Yield: Makes 6 large or 12 small suppli
Suppli is similar to arancini, except stuffed, usually with a chunk of melty cheese. It’s a larger more street-food take on the fried rice ball that is totally craveworthy. Same goes for this pasta-based version. Because when staring down the barrel at a bowl of last night’s spaghetti with one last meatball, the part of my brain that thinks Italian doesn’t see a lunch to eat over the sink. I see a version of those suppli, a little ball of pasta wrapped around a chunk of meatball, breaded and fried to crispy deliciousness. Apparently, I am not the only person to have this brilliant idea: they serve them at Bonci, the famous Roman pizza chain. This validates my belief that it was an impulse rooted in the Italian spirit and not some horrible American bastardization.
- 2 cupsleftover pasta in its sauce (works best with strands like spaghetti, linguini, and angel hair)
- ½ cup cheese, finely grated (like Parmigiano Reggiano, Pecorino, or fontina)
- 1egg, beaten
- 6-12small cubes of cooked meatball or mozzarella cheese, depending on whether you are making large or small
- 2eggs, beaten
- 1 cupall-purpose flour
- 1 cupbreadcrumbs
How to Make It
Mix the spaghetti, cheese, and beaten egg well in a mixing bowl. Squeeze a small amount in your hand to see if it sticks together. If it falls apart because it is too wet, add a tablespoon of breadcrumbs to help everything stick together.
Season well with salt and pepper.
Cut the pasta so that the strands are about 2-3 inches long. To make the suppli, divide the pasta mixture into six portions. For large balls, take one portion and make an oval shape in your hands, pressing the mixture together. Make a hole in the center with your thumb. Press a piece of cheese or meatball into the hole, then squeeze again to seal the pasta mixture around the filling. Place on a lightly greased plate, then repeat with the rest. If you want smaller suppli, divide each portion of pasta in two.
Dredge each suppli in flour, then in the egg, then in the breadcrumbs to get a good coating.
Heat ¾ cup of canola oil in a nonstick skillet over medium high heat, and pan fry the suppli, one minute per side until you have a crispy golden-brown coating on the outside, and the inside is hot and cooked through. This will take about 5-7 minutes total. If you aren’t sure, take an internal temperature with a meat thermometer. You are looking for a temp of 170.
Hold the suppli on a rack over a sheet pan in a 200-degree oven for up to 30 minutes before you want to serve.
Source: Read Full Article