Roman Supplì

1. The tomato rice

1. Bring to the boil. Put the stock, butter and salt in a wide pot and bring to the boil.
2. Cook. Add the rice, stir, cover and cook on low heat. Halfway through, stir in the passata.
3. Cool. When the liquid is absorbed and the rice is al dente, stir in the cheese if using, spread on a tray and cool completely.

Tip: Unlike Sicilian arancini, supplì rice is cooked in tomato, not saffron stock.

2. The mozzarella

1. Drain it. Cut the mozzarella into cubes and leave it in a colander for 30 minutes so excess liquid drains away.

3. Shape with the mould

1. Fill the base. Pack the base of the 3-shape arancini mould set (cylinder mould) with rice and press it in firmly with a teaspoon.
2. Make the hollow. Fit the ring on top and push the plunger down to make a deep pocket for the filling.
3. Add the filling. Add the mozzarella cubes, pressing them down so each supplì is generously filled. Leave about 2 cm free at the top.
4. Seal it. Cover with a thin layer of rice and press it closed with the flat end of the plunger.
5. Turn it out. Lift off the ring, turn the mould over and let the supplì drop out.
6. Firm it up. Put the supplì in the freezer for 1–2 hours (or the fridge for 3–4 hours) so they hold their shape when coated and fried.

Tip: No mould? Cup some rice in your palm, press a well in the middle, add the filling, cover with more rice and roll it closed. A mould gives every supplì the same shape and a far more generous filling.

4. Coat and fry

1. Make the batter. Whisk the flour, cold water and egg (if using) into a smooth, thick batter.
2. Coat. Dip each one in the batter, let the excess drip off, then roll it in the breadcrumbs, pressing gently so they stick.
3. Heat the oil. Heat the oil in a deep, heavy pot or fryer to 180–190 °C. Use a frying thermometer, or drop in a few breadcrumbs: they should sizzle straight away.
4. Fry. Fry three or four at a time for 3–4 minutes, turning, until deep golden all over.
5. Drain and rest. Drain on paper towel and rest for 5 minutes before serving. The centre stays very hot.

Tip: Don't crowd the pot. Too many at once cools the oil, and the supplì soak up oil and can split.

Make it your own

Everyone makes supplì a little differently, and every Roman family will tell you theirs is the right way. Use this recipe as a starting point and adjust it to suit your taste: more or less cheese, a different filling, oval or round.

For the traditional Roman version, brown 150 g of beef mince and simmer it in the passata before cooking the rice in it. Write down what you changed so your next batch turns out just the way you like it.