Supplì

Method

1. Prepare the soffritto with carrot and onion in extra-virgin olive oil.
2. Add the ground meat (beef and pork in equal parts) and brown for 20–25 minutes until well coloured.
3. Deglaze with dry white wine (about two glasses).
4. Add one and a half handfuls of salt (the only salt for the whole preparation; do not add pecorino at this stage).
5. Add the peeled tomatoes (one large can) and a little water to rinse out the can.
6. Cook over very low heat for at least 1½ hours (or up to 2 hours), uncovered, with a gentle simmer – just occasional small bubbles.
7. Add the carnaroli rice (1 kg) directly into the sauce without toasting it.
8. Cook the rice in the sauce over moderate heat for about 12 minutes (not the full 20 minutes; it will finish cooking later).
9. Stir in abundant Parmigiano Reggiano, pecorino (to taste) and a knob of butter. Mix well.
10. Spread the rice on a baking sheet or work surface and let it cool completely, stirring occasionally, until cold and firm.
11. Once cold, shape the mixture into balls. Make a well in each ball, fill with a generous piece of mozzarella, then seal and shape into a cylinder or oval. Slightly taper the ends so the centre cooks evenly.
12. Prepare the batter: mix 500 g flour, 1 litre water and 6–7 eggs. Whisk until smooth.
13. Dip each supplì first into the batter, then coat with breadcrumbs.
14. Fry in oil heated to about 170°C (check by dipping a wooden toothpick or spoon handle – bubbles should form around it). Fry for 3–4 minutes, until golden and crisp.
15. Drain on paper towels and let rest for a few seconds before serving (or cut open to show the stringy mozzarella).