Supplì di Chianina

Method

1. Prepare the stracotto: Sauté 2 kg of finely chopped onions in olive oil over low heat until they soften and melt. Add 3 kg of Chianina beef chunks (not too lean), brown them. Deglaze with wine, add a couple of bay leaves and a pinch of coarse salt. Cook for 7-8 hours on low heat, adding water or vegetable broth occasionally.
2. Once the stracotto is ready, dilute it with hot water to obtain a saucy consistency.
3. Break the candiere pasta into pieces.
4. Cook the pasta directly in the diluted stracotto for about 5-6 minutes, leaving it al dente.
5. Spread the cooked pasta on a baking sheet lined with plastic wrap and parchment paper, level it, cover, and let cool. Then freeze until firm.
6. Remove the firm pasta block, cut into rectangular pieces (sampietrini shape).
7. Dip each piece in a coating (e.g., beaten egg) and then in breadcrumbs.
8. (Optional) Refrigerate for 30 minutes to 1 hour for better adhesion.
9. Fry in sunflower oil at high heat for about 4 minutes, using a slotted spoon to prevent burning.
10. Drain on paper towels.
11. Let rest for 2–3 minutes before serving to allow the cheese inside to melt.
12. Serve topped with Parmesan fondue.