The Roman classic: generous oblong croquettes of rice in a tomato ragù, wrapped around a mozzarella center, breaded, and fried to a deep golden crust. Yield: twelve supplì, or three per person for a main course.
Ingredients
- 330 g short-grain risotto rice
- 160 g ground beef
- 80 g fresh chicken livers
- 240 g cow's milk mozzarella
- 450 g tomato purée
- 700 ml beef broth
- 100 g yellow onion
- 80 ml dry red wine
- 50 g grated Parmesan cheese
- 35 g unsalted butter
- 2 pieces fresh eggs
- 180 g fine breadcrumbs
- 1 l peanut oil
- 2 tbsp extra-virgin olive oil
- to taste fine salt
- to taste ground black pepper
Method
- Thoroughly drain the mozzarella, pat dry, and slice into short, thick batons. Place them on paper towels in the refrigerator to shed excess whey; mozzarella that is too wet will cause the breading to burst.
- Trim the chicken livers by removing any sinew and greenish spots, then finely mince with a knife. Peel the onion and finely dice it.
- Heat the olive oil in a wide, heavy-bottomed pot. Sweat the onion over low heat without browning until soft and translucent.
- Add the ground beef and cook over medium heat, breaking it up thoroughly. When it begins to brown, stir in the chicken livers and cook until no longer raw.
- Deglaze with the red wine. Scrape up any browned bits from the bottom of the pot and let reduce almost completely to cook off the alcohol while capturing the wine's flavor.
- Add the tomato purée, season lightly with salt and pepper, and simmer gently until you have a smooth, flavorful ragù that is still fluid enough to cook the rice.
- Pour the rice directly into the ragù and stir until every grain is well coated. Gradually add the hot broth, stirring regularly as you would for risotto, until the rice is cooked through but retains a very slight bite.
- Stop cooking when the rice is noticeably drier than a plated risotto: the spatula should leave a clear path on the bottom of the pot with no free liquid remaining.
- Remove from heat, then fold in the butter followed by the Parmesan. Adjust the seasoning. Immediately spread the rice into an even layer on a large baking sheet to cool quickly, then refrigerate until completely cold and firm.
- With lightly moistened hands, scoop a portion of rice. Flatten it in your palm, place a mozzarella baton in the center, and carefully seal the rice around the cheese. Shape into a compact, plump oblong croquette with no visible cracks or exposed mozzarella. Repeat with the remaining rice and cheese.
- Beat the eggs in a shallow bowl and place the breadcrumbs in another. Dip each croquette into the egg, let the excess drip off, then coat evenly in breadcrumbs, pressing gently to adhere.
- Heat the peanut oil in a deep pot. It is ready when a pinch of breadcrumbs immediately sizzles and floats without burning. Fry the supplì in small batches to avoid lowering the oil temperature.
- Gently turn the supplì while frying to ensure even coloring. Remove them once they are evenly golden brown and crisp.
- Drain the supplì on a wire rack rather than piling them on paper towels, then let rest briefly. Serve piping hot: when pulled apart, the two halves should remain connected by a long string of mozzarella.
Nutrition
Per serving
- Energy
- 749.6 kcal
- Protein
- 25.25 g
- Carbohydrate
- 61.37 g
- Fat
- 43.59 g
- Fibre
- 3.11 g
- Calcium
- 265.67 mg
- Iron
- 1.71 mg
- Magnesium
- 18.84 mg
