Suppli Classico Recipe

Heat 1 tablespoon E.V.O.O. in a medium skillet over medium heat. Add the Italian sausage (removed from casings) and cook, breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Using a slotted spoon, transfer cooked sausage to a bowl and leave drippings in the skillet.

Add diced Hungarian and Fresno peppers to the skillet and sauté in the sausage drippings over medium heat until softened, about 3–4 minutes. Add the thawed peas and cook 1–2 minutes more until heated through.

Return the cooked sausage to the skillet, stir in 1 cup tomato sauce, chopped fresh basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer gently 5 minutes to meld flavors. Taste and adjust seasoning. Remove from heat and let cool while you prepare risotto.

Prepare saffron stock

Place saffron threads in 1/4 cup of the hot stock and let steep 5–10 minutes to release color and aroma.

Sweat aromatics

In a medium saucepan heat 1 teaspoon E.V.O.O. with 1 tablespoon butter over medium heat. Add diced onion and sweat until translucent, 3–4 minutes. Do not brown.

Toast rice and deglaze

Add Arborio rice and stir to coat with fat, toasting 1–2 minutes until edges look translucent. Add white wine and stir until mostly absorbed.

Cook risotto

Begin adding hot stock (including the saffron-steeped portion) one ladleful (about 1/2 cup) at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue until rice is creamy and al dente, about 18–20 minutes total. You may not need all the stock.

Finish risotto

Remove risotto from heat and stir in remaining 1 tablespoon butter and 1/2 cup grated Parmesan. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Allow to cool slightly, then refrigerate uncovered for 30–45 minutes until firm enough to shape (risotto should be sticky but moldable).

Prepare mozzarella cubes

Cut fresh mozzarella into small 1/2-inch cubes to use for stuffing the suppli centers.

With slightly oiled hands, take about 2 ounces (roughly 1/4 cup) of cooled saffron risotto and flatten it into your palm to form a small disk.

Place about 1 tablespoon of the sausage/pepper/pea filling in the center of the disk and top with one mozzarella cube. Enclose the filling completely with the risotto, shaping into a compact oblong or round ball (approximately 2–2.5 inches). Repeat to make 8 suppli.

Set up a breading station with three shallow bowls: flour seasoned with 1/2 tsp salt, beaten eggs, and panko breadcrumbs. Gently roll each suppli in flour, shaking off excess; dip in beaten egg, then press into panko until evenly coated. For extra-crispy coating, double-dip: egg and panko again.

In a heavy, deep skillet or pot, heat neutral oil to 350°F (175°C). If you do not have a thermometer, test by dropping a small breadcrumb—if it sizzles and browns in about 45 seconds, the oil is ready.

Fry suppli in batches (do not overcrowd) until golden brown and crisp, about 3–4 minutes per side, turning as needed. Use a slotted spoon to transfer to a wire rack or paper towel–lined tray to drain. Keep warm in a low oven (200°F / 95°C) while finishing remaining suppli.

Warm 1 cup tomato sauce in a small saucepan until gently simmering. Spoon a little sauce onto serving plates.

Arrange 2 suppli per appetizer portion on top of the sauce. Sprinkle with grated Parmesan, torn basil leaves, and a light drizzle of E.V.O.O. Serve immediately so the mozzarella inside is molten.