Roman street food is another level from local faves like porchetta and polpette di bollito to classics like pizza and gelato, you could go days just noshing on it and be more than satisfied. While we were filming the Rome episode of Off Menu we had a hard time deciding what sort of food to celebrate. But the debate was off once we tried the suppli at Supplizio. Suppli are cousins to arancini in that they’re both deep-fried risotto but, like everything in Rome, suppli are bold.
The ones at Supplizio are by far the best I’ve ever had and, though owner Arcangelo (how great is that name, btw?) has all sort of amazing versions, I was partial to the classic tomato, basil, and mozzarella combination. These take a second to make but they are very much easy to make ahead (you can even fry them ahead and just warm them in a low oven before serving).
or vegetable broth or water (to make vegetarian), warmed
about 2 cups
divided and well beaten
thinly sliced just before using
cut into 1/2-inch cubes
Heat 3 tablespoons of the butter in a large saucepan over medium heat. When it foams, add the onion, stir to coat, and cook until soft. Season with salt and pepper then add the tomatoes, reduce heat to a simmer and cook until slightly thickened, about 15 to 20 minutes.
Stir in the rice then add the stock about 1/2 cup at a time. Cook like any other risotto, but only until it is just no longer chalky, about 15 minutes total. Remove from stove and stir in the remaining butter, Parmigiano Reggiano, and basil, and mix well.
Stir in 4 of the beaten eggs then turn the risotto onto a rimmed baking sheet to help it cool down. As soon as it is cool enough to touch, divide the mixture into about 25 to 30 balls. With your thumb, make a hole in the middle of each ball, add in 1 small piece of slow-roasted tomato and a few cubes of mozzarella.
It will help to wash your hands frequently and keep them wet, in this way the rice will not stick to your fingers
Place the remaining 4 eggs in a bowl and beat well. Put the breadcrumbs in a separate plate. Dip each supplì in the egg then coat well with breadcrumbs. Repeat for all the suppli then re-dip them all again in both the egg and breadcrumbs for a double coating.
Suppli can be coated and made up to 2 days ahead. Store refrigerated in an airtight container until ready to use.
Meanwhile, heat the oil in a large, heavy bottomed pot ove medium-high heat to 365°F. Deep fry the suppli in batches, rolling them around with a slotted spoon, until deep golden, about 5 minutes. Remove them and put them on a plate lined with kitchen paper to drain the excess oil. Season with salt and serve warm.
Suppli can be fried up to 2 day ahead then warmed in a 250°F oven.
Food styling and photography by Aida Mollenkamp