Supplì alla Romana | Italian Food Forever – lutonilola Foods Blog
supplì alla romana | italian food forever Supplì alla Romana | Italian Food Forever Suppli alla Romana Italian Food Forever

Supplì alla Romana | Italian Food Forever

Posted on

October 5, 2022

supplì alla romana | italian food forever Supplì alla Romana | Italian Food Forever Suppli alla Romana Italian Food Forever

Arancini, or supplì, are great party appetizers because they can be prepared in advance, frozen, then thawed and fried when needed. Arancini or arancine are fried rice balls coated in breadcrumbs, and are said to have originated in Sicily in the 9th century. Arancini are usually filled with ragù, tomato sauce, mozzarella and/or peas. In the Roman kitchen, the supply is the same, but usually only filled with cheese. During our season here in Umbria, I often make a double batch of these delicious rice balls and freeze them to serve at our weekly wine tasting with guests. Arancini can be filled with a number of different options, but with this version I used a tomato flavored risotto and then filled the rice balls with chunks of an Umbrian cheese much like Brie. When the rice balls are fried, the outer coating becomes crispy and brown, while the rice inside remains creamy with a melted cheese center.

To prepare in advance, I simply shape and bread the arancini and then place on a sheet in the freezer. Once frozen, I put them in airtight plastic bags and store them in the freezer for up to three months. If necessary, I thaw the arancini completely and fry just before serving.

supplì alla romana | italian food forever Supplì alla Romana | Italian Food Forever 1665722844 566 Suppli alla Romana Italian Food Forever

supplì alla romana | italian food forever Supplì alla Romana | Italian Food Forever 1665722844 954 Suppli alla Romana Italian Food Forever

supplì alla romana | italian food forever Supplì alla Romana | Italian Food Forever Suppli alla Romana Italian Food Forever
Have a nice meal!
Deborah Mele Revised 2022

Ingredients

  • 3 tablespoons of olive oil

  • 2 tablespoons of butter

  • 1/2 cup finely chopped onion

  • 1 cup Arborio rice

  • 1/2 cup dry white wine

  • 2 cups chicken broth mixed with 3 cups mashed tomatoes, heated

  • Salt pepper

  • 4 tbsp finely chopped basil

  • 1/2 cup grated Parmesan cheese

  • 1 cup all-purpose flour

  • 2 eggs beaten with 1/3 cup milk

  • 2 cups seasoned breadcrumbs

  • 6 ounces soft processed cheese such as scamorza, brie, fontina, etc. Cut into pieces

  • Oil for frying

Instructions

  1. Heat the oil and butter in a heavy saucepan.
  2. Add the onions and cook until translucent.
  3. Add the rice and stir until well coated with the butter and oil mixture.
  4. Add the white wine and stir constantly over medium heat until absorbed.
  5. Begin by adding 1/2 cup hot broth and tomato mixture, stirring as it is absorbed.
  6. Continue in this manner, adding ladlefuls of hot broth and stirring continuously for about 20-25 minutes or until the rice is cooked, but remains slightly firm to the teeth.
  7. Stir in the grated cheese and basil and season with salt and pepper.
  8. Refrigerate risotto, covered, for 8 hours or overnight.
  9. Place the flour in a shallow bowl, the eggs and milk in another and the breadcrumbs in a third bowl.
  10. Take a small handful of the rice and place in the palm of your hand, making an indentation in the center.
  11. Place a piece of cheese in the middle and wrap the rice around the cheese creating an oblong shape as shown in the pictures.
  12. Continue using up all the rice in the same way to make more arancini, placing the finished ones on a baking sheet.
  13. Take each rice ball and first roll in flour, then dip in the egg mixture and finally roll in breadcrumbs.
  14. Return to the baking sheet and continue to coat the remaining rice balls in the same manner.
  15. Heat the oil in a heavy saucepan to 375 degrees F.
  16. Fry 3 or 4 rice balls at a time until crispy and golden brown.
  17. Use a slotted spoon to remove the oil and place on a baking sheet covered with paper towels in a hot oven.
  18. Continue to fry the remaining rice balls in the same way and then serve hot.

Nutritional Information:

Return: 6

Serving size: 2 supplies

Amount per portion:

Calories: 643Total Fat: 32gSaturated fat: 13gTrans fat: 1gUnsaturated fat: 16gCholesterol: 121 mgSodium: 1362mgCarbohydrates: 61gFiber: 4gSugar: 6gProtein: 24g


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