Suppli Recipe

Sauté aromatics and toast rice

Heat 1 tablespoon olive oil and 1 tablespoon butter in a wide sauté pan over medium heat. Add the 1/2 cup chopped onion and cook until translucent, 3–4 minutes. Add the 2 cups rice and stir to coat for 1–2 minutes until grains look glossy and slightly translucent at the edges.

Deglaze with 1/2 cup white wine and cook until mostly absorbed. Begin adding the hot stock, 1/2 cup at a time, stirring frequently and allowing the liquid to be absorbed before adding more. Continue until rice is al dente and slightly creamy, about 18–20 minutes total. You may not need the full 5 cups or might need a splash more—stop when texture is slightly firmer than for plain risotto because rice will be cooled and fried.

Finish rice by stirring in 1 tablespoon butter and 1/4 cup grated Pecorino Romano. Season with 1 teaspoon salt and 1/4 teaspoon black pepper. Spread the risotto on a rimmed baking sheet to cool quickly to room temperature, then chill in the refrigerator at least 1 hour (or overnight) so it firms for shaping.

Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the diced carrot, celery and 1/4 cup onion and cook until softened, 4–5 minutes.

Add 1 teaspoon minced garlic and cook 30 seconds until fragrant. Add the 8 oz ground meat and brown, breaking it up with a spoon, about 5–6 minutes.

Stir in 1 tablespoon tomato paste and cook 1 minute. Add 2 tablespoons red wine (if using) and allow to reduce by half. Add 1/2 cup crushed tomatoes, 1/2 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon dried oregano. Reduce heat to low and simmer gently for 10–15 minutes until thick and concentrated. Taste and adjust seasoning. Allow ragù to cool to room temperature before assembling so it doesn't melt the mozzarella inside the suppli.

In a small saucepan over low heat, combine 1/2 cup heavy cream and 1/2 cup grated Pecorino Romano. Stir constantly until cheese is melted and the mixture is smooth, about 3–4 minutes. If too thick, whisk in up to 2 tablespoons milk a teaspoon at a time to reach a pourable cream consistency. Season with 1/4 teaspoon freshly ground black pepper. Keep warm on the lowest heat or hold in a thermos; do not boil.

Prepare coating stations: place 1 cup flour in a shallow bowl, beat 3 eggs in another bowl, and put 2 cups breadcrumbs in a third bowl.

Portion the chilled risotto: scoop about 3 tablespoons (approximately 1.5 ounces) of chilled rice and flatten slightly in your palm to form a disc.

Place about 1 teaspoon (or a small mound) of cooled meat ragù in the center of the rice disc, then top with a 1/2-inch cube of fior di latte mozzarella (about 1/2 oz). Enclose the filling with rice, using another 3 tablespoons of rice to cover and form a compact egg-shaped ball (roughly 2–2.5 inches long). Press firmly so there are no gaps; smooth the surface with wet fingers if needed. Repeat to make about 10–12 suppli depending on sizing.

Dredge each shaped suppli in flour, shake off excess, dip in beaten eggs, then roll in breadcrumbs until evenly coated. For an extra-crispy crust, double-coat: repeat egg and breadcrumb step once more.

Heat frying oil in a deep heavy pot to 350°F (175°C). If you don't have a thermometer, test by dropping a breadcrumb—if it sizzles and browns in ~30 seconds, oil is ready. Fry suppli in batches, 3–4 at a time, turning occasionally until golden brown and evenly crisp, about 3–4 minutes per batch. Do not overcrowd the pot.

Remove with a slotted spoon and drain on paper towels. While still warm, sprinkle lightly with 1/2 teaspoon salt distributed among all suppli.

Serve immediately: place suppli on a platter, drizzle or spoon Pecorino Romano cream over each or serve cream on the side for dipping. The mozzarella inside should be melty and ragù hot; allow a minute after frying before biting to avoid burns.