From the EFK recipe collection
- Prep
- 40 min
- Cook
- 45 min
- Total
- 180 min
- Yield
- 12 supplì, about 4-6 servings
Let’s get cooking
Ingredients
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Directions
- Heat the olive oil in a wide saucepan. Cook the onion until soft, then add garlic and ground beef and cook until the beef reaches 160°F. Stir in the rice and toast for 1 minute. Add wine and cook until nearly absorbed. Stir in the tomatoes, then add the warm broth gradually, stirring often, until the rice is tender and the mixture is thick enough to hold its shape. Stir in Parmigiano and season. Spread on a sheet pan and cool completely, then chill until firm. Divide into 12 portions. Flatten each portion in your palm, place a mozzarella baton in the center, and close the rice around it into an oblong croquette. Coat in flour, egg, then breadcrumbs. Heat frying oil to 350°F and fry in batches until deep golden and hot through, about 3 to 4 minutes. Drain and rest briefly before serving.
Equipment
Wide saucepan; sheet pan; three shallow breading dishes; heavy Dutch oven or deep fryer; frying thermometer; spider or slotted spoon
Food safety & storage
Cook ground beef to 160°F before forming. Chill the rice mixture promptly and keep it refrigerated until breading. Fry in small batches to keep oil near 350°F. Reheat leftovers to 165°F and refrigerate within 2 hours.
View this recipe on the original EFK website ↗