Supplì (Roman Rice Croquettes) with Squash and Bacon. Want to know what to do with that leftover risotto? Well, here's an idea that, as a result, it is going to take your table by storm. Beautiful crispy fried ovals filled with luscious rice, squash and crispy morsels of bacon. However, if that is not enough, how about a pocket of melted Gouda hidden in the center? Do I have your attention now!
Song of the day: "Nell'Estasi o Nel Fango" by Michele Zarrillo.
Supplì (Roman Rice Croquettes) with Squash and Bacon, a rendition on the classic croquette with a real Italian risotto twist. Furthermore, an interior full of delicious starchiness and melted cheese for a result that blows your taste buds into flavor and texture frenzy!
Supplì (with the accent on the i) is a type of croquette made with risotto. It is the Roman equivalent of the Sicilian Arancini. The classic in Rome is done with a risotto done with a tomato or meat sauce and in the middle a nice chunk of mozzarella. Consequently, there is a crunch as you bite in because the ovals are coated in breadcrumbs and deep-fried. Crunchy oh yaaaaaaaaa.
Supplì (Roman Rice Croquettes) with Squash and Bacon, let's break the box on creativity
I am a creative soul. It makes me feel alive and good being able to use different modalities to bring my creativity to life. I am a musician and love to create art but most of all, I love to channel all that goodness into food that I am inspired to prepare. This recipe is no exception with an end result that will put a smile on your foodie soul. However, most of all, they taste amazing!
Appetizersssssss......... Appetizersssss.............. Supplì (Roman Rice Croquettes) with Squash and Bacon
Appetizers are a way of eating that I adore. These days it's just me and the cats as Nicoletta is doing her time in Italy. Usually, we are at the table dining together which I am so grateful for. I always rush home from work because I know Nicoletta is there waiting for me. We prepare it together and sometimes she has it all ready.
However, these days, supper is just me. Appetizers work because I don't have to sit at the table alone and feel that part of my life that is missing. I can relax on the couch, put on a favorite show, and chow down on some of the Supplì! A good delicious distraction. So here we go, come with me and I will show you how to make these Supplì (Roman Rice Croquettes) with Squash and Bacon!
What you need to make Supplì (Roman Rice Croquettes) with Squash and Bacon
- First of all, you need leftover risotto
- Secondly guanciale (bacon from pork cheeks)
- Thirdly breadcrumbs (Italian seasoned )
- Grated Parmigiano Reggiano
- Mild Gouda
- Organic free-range egg
- All-purpose flour
- Salt and pepper
Get your hands out of your pockets, I need help making these Supplì (Roman Rice Croquettes) with Squash and Bacon!
One of the very first things is to mix the leftover risotto with the Parmigiano, egg, and crispy bacon (guanciale). For the Delicata Squash risotto recipe, check out this one.
After you have that blended then we get our hands into the mix and form the rice into a nice oval, however, before closing the deal, a nice chunk of Gouda is in order! Right smack into the center of that plump shape! Now you can close and finish forming the suppli making sure that the Gouda is nice and covered by the risotto!
Finishing touches
To get that crispy surface we need to whisk an egg and then dredge the croquette in the seasoned flavor. After it is nice and coated, it goes into the egg followed by the bread crumbs.
This is how you get your crispy croquette on!
Look at these beautiful suppli. They are ready to get fried up! Just have to get enough oil to cover the suppli. I used peanut oil and a temperature of 360 degrees Fahrenheit.
Crispy and golden is the only way to Supplì!
Look at these, they are just beautiful. When you pick one up you can feel the crispiness. Wait till you bite in! lol. Yum Yum!
What?? Crispy on the outside and gooey starchy on the inside?
That's too easy, it is right on the picture above and below. Supplì (Roman Rice Croquettes) with Squash and Bacon! Don't you just love when you bite into something deep-fried only to find a rich creamy texture inside and to your surprise a stringy melted cheesy center? I can just feel my kid come on and see just how long I can stretch that cheesy melted string, lol. Look at that golden color of those morsels of Delicata squash. So beautiful and enticing, isn't it?
