RomanItalian
Mozzarella and Tomato Supplì
by Giallozafferano · 2.9M subscribers on YouTube
Crispy fried rice balls filled with mozzarella cheese in a tomato risotto. A classic Roman street food.
- Difficulty
- medium
Ingredients
10 items- 1/2 pcsOnionfinely chopped
- Extra Virgin Olive Oilfor sautéing
- 320 gCarnaroli Rice
- 1 lVegetable Brothhot
- 250 gTomato Passata
- Pepperto taste
- 30 gGrated GranaParmesan-like cheese
- 150 gMozzarellacut into small cubes
- 190 gEggsabout 3 eggs, beaten
- Sunflower Oilfor frying
Method
- Sauté half an onion in extra virgin olive oil.
- Add 320g of Carnaroli rice and cook, gradually adding 1 liter of vegetable broth.
- Add 250g of tomato passata, pepper to taste, and 30g of grated Grana cheese.
- Spread the risotto on a tray and refrigerate for 2 hours.
- Shape the rice into balls and stuff each with mozzarella.
- Dip the supplì in beaten eggs (about 190g) and bread them.
- Fry in hot sunflower oil until golden. Drain on paper towels and serve.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
