Supplì** (di Nostra Produzione) Recipe

Cook rice

Rinse the rice under cold water until water runs clear. In a medium saucepan, bring the stock to a gentle simmer. Add the rice, reduce heat to low, cover and cook until tender and liquid is absorbed, about 15–18 minutes (follow package for exact timing). Remove from heat and let sit covered for 5 minutes.

Finish risotto-style

Stir in butter, grated Parmesan, salt and pepper. Taste and adjust seasoning. Let the rice cool until warm but easy to handle (spread on a tray to speed cooling). Once cooled to near-room temperature, stir in the lightly beaten egg to bind the rice. Cover and refrigerate for at least 30 minutes to firm up (this makes shaping easier).

Make the ragù

In a skillet over medium heat, warm 2 tbs olive oil. Add the finely chopped onion, grated carrot and celery and cook until softened, about 6–8 minutes. Increase heat slightly, add the ground beef and cook, breaking up with a spoon, until browned and no longer pink, about 6–7 minutes. If using, pour in the white wine and let it reduce for 1–2 minutes.

Simmer sauce

Stir in the tomato paste and crushed tomatoes (passata). Add dried oregano, 1/2 tsp salt and 1/4 tsp pepper. Reduce heat to low and simmer gently 12–15 minutes until slightly thickened. Taste and adjust seasoning. Remove from heat and let cool to room temperature.

Prepare cheese filling

Cut fresh mozzarella into 12 small cubes (about 8–9 g each). If using basil, chop leaves and mix with mozzarella or reserve whole for stuffing.

Prepare breading station

Place flour in a shallow bowl. Beat eggs in a second bowl. In a third bowl mix breadcrumbs with 1/4 cup grated Parmesan, 1/4 tsp salt and a pinch of black pepper.

Shape supplì

Wet your hands lightly. Take about 2–3 tbs (approximately 60–70 g) of chilled rice and flatten into a palm. Place about 1 tsp of cooled ragù and 1 mozzarella cube (and a piece of basil if using) in the center. Enclose the filling with rice, shaping into an egg or elongated oval about 2.5–3 inches long, ensuring the cheese is fully sealed. Repeat to make about 12 supplì.

Bread the rice balls

Lightly coat each riceball in flour, shake off excess, dip into beaten egg, then roll in the breadcrumb mixture to fully coat. For extra crispness, double-dip: back to the egg and breadcrumbs again. Place breaded supplì on a tray and refrigerate 10–15 minutes to set the coating.

Heat oil

Pour enough oil into a deep, heavy pan or skillet to reach about 2 inches depth (or use a deep fryer). Heat oil to 170–175°C (340–350°F). If you don't have a thermometer, test with a breadcrumb — it should sizzle and brown slowly, not burn immediately.

Fry supplì

Fry the supplì in batches (do not overcrowd) for 3–4 minutes, turning gently so all sides brown evenly, until golden and crisp. The internal mozzarella should be melted. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Briefly sprinkle a pinch of salt while still hot.

Reheat and finish (optional)

If making ahead, reheat in a 180°C (350°F) oven for 8–10 minutes to re-crisp before serving, or refry briefly at 160°C (320°F) until warmed through.

Warm extra tomato sauce. Plate 2–3 supplì per person, spoon a little warm sauce on the side or underneath, garnish with fresh basil leaves and lemon wedges if desired. Serve immediately while hot so the mozzarella inside is gooey.