RomanItalian
Roman Supplì With Oxtail Stew
by Chef Andrea Larossa · 62K subscribers on YouTube
In this video, Chef Andrea La Rossa prepares Roman-style supplì filled with oxtail stew (coda alla vaccinara) and mozzarella. He starts by heating the vaccinara sauce, cooking carnaroli rice in it, then mixing shredded oxtail and mozzarella for the filling. The rice is shaped into oval balls, breaded in flour, egg, and breadcrumbs (preferably homemade from stale bread), then fried at 165-180°C until golden. The result is a crispy, creamy supplì with a hint of lemon from the traditional sauce.
- Difficulty
- medium
Ingredients
9 items- 450 gCarnaroli RiceCarnaroli is the only recommended variety for supplì.
- 600 gVaccinara SauceOxtail sauce with vegetables, traditionally includes lemon zest.
- Shredded OxtailFrom the cooked oxtail, about 1/3 of the mozzarella weight.
- MozzarellaFresh mozzarella, diced; about the same volume as the shredded oxtail.
- SaltTo taste.
- Sunflower OilFor frying. High-oleic sunflower oil is preferred.
- FlourAll-purpose flour, for breading.
- Egg YolksMixed with a little water to thin.
- BreadcrumbsPreferably homemade from stale bread. Avoid panko.
Method
- Heat the vaccinara sauce in a pot until it becomes liquid and starts to simmer.
- Add the carnaroli rice and cook for about 14 minutes, stirring occasionally, until al dente. Season with salt to taste.
- Spread the cooked rice on a tray and let it cool completely (use a blast chiller if available, otherwise refrigerate).
- In a bowl, mix the shredded oxtail with mozzarella for the filling.
- Once the rice is cold, take a portion, flatten it in your hand, place a spoonful of filling in the center, and close into an oval shape, pressing firmly.
- Bread each supplì: first coat in flour, then dip in beaten egg (yolk with a little water), then roll in breadcrumbs. Press lightly to adhere.
- Heat sunflower oil to 165-180°C. Fry supplì in batches until golden and crispy, about 3-4 minutes.
- Drain on paper towels. If made ahead, reheat in a preheated oven at 180°C for a few minutes.
- Serve immediately; cut in half to show the filante mozzarella.
Chef Andrea Larossa
Professional chef62K subscribers on YouTube7.1M total channel viewsLa cucina deve essere Semplice,Efficace di Gusto!
