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Ingredients
- 400 gWhite rice (arborio or carnaroli type)
- 200 gPork and beef stuffing (finely minced)
- 500 mlTomato juice (plain)
- 150 gBuffalo milk mozzarella ("di bufala") (cut into small sticks)
- 50 gParmesan cheese (grated)
- 1 pcOnion (finely diced)
- 1 pcCarrot (finely chopped)
- 100 mlRed wine (dry)
- 30 gUnsalted butter (cold)
- 2 pcEgg (beaten)
- 150 gBreadcrumbs (fine)
- 750 mlSunflower oil (for frying)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 500 mlBeef stock (hot)
Method
A golden, crunchy breadcrumb crust that breaks open to reveal creamy tomato rice. In the center, melted mozzarella stretches into a long string, the signature of this Roman classic.
- 1
Sauté chopped onion and carrot in oil. Add the pork and beef mince, browning it while breaking it up with a spatula. Deglaze with red wine and reduce until dry.
- 2
Pour the white rice directly onto the meat. Add the tomato juice and hot beef stock. Cook over low heat, stirring often until the rice has absorbed all the liquid and is sticky.
- 3
Off the heat, mount with butter and stir in the grated parmesan. Spread the rice on a tray to cool completely. This is the crucial step for shaping the balls.
- 4
Take a handful of rice, place a mozzarella stick in the center and close to form an oval shape. Squeeze firmly so the cheese doesn't leak during cooking.
- 5
Dip each supplì into the beaten eggs, then roll them in breadcrumbs. The breading must be uniform and adhere well to the rice.
- 6
Plunge into sunflower oil at 170°C. When the crust is deep brown and crispy, drain on paper towels. Serve piping hot for the stringy cheese effect.
Frequently asked questions
How do you get this dish right?
- The rice must be completely cold for shaping, otherwise the mozzarella will melt before frying.
- Do not overcrowd the fryer, or the oil temperature will drop and the supplì will become greasy.
How long does this dish keep?
Keeps for 2 days in the fridge before frying. Once fried, they lose their crunch quickly.
