Cookbook:Soup with Supplì
|Soup with Supplì|
Soup with supplì is not traditional in Italy, where the preparation stops at the cooking of the supplì (risotto balls), which are a little bigger than eggs.
This page incorporates text from the public domain cookbook The Cook's Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes by Emily Waters.
Ingredients[edit | edit source]
Procedure[edit | edit source]
- Shape the leftover risotto into little balls the size of nuts.
- Dip the balls into beaten egg, then roll them in bread crumbs.
- Fry the breaded risotto balls in butter, then drain them from the grease.
- Serve the risotto balls in hot broth.