food.wikisort.org - Dish

Supplì (pronounced [supˈpli]; Italianization of the French word surprise) are Italian snacks consisting of a ball of rice (generally risotto) with tomato sauce, typical of Roman cuisine.[1][2] Originally, they were filled with chicken giblets, mincemeat or provatura (a kind of cheese from Lazio),[1] now also with a piece of mozzarella; the whole morsel is soaked in egg, coated with bread crumbs and then fried (usually deep-fried).[1] They are closely related to Sicilian arancini and croquettes. Supplì can be also prepared without tomato sauce (supplì in bianco "white-style supplì").

Supplì

Supplì of rice
Type	Snack
Place of origin	Italy
Region or state	Lazio
Main ingredients	Mozzarella, rice, sometimes tomato sauce, eggs, bread crumbs
Media: Supplì

They are usually eaten with the fingers: when one is broken in two pieces, mozzarella is drawn out in a string somewhat resembling the cord connecting a telephone handset to the hook. This has led to these dishes being known as supplì al telefono ("telephone-style supplì", in reference to cables).[3]

Supplì were originally sold at friggitorie, typical Roman shops where fried food was sold. Now they are commonly served in most pizzerias all around Italy as an antipasto.

References

Sources

• Boni, Ada (1983) [1930]. La Cucina Romana [Roman Cuisine] (in Italian). Rome: Newton Compton Editori.
• Carnacina, Luigi; Buonassisi, Vincenzo (1975). Roma in Cucina [Rome in the Kitchen] (in Italian). Milan: Giunti Martello.

Further reading

• Connelly, Michael Alan (December 18, 2014). "20 Must-Try Street Foods Around the World". Fodor's. Retrieved July 24, 2016.

На других языках

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- [en] Supplì

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[ru] Суппли

Суппли (итал. supplì, от фр. surprise — «сюрприз») — итальянское деревенское блюдо, типичное для римской кухни. Это своего рода фрикадельки или крокеты удлиненной цилиндрической формы, приготовленные из риса (карнароли, арборио или виалоне нано), сваренного в подсоленной воде, приправленного мясным соусом и пекорино романо. Их обваливают в яйцах, моцарелле (или помещают кусочек моцареллы внутрь), панировочных сухарях, и обжаривают в кипящем масле, после чего оставляют остывать. Первое письменное упоминание блюда относится к 1847 году, когда оно появляется в меню Trattoria della Lepre в Риме под названием рисовые суппли (soplis di riso).

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