Supplì Classici

Method

1. 1. Line a large platter or baking sheet with parchment paper. Heat the olive oil in a medium skillet over medium heat. When the oil begins to shimmer, add the sausage in small pieces and cook, breaking up the meat with a spoon as it cooks, until lightly browned, about 3 minutes.
2. 2. Add the onion and cook until softened and translucent, about 10 minutes. Add the chicken livers and stir, breaking them up with a wooden spoon, until cooked, about 5 minutes. Add the rice and stir to coat. Continue stirring until the rice is lightly toasted and becomes translucent, about 2minutes, then add the wine. Stir until the alcohol aroma dissipates, about 1 minute, then add 1 cup of the broth.
3. 3. Cook, stirring continuously to prevent the rice from sticking to the pan, until the broth has been absorbed, about 3 minutes. Add the tomato sauce and cook, stirring continuously, until it has been absorbed, 5 minutes more. Add another ½ cup broth, stirring continously, until it has been absorbed, 8 to 10 minutes. If, once the rice has absorbed the broth, more liquid is needed, add the remaining ½ cup broth. The rice is done when it is al dente.
4. 4. Remove the pan from the heat and stir in the basil (if using), Pecorino Romano, and butter. Season to taste. Spread the rice over the prepared baking sheet and refrigerate until cool, about 1 hour.
5. 5. Meanwhile, set up your breading station: Place the flour on a plate or in a shallow bowl. Beat the eggs in a medium bowl. Place the bread crumbs on a plate or in a shallow bowl. Season the flour, eggs, and bread crumbs with salt.
6. 6. Remove the baking sheet from the refrigerator and form the rice into ten equal-size, egg-shaped balls. Working with one at a time, hold the ball in your palm and make a depression in the center. Place a piece of mozzarella in the depression and re-form the rice around the mozzarella. If the balls aren’t holding together, return them to the refrigerator for 30 minutes more after shaping.
   
7. 7. Dredge each supplì first in flour, shaking off excess, then dip in egg, allowing excess to drip off, and finally coat in bread crumbs. Repeat for a thicker crust, if desired. Set aside.
8. 8. In a medium frying pan or cast-iron skillet, heat 2 inches of neutral oil to 350°F. Fry the supplì in batches, until deep golden brown, 3 to 4 minutes, turning once to ensure even browning. Drain on paper towels, sprinkle with salt, and serve hot. Keep the beef broth simmering on the stove so that when you add it to the rice, it doesn't stop the cooking. For the same reason, use tomato sauce that is warmed on the stove.

• italian
• Kristina Gill

Ingredients

• US
• METRIC

You'll Need