Fritto Misto Recipe

Prepare soffritto

In a medium saucepan, heat 2 tablespoons of EVOO over medium heat. Add diced onion, carrot, and celery. Sauté until soft and translucent, about 6–8 minutes.

Brown the beef

Increase heat to medium-high, add the beef to the soffritto and cook, breaking it up with a spoon, until browned and no longer pink, about 5–6 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Add tomato and simmer

Pour in the tomato passata, stir, reduce heat to low, and simmer gently for 10 minutes to concentrate flavor. Taste and adjust salt (about 1/2–1 tsp more if needed). Remove from heat and set aside.

Cook rice

In a separate heavy-bottomed pot bring 4 cups water or vegetable/chicken broth to a boil with 1 teaspoon salt. Add the rice, reduce to a simmer and cook uncovered for 12–15 minutes until al dente and most liquid absorbed (Arborio will still be tender but slightly firm). Drain any excess liquid if necessary and return rice to the pot off the heat.

Combine rice and ragù

Stir 1 tablespoon of EVOO into the cooked rice to keep it glossy. Fold in the cooled beef-tomato mixture until well combined. Taste and adjust seasoning. Allow the mixture to cool to warm/lukewarm (30–45 minutes) so it will be easy to shape; refrigerate briefly if needed.

Prepare breading stations

Arrange three shallow bowls: one with flour, one with beaten eggs (whisk 2 eggs with a pinch of salt), and one with breadcrumbs mixed with 1/2 teaspoon salt and 3/4 teaspoon pepper. Reserve the third egg for reinforcement if needed.

Shape supplì

With slightly wet hands, take about 2 heaping tablespoons (roughly 40–45 g) of the rice mixture, flatten it in your palm, place one cube of mozzarella in the center, and mold the rice around it into an oblong or round ball (about golf-ball size). Press firmly so there are no gaps. Repeat to make 12 supplì.

Bread the supplì

Dredge each formed supplì first in flour (shake off excess), then dip into the beaten egg, and finally roll in breadcrumbs, pressing gently so breadcrumbs adhere evenly. For an extra-crisp shell, double-coat: dip again into egg and breadcrumbs. Place breaded supplì on a tray and refrigerate for 15–20 minutes to set the crust.

Heat oil

Pour frying oil into a deep, heavy pot so oil depth is about 3–4 inches (8–10 cm). Heat to 175°C (350°F). If you do not have a thermometer, test with a small breadcrumb: it should sizzle and brown in about 30–45 seconds.

Fry supplì

Working in batches to avoid overcrowding, carefully lower 3–4 supplì into the hot oil. Fry for 3–4 minutes, turning occasionally, until evenly golden brown and crisp. Internal mozzarella should be melted. Use a slotted spoon to transfer to a paper towel–lined tray to drain. Repeat with remaining supplì.

Finish and serve

Season lightly with a pinch of salt while hot if desired. Serve the Fritto Misto (Supplì) immediately with lemon wedges on the side for a bright contrast. Supplì are best eaten hot so the mozzarella is gooey.