How To Cook Italian Rice Balls - (Suppli) | Italian Cooking

Part 1 of our Live Italian Cooking Lesson from Italy, making Italian Rice Balls. In southern Italy, many know of the rice balls as "Arancini," but in central Italy, they are smaller and more oblong, called "Suppli."

After our first step of making Suppli, we make a simple dessert called "Salame del Papa" (The Pope's Salame( - Which is a wonderful chocolate desert!

This class was live-streamed from Italy on April 23, 2020 early in the Covid lockdowns. Culture Discovery Vacations hosts Italian cooking, culinary, and wine tours throughout Italy and Portugal, and all of our vacations feature live hands-on cooking classes. The recipe listed below:

Visit us: https://www.culturediscovery.com

Makes about 20 medium size Suppli

Ingredients for Ragout

• 2/3 cup (150 gr.) Ground beef
• 2/3 cup (150 gr.) Italian sausage (mild, no fennel)
• 1/2 onion
• 1 celery stalks
• 1 carrots
• 2 basil leaves
• 3/4 (200 gr.) tomato sauce
• 1/4 cup (50 ml.) red wine
• salt – pepper – crushed chili – olive oil.

Ingredients for Risotto

• 1/2 lb. (250 gr.) Arborio rice
• 1 Qts. (1 lt.) of beef broth
• ¼ cup of butter (50 gr.)
• 1/4 cup (50 ml.) white wine
• 1/2 small onion

Ingredients for Suppli

• Cooked risotto (must be cool)
• 2 eggs
• 3 TBSP + 1 teaspoon (50 gr.) all-purpose flour
• 1/2 lb. (250 gr.) Breadcrumbs
• 1 large Mozzarella (about 8 oz/ 250 gr)
• 1 qt. (1 lt.) Sunflower oil for frying

Preparation:
Ragout
1. Chop the celery, carrots finely. Chop the onion finely and keep it separate from the celery and carrots.
2. Place about 2 TBSP of olive oil in a saucepot. Heat for a few minutes and sauté’ the onion. Then add the ground beef and the sausages (remove the skin and crumble the meat with your fingers).
3. Cook the meat for about 10 m (until almost all the juices are gone)
4. Add the red wine and allow it to evaporate.
5. Add the tomato sauce and bring back to boil. Then add the carrots and celery.
6. Add salt, pepper, a pinch of crushed chili, and the basil leaves.
7. Simmer for about one hour.
8. Taste the sauce and add more salt and pepper if needed.
9. You may need to add a teaspoon of sugar if the sauce is too sour.

While the sauce is cooking, heat the beef broth and keep at a low simmer.

Risotto
1. Chop a small onion and sauté’ in a large and tall sauce pot with butter.
2. Add the rice and stir continuously at med/low heat until golden but not dark.
3. Add the white wine and allow it to evaporate
4. Add the ragout and stir well. The secret for the rice is to add the broth slowly (about ½ cup at the time). The broth must be hot
5. Add broth slowly and stir without ever stopping. Stir continuously and maintain a low simmer
6. The rice is supposed to be well cooked and dry so be careful how much broth you add towards the end. The broth is needed to allow the rice to cook and not stick to the pot but if you put too much the rice will be too wet.
7. When the rice is cooked, remove it from heat and place it in a large bowl. Allow it to cool down completely.

Suppli

8. Cut the mozzarella cheese in small strips of about 1 ½ “(3 cm) each. (you will need 1 strip for each suppli.
9. Place one heaping spoon of risotto in the palm of your hand. Work it with your hands trying to shape it into a bowl. Place the mozzarella strip inside and start closing the Suppli.
10. Suppli can be round or oval.
11. Prepare all the Suppli and place them on a large tray

12. In a medium bowl, beat the eggs. Add a pinch of salt.
13. Place the flour on a tray and the breadcrumbs on another tray and create an assembly line

14. Coat the Suppli with flour, then dip in the egg and coat with breadcrumbs.
15. Place on a separate tray.
16. When all the Suppli are ready heat the sunflower oil in a large and deep frying pan ( you can also use a deep fryer). The oil is supposed to be really hot.
17. A good test is to place a few breadcrumbs in the oil to test if it is hot enough. If the breadcrumbs immediately start to cook the oil is ready

18. Gently place a few Suppli at the time in the hot oil. You want to make sure you have enough room to turn the Suppli during cooking.
19. Cook until golden. Remove the fried Suppli with a slotted ramekin and place on paper towel to drain excess oil.
20. Serve warm

SALAME DEL PAPA

INGREDIENTS

• 1 cup (150 g) dark baker’s chocolate
• 2/3 of a cup (150 g) butter (room temperature)
• 3.5 oz (100 g) powder sugar + a little more
• 3 egg yolks
• ½ cup (50 g) unsweetened cocoa powder
• ¾ TBSP (10 ml) of brandy or rum
• 2 cups (200 g) of dry biscuits like digestive or petit prince
• ½ cup (50 g) of toasted hazelnuts
• Kitchen twine

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00:00 - [ Intro ]
00:18 - [Starting Suppli Prep ]
16:59 - [ Preparing Chocolate Salame ]
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Part 2 of Suppli Lesson: https://youtu.be/CqZxkDZHBpc