Mini supplì with ham and scamorza

Ingredients

• 500 gcooled risotto alla parmigiana
• 200 gscamorza
• 200 gcooked ham
• 100 gplain flour
• 250 gbreadcrumbs
• 150 gcold water
• as neededfine salt
• as neededpeanut oil

Instructions

1. 1

   Prepare the filling

   Use 500 g of cooled risotto alla parmigiana. Cut the cooked ham and scamorza into small dice.

2. 2

   Mix the coating

   Sift the flour into a bowl and add a pinch of salt. Gradually pour in the cold water in a thin stream, stirring continuously to prevent lumps. Heat plenty of oil in a saucepan, deep enough to submerge the supplì.

3. 3

   Shape and fill

   Take about 50 g of risotto and roll it into a ball. Make a small hollow in the centre, add diced ham and scamorza, then close the rice around the filling and roll it between your palms.

4. 4

   Coat the balls

   The quantities make 10 small balls. Set each one on baking paper as you shape it, then dip them one at a time into the batter and coat with breadcrumbs.

5. 5

   Fry until crisp

   Heat the oil to 170°C, checking with a kitchen thermometer. Fry a couple of supplì at a time until cooked, then drain them on kitchen paper.

What are supplì?

Supplì are Italian fried rice balls, commonly associated with Rome, where they are often served as a snack or starter. This version uses cooled risotto alla parmigiana as its base and hides a ham-and-scamorza filling inside.

The risotto binds the rice into a shapeable mixture, while the flour-and-water batter and breadcrumbs form a crisp outside. Small portions make these bites easy to share.

Nutrition and macros by portion

The nutrition label shows one serving as written: 439 calories, 0g protein, 43g carbs, 23g fat.

The risotto and breadcrumbs provide most of the carbohydrates, while the frying oil and scamorza contribute much of the fat. The ham and cheese provide protein, though the supplied nutrition figures list protein as 0 g. Pair a portion with salad or vegetables for a more varied plate.

Start with cooled risotto

Cooled risotto: use risotto alla parmigiana that is firm enough to handle and shape. If it is freshly made, let it cool before forming the balls.

Keep the filling contained

Small dice: cut the ham and scamorza into small pieces so they fit neatly inside each ball. Leave enough rice around the filling to seal it.

Firm closure: press the opening shut and roll the ball gently between your palms. A well-sealed surface helps prevent the filling from escaping during frying.

Make a smooth coating

Cold water: add it gradually to the sifted flour while stirring, rather than pouring it in all at once. This helps make a smooth batter without lumps.

Even crumbs: dip each ball in the batter first, then turn it in the breadcrumbs so the coating covers the surface.

Fry in small batches

Oil temperature: bring the peanut oil to 170°C and check it with a kitchen thermometer. Fry only a couple of supplì at once, as the recipe directs.

Draining: lift out each batch when cooked and set it on kitchen paper to drain. Serve once the outside is crisp.

Serving ideas

Serve the supplì freshly fried as an appetiser or a casual snack. A simple green salad or sliced vegetables alongside can add freshness to the plate.

Recipe notes & tips

• Use cooled risotto so it is easier to form into neat balls.
• Cut the ham and scamorza into small dice for a more even filling.
• Add the cold water to the flour gradually while stirring.
• Seal each ball carefully before dipping it in the batter.
• Use a kitchen thermometer to bring the oil to 170°C.
• Fry just a couple of pieces at a time, as directed.

Variations

• Different cheese: use another cheese that melts well in place of scamorza.
• Herb finish: add finely chopped parsley to the ham and cheese filling.
• Peppery filling: season the diced filling with a little black pepper.
• Vegetarian version: replace the cooked ham with finely diced cooked vegetables.
• Smaller bites: shape the rice into smaller balls and keep the filling pieces proportionate.

Common mistakes to avoid

• Warm risotto: it can be difficult to shape; use cooled risotto.
• Large filling pieces: they make the balls harder to close; dice the ham and cheese small.
• Loose seams: filling may escape during frying; seal the rice all around it.
• Lumpy batter: adding water too quickly can leave lumps; pour it in gradually while stirring.
• Overcrowded saucepan: the supplì can cook unevenly; fry only a couple at a time.
• Unmeasured oil: the temperature may be off; check that it reaches 170°C with a thermometer.

How to store

These are best eaten freshly fried. If needed, refrigerate leftovers in a covered container and reheat in an oven until hot and crisp; avoid relying on the microwave for a crunchy coating.

Frequently asked questions