How to Make Authentic Roman Supplì (They Are NOT Arancini!)

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Blend the carrot, celery and onion with a generous drizzle of EVOO until creamy, adding a small splash of water if needed.
2. Heat a drizzle of EVOO in a medium pan, add the blended soffritto and cook over medium heat for 7 to 10 minutes, stirring often and adding a splash of water if it dries out.
3. Pour in the passata, stir and cook for 10 minutes. Meanwhile, drain the bocconcini, cut them into strips and set aside.
4. Season the sauce with salt and pepper to taste and stir to combine.
5. Once the sauce is hot, add the rice and start timing. Cook over medium heat for about 16 to 18 minutes (or as the packet says), stirring regularly and adding hot water whenever it dries out, without fully submerging it.
6. In the final 2 minutes, raise the heat slightly and add another splash of hot water if needed. Taste the rice to check it is cooked.
7. Off the heat, tear in the basil leaves, then add at least 50 g of butter and Pecorino Romano to taste. Mix vigorously until creamy.
8. Spread the rice thinly on a baking tray and let it cool: 10 minutes in the freezer or 30 minutes in the fridge, until completely cool and firm enough to shape.
9. Beat the eggs in a bowl. Set out separate bowls of flour, beaten egg and breadcrumbs, and line a tray with baking paper.
10. With wet hands, take rice in your palm, place a strip of bocconcini in the centre, cover with more rice and shape into a ball or oval. Coat in flour, dip in egg, then coat fully in breadcrumbs and place on the tray. If they feel soft, chill for at least 1 hour.
11. Heat sunflower oil in a small, deep pot. Lower the firm supplì in batches with a strainer or slotted spoon and fry, turning gently, until crisp and golden brown. Drain on a kitchen-paper-lined plate.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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