Cookbook:Soup with Supplì
Soup with Supplì - This recipe is not traditional in Italy, where the preparation stops at the cooking of the supplì (risotto balls), which are actually a little bigger than eggs.
Ingredients[edit | edit source]
Procedure[edit | edit source]
If you have some good risotto left, you can use it up by making it into little balls the size of nuts. Egg and bread crumb and fry them in butter; dry them and put them into a soup tureen with hot soup. The soup may be either clear or brown.
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.