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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.

• Prep time: 40 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 1217
• Protein: 33 g
• Carbs: 121 g
• Fat: 65 g

Ingredients

• 400 g White rice ( arborio or carnaroli type )
• 200 g Pork and beef stuffing ( finely minced )
• 500 ml Tomato juice ( plain )
• 150 g Buffalo milk mozzarella ("di bufala") ( cut into small sticks )
• 50 g Parmesan cheese ( grated )
• 1 piece Onion ( finely diced )
• 1 piece Carrot ( finely chopped )
• 100 ml Red wine ( dry )
• 30 g Minimum butter sweet ( cold )
• 2 piece Egg ( beaten )
• 150 g Breadcrumbs ( fine )
• 750 ml Sunflower oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 500 ml Beef stock ( hot )

Instructions

1. Ragù base

   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. Cooking the rice

   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. Binding and resting

   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. Shaping

   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. Breading

   Dip each supplì into the beaten eggs, then roll them in breadcrumbs. The breading must be uniform and adhere well to the rice.

6. Frying

   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.

Chef's tips

• 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.

Storage

Keeps for 2 days in the fridge before frying. Once fried, they lose their crunch quickly.