

Take a chilled soupli and completely dredge it in the flour, then transfer to the egg and dip until completely coated.

Place in the breadcrumbs and toss until completely covered, gently pressing the breadcrumbs to adhere, then place back on the lined tray.

Continue coating the remaining soupli in flour, egg, and breadcrumbs until all are breaded.

Place the breaded soupli in the fridge to chill for another 30 minutes.

Heat 2 inches of vegetable oil to 350°F over medium heat.

Working in batches, fry a few soupli at a time by gently lowering each piece in the hot oil and frying for 2 minutes until golden brown.

Remove and place the cooked soupli on a paper towel lined platter.

Continue frying the remaining soupli.

Arrange the soupli on a separate dish and serve warm.

Cooking Techniques

Equipment Needed

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Dietary

Allergens