Carbonara Supplì

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PRESENTATION

Carbonara Supplì

Today we tempt you with an irresistible recipe dedicated to lovers of frying and street food: carbonara supplì! A white variant of the classic supplì al telefono inspired by another typical Roman dish, carbonara. In this case, the rice is not seasoned with meat sauce and mozzarella but with an egg cream, Pecorino, pepper, and guanciale that perfectly envelops and flavors every grain. However, the differences with the original version do not end there... to achieve an even crunchier result, we opted for a double breading with breadcrumbs and panko, which will make every bite a symphony! Will the carbonara supplì convince even the purists of tradition? The only way to find out is to try them with our recipe!

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INGREDIENTS

For 10 supplì
Carnaroli rice 2 ½ cups (500 g)
Water 4 ¼ cups (1.1 l)
Guanciale 0.9 lb (400 g)
Coarse salt to taste
For the egg cream
Egg yolks 6
Eggs 2
Pecorino Romano PDO cheese 2.1 oz (60 g) - to grate
Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - to grate
Black pepper to taste
For breading and frying
Eggs 4
Breadcrumbs 1 ½ cup (150 g)
Panko 1 cup (100 g)
Peanut seed oil to taste
Preparation

How to prepare Carbonara Supplì

To make the carbonara supplì, first remove the rind from the guanciale and cut it into cubes 1. Place the guanciale in a well-heated pan 2 and sauté over medium heat for about ten minutes, stirring occasionally and being careful not to burn it 3. Once ready, drain the guanciale and set aside the fat released during cooking.

Meanwhile, put a pot with water on the stove to cook the rice, add a pinch of coarse salt and bring to a boil. Pour the rice and cook for about 15 minutes, stirring often to prevent sticking 4. While the rice is cooking, prepare the egg cream: pour the eggs and yolks into a bowl, then add the Parmigiano Reggiano PDO 5 and the Pecorino Romano PDO 6.

Pepper 7 and add the guanciale fat in a thin stream 8 while blending with an immersion mixer; alternatively, you can use a hand whisk. You should obtain a smooth and homogeneous mixture 9.

After the rice cooking time, check that it has absorbed all the water, then add the browned guanciale 10 and the egg mixture 11. Mix well to combine everything and adjust the salt if necessary, then transfer the seasoned rice onto a baking sheet 12 and let it cool to room temperature. Cover with plastic wrap and refrigerate for 12 hours.

After the cooling time, moisten your hands with water and take portions of rice of about 3.5 oz each. Form the supplì by compacting them well to obtain a cylindrical shape 13; with these quantities, you will get about ten. After forming all the supplì, proceed with the double breading: dip one supplì at a time first in the beaten eggs 14 and then in the breadcrumbs 15.

Repeat the breading by dipping the supplì again in the beaten eggs 16 and finally covering it with panko 17. Place the breaded supplì on a tray 18.

You are ready to fry: heat the oil to 340°F, then immerse 1 or 2 supplì at a time 19 and fry for a couple of minutes, making sure they do not touch the bottom to achieve uniform browning. Drain 20 and transfer the carbonara supplì to paper towels 21. Serve immediately!

How to store

It is recommended to consume the carbonara supplì as soon as they are ready. Alternatively, you can store them in the refrigerator for one day and reheat them in the oven before serving.

Tips

If you prefer, you can replace the guanciale with pancetta, or use only Pecorino for a stronger flavor. Conversely, for a more delicate taste, you can opt for only Parmigiano Reggiano PDO.

Instead of panko, you can use rustic and coarse breadcrumbs.

The absorption cooking method retains all the starch in the pot, allowing you to obtain creamier rice that is easier to shape.

Do not throw away the guanciale rind, but use it to flavor a soup, for example!