To make 12 supplì, mix 200 gr (7 onces) of boiled rice with some sauce (meat free to cook it at Jewish style), 3 spoons of grated parmesan cheese.

Make a supplì into egg-shaped balls using your hands (in the palm). introduce a little cube of mozzarella cheese in the middle. Now beat a whole egg and dip each supplì into it, then cover it with bread-crumbs.

let it rest for half an hour in the fridge, then deep fry supplì (max 5 per time) into a big amount of hot oil. Remove those from the oil when brown outside and lay those down on a paper towel.

Enjoy one of the best roman specialties!

Perfect when served with Sangiovese wine.