← Nouns Cooking · Italian

Ingredients

• 1 tbsp Olive oil
• ½ Onion, finely chopped
• 300 g arborio or carnaroli rice
• 400 g Passata
• 900 ml hot vegetable stock
• 40 g Parmesan, grated
• 125 g Mozzarella, drained, patted dry and cut into 12 cubes
• 2 Eggs, beaten
• 150 g fine dried breadcrumbs
• 1 l sunflower oil, for deep-frying
• Salt

Method

1. Warm the oil in a wide pan over medium heat and soften the onion for 5 min. Add the rice and toast it for 1 minute.
2. Stir in the passata, then add the hot stock a ladle at a time, stirring often, for 18 min, until the rice is cooked and very thick. Stir in the Parmesan and season.
3. Spread the rice on a tray, cool it quickly and chill for 1 hour, until firm enough to shape.
4. With damp hands, take 2 tbsp of rice, flatten it in your palm, put a mozzarella cube in the middle and close it into a 7–8 cm log. Roll each one in egg, then in breadcrumbs.
5. Heat the frying oil to 175°C (350°F). Fry the supplì 3 or 4 at a time for 3–4 min, turning, until deep golden. Drain on paper.
6. Eat hot, while the cheese still pulls into strings when you break one open.

Tips

• Cook and chill the rice the day before if you like, but always cool it fast and keep it in the fridge.
• The classic Roman version stirs a little beef ragù into the rice.
• Parmesan is made with animal rennet, so choose a vegetarian hard cheese if that matters to you.

Sources

Written in our own words after cross-checking these recipes:

GialloZafferano Memorie di Angelina Great Italian Chefs