Try this authentic recipe for Supplì alla Norma, a delightful Italian street food combining rice, eggplant, and cheese.

Supplì alla Norma: A Delicious Italian Street Food Recipe

Originating as a symbol of Roman street food, Supplì alla Norma are much more than simple rice croquettes; they are little spheres of joy to savor hot, where the melting heart surprises and delights with every bite. In Rome, you can enjoy them with the classic mozzarella filling, but today, Supplì offers delicious regional interpretations.

Supplì alla Norma pays homage to the famous pasta dish from Catania, reimagined as street food. The rice is mixed with a velvety tomato sauce infused with basil, enriched by diced fried eggplants. At the center, you’ll find a sweet surprise—it’s melted smoked scamorza cheese, creating an irresistible aromatic contrast.

With a perfect balance between crispy exteriors and soft interiors, the sweetness of the eggplant meets the smoky note of the scamorza. This dish blends two traditions into a single explosion of flavor. It’s perfect to serve as a creative appetizer or as a fun-packed lunch for outings.

After tasting Supplì alla Norma, have fun trying other delicious Supplì recipes:

• Supplì al telefono
• Supplì di pasta e patate
• Supplì alla carbonara
• Supplì radicchio e gorgonzola
• Mini supplì con prosciutto e scamorza
• Supplì cacio e pepe

Ingredients

• 300g Arborio rice
• 500ml tomato sauce
• 1 onion, finely chopped
• 2 medium eggplants, diced
• 200g smoked scamorza cheese, diced
• 50g grated Parmesan cheese
• Fresh basil leaves
• Flour for dusting
• Breadcrumbs for coating
• Vegetable oil for frying
• Salt and pepper, to taste

Instructions

1. In a pan, heat some oil and sauté the chopped onion until translucent.
2. Add the diced eggplants, season with salt, and cook until soft and golden.
3. Stir in the tomato sauce and let it simmer for about 20 minutes.
4. In a bowl, combine the cooked rice, the tomato and eggplant mixture, Parmesan cheese, and basil. Mix well.
5. Let the mixture cool, then form rice balls with a piece of smoked scamorza in the center.
6. Dredge the rice balls in flour, dip in beaten egg (if desired), and coat with breadcrumbs.
7. Heat the vegetable oil in a deep pan and fry the Supplì until golden brown and crispy.
8. Remove and drain on paper towels before serving.

Total Time

Approximately 1 hour

Cuisine

Italian