Traditional Roman Suppli
Indulge in the essence of Rome with traditional Supplì, expertly crafted using Olitalia Frienn for the perfect golden crispness, and rich Ciao tomatoes for a burst of authentic flavor in every savory bite. Indulge in the perfect harmony of crispy exterior and molten mozzarella, creating an authentic taste of Italy in every bite.



Dredging and Frying


1. Chop the onions and fry them in a pan with a little bit of Olitalia Extra Virgin Olive Oil until they become translucent.
2. In the same pan, combine the ground beef and ground sausage and cook until golden brown. Season with salt and pepper, then add the white wine, and cook until you do not smell the alcohol.  Do this all over medium heat. It should take approximately 6 minutes.
3. Once the white wine has evaporated, add the Ciao Authentica Crushed Tomatoes.
4. Allow the sauce to cook for 30 minutes before adding in your rice.
5. Add the rice and slowly add in 2-3 ladles of vegetable broth over medium heat. Cook until the rice has become al dente and the mixture firms up (approximately 6-8 minutes). Then, add salt to taste.
6. Turn off the stove and add your butter, eggs, and parmigiano. Mix with a spoon until everything is well combined.
7. Spread the mixture onto a sheet pan and allow it to cool completely in the refrigerator for 1-2 hours.

8. Cut up the fior di latte or Torre Lupara Buffalo Mozzarella into small cubes and allow them to drain until they are dry with very little moisture.

9. Set up your dredging station with one bowl of whisked eggs seasoned with salt and pepper and another bowl of breadcrumbs.

10. Remove your cooled rice mixture from the refrigerator. Scoop up a heavy tablespoon of rice, flatten it in your hands, place 1 or 2 cubes of fior di latte in the middle, and roll them into an oval meatball shape. It’s important to keep your hands wet with water so the rice doesn’t stick.

11. Dip each rice ball into the whisked eggs and then the breadcrumbs, making sure each rice ball is completely covered. We suggest doing this twice for a better coating.
12. Bring your Olitalia Frienn High Oleic Sunflower Oil up to temperature (325F). You can use a deep fryer in a commercial setting or a dutch oven filled about 1/2 way if frying on a smaller scale.
13. Begin frying your suppli for 3-4 minutes until golden brown. Place them on paper towels when finished.
14. Serve and enjoy!

Meet the chef


Pasquale Torrente
Pasquale Torrente

Meet the chef


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