I can't stand it any more
These suppli have me crazy hungry and craving to take a bite, however, I just wanted to show ou how cheesy the inside is. Look at that melted cheese string. Is that not the most beautiful thing you ever saw, especially against that lovely golden hue of the risotto?
I bite in and the first thing is the wonderful crunch of the coating. Yes, Italian-style breadcrumbs flavor to the nines with amazing flavor! Then, the sultry luscious sweet spice of the risotto with that squash and bits of chili flakes. This works so well with the coating. Furthermore, ever once in a while, you get this salty crispy bit of the sauteed guanciale and it is such a welcomed texture to the mix! Bite after bite is glorious and joyful and let me not forget that melted Gouda in the center, absolutely luxurious!
A thought about these Supplì (Roman Rice Croquettes) with Squash and Bacon........
Supplì are a great thing to make for an appetizer party, more so they are a delight to make for a starter in the roster of a family dinner. The kids will have fun eating them seeing who can make the longest cheese string and for the parents and adults, they are sophisticated and luxurious to tantalize the more developed of palates.
Next time you are wanting to make risotto for supper, or a wonderful Sunday lunch, make a little extra so the next day whatever is leftover can be transformed into these crispy, cheesy, gooey, rich, soft, melt in your mouth flavor extravaganza Supplì (Roman Rice Croquettes) with Squash and Bacon!
Enjoy!
Supplì (Roman Rice Croquettes) with Squash and Bacon
Supplì (Roman Rice Croquettes) with Squash and Bacon. Want to know what to do with that leftover risotto? Well, here’s an idea that, as a result, it is going to take your table by storm. Beautiful crispy fried ovals filled with luscious rice, squash and crispy morsels of bacon. However, if that is not enough, how about a pocket of melted Gouda hidden in the center?
- Total Time: 35 minutes
- Yield: 6 suppli 1x
Ingredients
Suppli:
- 2 cups leftover Delicata squash risotto
- 1 free-range egg
- ¾ cup of grated Parmigiano Reggiano
- ½ cup of guanciale (or bacon) cut into small thin strips
- 6 x 1-inch by ½-inch thick Gouda cheese
Coating:
- ½ cup all-purpose flour
- 1 cup of Italian-style bread crumbs
For frying:
- 1 bottle of Peanut oil
Instructions
Suppli
- In a saute pan toss in strips of guanciale (bacon) and saute on medium to high heat till golden and crispy. Take out of the pan and place on a paper towel-lined plate. Set aside.
- In a bowl combine risotto, Parmigiano, sauteed guanciale (bacon), egg. Combine till well incorporated. If the mixture seems a bit lose, add in more grated Parmigiano.
- Take a good heaping tablespoon of the risotto mixture and place in hand. Form a bowl and place a Gouda piece in the center. Close and form rice into a nice plump oval shape.
Coating:
- Place into a dish with flour seasoned with salt and pepper. Coat the surface. Shake off excess flour and place on a plate. Repeat the process until all the suppli are done.
- In a bowl, whisk egg with salt and pepper. Dip the suppli delicately into the egg mixture, let the excess drip off, then into a bowl with the Italian-style breadcrumbs. Cover the suppli with the breadcrumbs to make sure the surface is completely covered by breadcrumbs. Shake off gently to release any loose breadcrumbs. Place on a plate. Repeat until all the suppli are coated.
Frying:
- In a deep pot pour in peanut oil enough of a depth to just cover suppli. Heat to 360 degrees Fahrenheit.
- Place suppli gently into hot oil, be careful not to drop them in. I use a spoon to slowly lower them in.
- Fry for 8-10 minutes or until they are nice and golden brown. Take out of oil and place on a paper towel-lined plate.
- Ready to serve!
