There’s only one person in Riccardo’s family that can make this dish, his nonna Ninni. She’s the queen of Supplì. In Rome they are also called “Supplì al telefono” (Supplì at the phone) to the fact that the mozzarella contained inside melts during cooking and thus, by dividing the supplì in half, the two parts remain "united" by the mozzarella threads.
Having become of Roman tradition, Suppli seems to have French origins, in fact the word derives from the French surprise, which means surprise. To go back to their first appearance we have to refer to the Arabs and their import of rice to Sicily, with which the Sicilians began to make Arancini. Going up the peninsula, the rice arrived in Naples, which saw the birth of the "a pall 'e ris" (the rice ball), the napolitan version of Arancini. And finally that rice ball which, having crossed the borders, would have found a new identity in Rome until it became… a supplì.
In this cooking class you’ll learn Riccardo’s nonna recipe. The rice will be cooked in a fresh and tasty tomato sauce enriched by basil and parmigiano reggiano. Riccardo will show you how to compose the suppli and he will guide you through the process of deep-frying them.
After the class, suppli is gonna be one of your favourite fried appetizers.
For the rice:
For the broth: