Cookbook:Soup with Supplì

From Wikibooks, open books for an open world
Jump to navigation Jump to search

Cookbook | Ingredients | Recipes | Soups | Cuisine of Italy

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.