One of Rome’s most traditional and favourite recipes.
Red Supplì: let us start
Cooking time: 40 minutes
Preparation time: 15 minutes (plus 2 hours to rest)
Red supplì: ingredients
Red supplì: directions
Let us start with preparing the sauce with minced meat.
Add a spoonful of extra virgin olive oil in a non stick pan with the minced meat, the onion, the carrot and the celery , all three without cutting them so that you can remove them later.
Fry for about 7 minutes and add the tomato sauce.
Season with salt and pepper – it is advisable to abound with salt, since when you fry the Supplì with oil they will tend to lose a lot of salt.
Cook for about 40 minutes on low heat.
In the meantime, cook the rice in salted water.
Afterwards drain the rice and add eggs and Parmesan cheese to it.
Mix everything and let it rest and cool for about 2 hours.
Once the sauce is ready turn off and wait for the rice mixture to cool.
Add the sauce to the rice and mix it well.
Cut the mozzarella into cubes and form the supplì: take a little rice, add two small pieces of mozzarella and form a little ball.
Pass them in the bread crumbs and place them on a plate. Proceed in this way until the rice mixture is finished.
Now we have to fry our little rice balls.
Fry the red supplì for about 10 minutes and taste them still warm.