List of Ingredients
- 1 1/2 CUPS of Vialone nano or other risotto type rice
- 9 OZ. of canned peeled and chopped tomatoes, drained
- 2 CUPS of bread crumbs
- 7 OZ. of mozzarella
- 7 OZ. of veal
- 5 OZ. of calf livers
- 4 OZ. of prosciutto crudo
- 1/4 CUP of Grana Padano, grated
- 1/4 CUP of onion, chopped
- 3 of large eggs
- 1/2 CUP of white wine
- thyme
- sugar
- oil for frying
- extra-virgin olive oil
- salt
- pepper
Method
Place the tomatoes in a saucepan with 1 1/2 Tbsp. olive oil, rice, salt, pepper, 2 cups water, and a pinch of sugar. Cook over medium heat for 18 minutes, remove from heat to let cool.
Beat 2 eggs with Grana Padano and add it to the rice, then spread it out on a baking tray to cool.
Sauté the onion with 1 1/2 Tbsp. olive oil in a pan for 3-4 minutes. Finely dice the prosciutto crudo, veal and liver and add to the onion. Continue cooking over high heat for 10-12 minutes until crisp. Add 1/2 cup wine and let it evaporate, then flavor with a few leaves of thyme, salt and pepper. Remove from heat.
Heat oil to 330-350°F in a medium fry pan. Line a plate or baking tray with paper towels.
Cut mozzarella into 1/4" cubes. Beat the egg in a shallow bowl and place breadcrumbs in a second bowl. Shape the rice into balls (ø 2"). Place 1-2 mozzarella cubes and 1-2 Tbsp. cooked meat in the center of the ball. Dip the supplì in the beaten egg and dredge in bread crumbs, pressing so they adhere well. Fry them for 3-4 minutes, drain on paper towels and serve immediately.