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!
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!
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!
- 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
- ½ cup all-purpose flour
- 1 cup of Italian-style bread crumbs
- 1 bottle of Peanut oil
- 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.
- 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.
- 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!
- 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.