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Suppli (Roman Rice Croquettes)-one open in hand

Supplì (Roman Rice Croquettes) with Squash and Bacon

  • Author: Loreto
  • Prep Time: 25 minutes
  • Cook Time: 8-10 minutes
  • Total Time: 54 minute
  • Yield: 6 suppli 1x
  • Category: Appetizer
  • Method: Deep-fried
  • Cuisine: Mediterranean

Description

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?


Ingredients

Suppli:

  • 2 cups leftover Delicata squash risotto
  • 1 free-range egg
  • 3/4 cup of grated Parmigiano Reggiano
  • 1/2 cup of guanciale (or bacon) cut into small thin strips
  • 6 x 1-inch by 1/2-inch thick Gouda cheese

Coating:

  • 1/2 cup all-purpose flour
  • 1 cup of Italian-style bread crumbs

For frying:

  • 1 bottle of Peanut oil

Instructions

Suppli

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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:

  1. In a deep pot pour in peanut oil enough of a depth to just cover suppli. Heat to 360 degrees Fahrenheit.
  2. Place suppli gently into hot oil, be careful not to drop them in. I use a spoon to slowly lower them in.
  3. 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.
  4. Ready to serve!
  5. Eat immediately when they are still hot!

Enjoy!


Notes

  1. You can make suppli with whatever risotto you have leftover. Mushroom risotto would be spectacular also!
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