Lazio Recipes
SUPPLI' ALLA ROMANA

Suppli' alla romana  - Photo © mareadjrock

SUPPLI' ALLA ROMANA

Suppli' Roman Style

How to make the Suppli' Roman Style:

How to make the suppli' alla romana: Reconstitute the mushrooms in lukewarm water, chop and set aside. Saute one onion in 2 oz. butter in a saucepan. When the onions are soft, add the rice. Make a risotto as in basic recipe and let it cool.

Make a ragu' by sauteing one onion in the remaining butter. When onions are soft, add the chopped livers, veal, prosciutto, and mushrooms. Add the tomato paste diluted in 1 cup warm water, salt and let simmer over a low flame. Let the mixture cook and reduce to achieve a rather thick ragu'. Remove from heat and cool.

Take a small amount of rice in the palm of your hand, flatten the rice and place in the center a teaspoonful of the prepared ragu', and few pieces of Mozzarella. Close your palm and form a ball. Make sure the filling is securely closed in the center of the ball (twice the size of a walnut). Roll the rice ball into flour, beaten egg and breadcrumbs, continue until the rice is finished.

Fry the suppli' in hot oil until golden brown and crunchy. Serve the suppli' alla romana immediately, plain or with a tomato or meat sauce on the side.

Recipe courtesy of The Italian Trade Commission.

Serves 4-6

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM