Supplì (Italianisation of the French word surprise) are Italian snacks consisting of a ball of rice, generally risotto, with tomato sauce and raw egg, typical of the Roman Cuisine.
This is a fabulous way to use leftover rice or risotto—or make from scratch on the spot to impress your guests. If you don’t feel like cooking, Convito has them on the cafe menu, and they’re also available for catering!
Suppli are great for appetizers or as a side dish. Grab a bottle of crisp white wine, like Montes Sauvignon Blanc $11.99 (sold in our market), and you’re good to go! Don’t forget, you can also buy quality Parmesan, fontina and sun dried tomatoes in Convito’s market.
Convito’s Famous Suppli Recipe
- 3 cups risotto, cooled
- 3 tablespoons sun-dried tomatoes, diced
- 3 tablespoons fresh basil, chopped
- 1 cup grated Parmesan
- 3 ounces fontina cheese cubed
- 3 large eggs, beaten
- 1 cup breadcrumbs
- Vegetable oil
1. Mix together the risotto, sun-dried tomatoes, basil and Parmesan.
2. Make one suppli at a time. Place about 1/3 cup risotto mixture in your palm. With your index finger, poke a hole into center and insert one cube of fontina cheese, seal the end and squeeze gently to compact it. Set on a baking sheet lined with parchment paper and repeat until you have used up all the risotto and cheese.
3. Create a breading station, putting the beaten eggs in one bowl and the breadcrumbs in the other dish.
4. Once all the balls have been rolled out, dip one at a time in the beaten eggs. Lift them out and allow any excess egg to drop off, then roll the ball in the breadcrumbs. Shake off any excess breadcrumbs and place back on parchment. Repeat until all the balls are coated.
5. Place the tray in fridge for approximately 30 minutes.
6. Heat 3 to 4 inches of vegetable oil in a deep heavy-bottomed pan. Remove the risotto balls from fridge and fry them, 3 to 4 at a time until golden brown. Turn each side, cooking for about 4 minutes total. Remove the balls with a slotted spoon and place on paper towel to dry.