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Roman recipes

Cheese stuffed rice balls (Supplì)


100 g grated Parmesan cheese
2 eggs
1 mozzarella
1/2 glass of wine
Salt and pepper
Extra virgin olive oil

Mince the onions and chicken giblets and livers and fry them in olive oil until golden, add some wine and let it evaporate.
Add the tomato pulp with salt and pepper (to taste), and cook. Add the rice and cook for 15 minutes, adding some hot water at intervals, and mix well.
Add butter and Parmesan cheese and let it thicken. When the rice has cooled, prepare the supplì by adding, to each small quantity of rice, 2-3 squares of mozzarella cheese. Roll the supplì in the breadcrumbs and shape them. Fry them in boiling oil until they turn golden and dry them with a paper towel. Serve hot.