Supplì

Method

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1. Soften the onion in the oil, add the mince and brown it, then the tomato purée and wine. Cook until dry.

   Mark done

2. Add the rice, turn it in the pan, then add the hot stock a ladleful at a time, stirring, for 18 minutes until al dente and thick.

   Mark done Start 18 min timer

3. Beat in the parmesan, butter and salt, spread on a tray, cool, and refrigerate at least 720 minutes until cold and stiff.

   Mark done

4. Dry the mozzarella batons thoroughly on kitchen paper.

   Mark done

5. Take a handful of cold rice, flatten it in your palm, lay a mozzarella baton in the middle, and close the rice around it into an oval. Seal completely.

   Mark done

6. Roll each in flour, then egg, then breadcrumbs, pressing the crumb on firmly.

   Mark done

7. Fry at 180°C in batches of four for 4 minutes, turning, until deep brown. Drain on a rack and eat hot enough that the cheese pulls.

   Mark done Start 4 min timer

Chef’s Tips

• The rice must be cold and stiff. Warm rice bursts.
• Dry the mozzarella or the steam blows a hole in the crumb.
• Seal every seam.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A cold beer
• Pizza
• Fried courgette flowers

Storage & Reheating

Refrigerated for 2 days; re-crisp at 200°C for 10 minutes. They freeze crumbed and raw for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.