- Eat immediately when they are still hot!
Enjoy!
Notes
- You can make suppli with whatever risotto you have leftover. Mushroom risotto would be spectacular also!
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Deep-fried
- Cuisine: Mediterranean
Keywords: Delicata squash, Parmigiano Reggiano, guanciale, italian breadcrumbs, flour, appetizer, free-range eggs, peanut oil, starter
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Chef Dennis says
This Supplì (Roman Rice Croquettes) with Squash and Bacon looks really appetizing! I'm sure my wife and sons will love to have this one day. Thanks for sharing!
★★★★★
Loreto Nardelli says
You are very welcome Chef Dennis. I love that there is this crispy coating covering many little;e trinket of surprises from the crispy quancale to the melted smoked Gouda!!
Veena Azmanov says
A unique and perfect snack recipe. Easy and quick to make. Delicious and perfect party snack option too.
★★★★★
Loreto Nardelli says
Thanks Veena, give them a try at your next gathering. I am sure they will be a hit!
Cheers!
Denise says
Your croquettes look delicious and addicting. I love the cheese inside. A recipe everyone will love.
★★★★★
Loreto Nardelli says
Thanks Denise yes the cheesy center is always a surprise favorite, and they are always a hit no matter where served!
Cheers!
Charity says
You make the most delicious looking recipes. Just looking at these croquettes makes me want to move to Italy but I guess making the recipe is more practical! Thanks for the inspiration!
★★★★★
Loreto Nardelli says
Hey Charity why limit yourself, do both go to Italy and make these. The best of both worlds, and so it is!, lol. Thanks for taking the time to check these out!
Happy cooking!
Danielle says
I remember one of my friends made something similar at one of the parties, and I really liked it. I've got a chance to make it now! Great tip on getting the crispy surface!
★★★★★
Loreto Nardelli says
Thank you Danielle, yes this gets so crispy and holds together divinely, can't wait for you to try these.
Enjoy!
Veronika says
Wow! I never had this dish before but it looks so delicious! Love that it's crispy outside, and soft inside 😉
★★★★★
Loreto Nardelli says
Thank you Veronika. Yes it is such a treat to first get this crisp bite then the middle is rich creamy and cheesy. It isd the food of the Gods! lol.
Cheers!
Jamie says
This is my favorite way to have leftover risotto! The gouda cheese in the center adds so much flavor and creaminess!
★★★★★
Thanks Jamie, great minds think a like, what can I say. The first time I tried a suppli in Italy I was sold. The flavorful rice, that crispy coating, and the cheesy center. Absolutely fabulous!
Have a great day!
Lori | The Kitchen Whisperer says
Oh my goodness these look DIVINE! And that gouda cheese filling?! Shut the front door! Sign me up! These would be perfect for a movie night snack!
★★★★★
Lol, now that's my king of thinking. Late night snack and you are so right about that cheesy gooey filling outrageous!
Thank you for your beautiful enthusiasm!
Cheers!
Kathryn says
I was out for dinner last night and we had croquettes and now I'm wanting to make them so your recipe is perfectly timed!
I am so glad. I love when our recipes are tried. You are going to love these Suppli. So much texture and flavor it would be a hit at a party for sure!
I cant wait to make them again!
Thanks for checking these out, and have fun making them!
Jo says
Bacon makes everything perfect! These croquettes looks perfect and i'm sure it tastes out of the world! Those croquettes makes me so hungry!
★★★★★
Thanks Jo, yes this bacon is extra special as it is the cheek so very flavorful and especially when crisped up and mixed into that luscious risotto. Total yum factor happening here!
mimi rippee says
Oh I love this! I was wondering how these differed from arancini. I can't wait to make them!
Hi Mimi, well not so different than arancini. Traditionally done with the risotto with sauce and a piece of mozzarella in the middle. I used the squash risotto and smoked Gouda. My play on an Italian favorite!
Thanks for checking these out!