Supplì

Instructions

1. 1
   In a medium saucepan, heat a splash of oil and sauté the onion until translucent. Add the ground meat, breaking it up with a spoon, and cook until browned.
2. 2
   Pour in the wine and let the alcohol evaporate completely over medium heat.
3. 3
   Add the tomato passata, season with salt and pepper, and simmer on low heat for 15 minutes to create a concentrated, light meat sauce.
4. 4
   Stir the rice directly into the sauce. Begin adding the hot broth one ladleful at a time, allowing the rice to absorb the liquid before adding more, stirring frequently. Cook for about 15 minutes until al dente.
5. 5
   Remove from heat, stir in the grated Pecorino cheese and a pinch of nutmeg. Spread the rice onto a large tray and let it cool completely to room temp or in the fridge (crucial for molding).
6. 6
   To shape the supplì: Wet your hands slightly, scoop a portion of the cold rice, and form it into a large oblong or egg-like shape.
7. 7
   Press your thumb into the center to create a pocket, insert a block of mozzarella cheese, and wrap the rice tightly around it ensuring the cheese is fully enclosed.
8. 8
   Roll each supplì first into the beaten eggs and then coat thoroughly with breadcrumbs, pressing gently to secure an even crust.
9. 9
   Heat plenty of vegetable oil in a deep pan to 170-180°C. Fry the supplì in small batches for 3-4 minutes until intensely golden and crunchy (the heat must reach the center to melt the cheese).
10. 10
    Drain on paper towels and serve immediately while piping hot to guarantee the iconic 'telephone' string effect.