Module 4 · TRD‑04‑SP · English
Suppli
Recipe template
Origin
Rome, Central Italy
Diet
Contains meat (ragù base) Contains dairy Contains gluten
Allergens
Gluten Eggs Dairy
Season
All year round
Dish type
Appetizer
Category
Gluten-Free, good
Ingredients
16 items- Rice Base
- 300 g risotto rice (Arborio or Carnaroli)
- 300 ml tomato passata
- 1 small onion
- 150 g minced beef (optional, traditional ragù version)
- 50 g grated Parmigiano
- Olive oil
- Salt & pepper
- Filling
- 150 g mozzarella (low‑moisture recommended)
- Breading
- Flour
- 2 eggs
- Breadcrumbs
- Frying
- Sunflower or peanut oil
Method
7 steps- 1 Prepare the ragù base — sauté onion, add minced meat, tomato passata.
- 2 Cook the rice — add rice directly to the sauce and cook until thick and cohesive.
- 3 Cool completely — essential for shaping.
- 4 Shape the supplì — form oval croquettes with a mozzarella core.
- 5 Bread the supplì — flour → egg → breadcrumbs.
- 6 Deep‑fry — fry at 170–180°C until golden and crisp.
- 7 Rest briefly — allows mozzarella to melt evenly.
Sustainability impact
Transforms leftovers — rice, ragù, breadcrumbs. Low‑cost, high‑yield dish — accessible ingredients. Efficient frying practices — proper oil management reduces waste. Supports cultural sustainability — preserves Roman street‑food heritage. Encourages resource‑efficient menus — high margin, low waste.
Other Uses
Food Reuse
Use leftover rice — traditional method to avoid waste. Reuse leftover ragù — enriches the rice base. Breadcrumb reuse — stale bread becomes coating. Oil filtering — proper filtering extends oil life. Mozzarella scraps — use in pasta or pizza.
Non-Food Related
Street‑food heritage teaching — Roman culinary identity. Photography practice — crisp crust + melted core. Menu engineering — high‑margin appetizer. Cultural storytelling — “telephone wire” tradition. Hospitality training — frying, portioning, workflow.