Supplì

Ingredients

• 300 g arborio rice
• 200 ml tomato passata
• 150 g mozzarella
• 1 pcs onion
• 30 g butter
• 50 g parmigiano-reggiano
• 3 pcs eggs
• 150 g breadcrumbs
• 500 ml vegetable oil
• 1 tsp salt

Steps

1. Cook risotto: sauté diced onion in butter until soft, then add rice and toast 2 minutes.
2. Add passata and hot water gradually, stirring, until rice is cooked and thick, about 18 minutes.
3. Stir in grated Parmigiano and season with salt.
4. Spread on a tray and refrigerate at least 2 hours until completely cold and firm.
5. Cut mozzarella into 1cm cubes.
6. Take a golf-ball portion of cold rice, flatten in your palm, press a mozzarella cube in the center, and shape into an elongated oval — the classic supplì shape.
7. Set up a breading station: beaten egg in one bowl, breadcrumbs in another.
8. Dip each supplì in egg, then roll in breadcrumbs, pressing to adhere.
9. Heat oil to 175°C in a deep pan.
10. Fry supplì in batches for 3-4 minutes, turning once, until deep golden and crispy all over.
11. Drain on paper towels.
12. Break one open — the mozzarella should stretch into telephone-wire strings.