SUPPLI' ALLA CARBONARA

Serves 1
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Directions

  1. 1Remove the rind from the guanciale.
  2. 2Remove the rind from the guanciale.
  3. 3Remove the rind from the guanciale.
  4. 4Cut the guanciale into small cubes.
  5. 5Cut the guanciale into small cubes.
  6. 6Cut the guanciale into small cubes.
  7. 7Cook the guanciale in a pan over medium heat without adding fat, until crispy.
  8. 8Cook the guanciale in a pan over medium heat without adding fat, until crispy.
  9. 9Cook the guanciale in a pan over medium heat without adding fat, until crispy.
  10. 10Drain the guanciale to separate it from its grease.
  11. 11Drain the guanciale to separate it from its grease.
  12. 12Drain the guanciale to separate it from its grease.
  13. 13Boil water in a pot and lightly salt it.
  14. 14Boil water in a pot and lightly salt it.
  15. 15Boil water in a pot and lightly salt it.
  16. 16Pour the rice into the boiling water.
  17. 17Pour the rice into the boiling water.
  18. 18Pour the rice into the boiling water.
  19. 19After 15 minutes, check if the rice is cooked and there is only the rice's starch in the pot.
  20. 20After 15 minutes, check if the rice is cooked and there is only the rice's starch in the pot.
  21. 21After 15 minutes, check if the rice is cooked and there is only the rice's starch in the pot.
  22. 22In a tall glass, add the eggs, egg yolks, pepper, Pecorino Romano, Parmigiano Reggiano, and guanciale grease.
  23. 23In a tall glass, add the eggs, egg yolks, pepper, Pecorino Romano, Parmigiano Reggiano, and guanciale grease.
  24. 24In a tall glass, add the eggs, egg yolks, pepper, Pecorino Romano, Parmigiano Reggiano, and guanciale grease.
  25. 25Blend with an immersion blender.
  26. 26Blend with an immersion blender.
  27. 27Blend with an immersion blender.
  28. 28Mix the cooked rice with the guanciale and the cheese and egg mixture.
  29. 29Mix the cooked rice with the guanciale and the cheese and egg mixture.
  30. 30Mix the cooked rice with the guanciale and the cheese and egg mixture.
  31. 31Spread the mixture on a baking sheet and let it cool.
  32. 32Spread the mixture on a baking sheet and let it cool.
  33. 33Spread the mixture on a baking sheet and let it cool.
  34. 34Cover with plastic wrap and refrigerate for 12 hours.
  35. 35Cover with plastic wrap and refrigerate for 12 hours.
  36. 36Cover with plastic wrap and refrigerate for 12 hours.
  37. 37Wet your hands, then take 100g of rice.
  38. 38Wet your hands, then take 100g of rice.
  39. 39Wet your hands, then take 100g of rice.
  40. 40Shape into a cylindrical form.
  41. 41Shape into a cylindrical form.
  42. 42Shape into a cylindrical form.
  43. 43Dip each supplì first in beaten eggs.
  44. 44Dip each supplì first in beaten eggs.
  45. 45Dip each supplì first in beaten eggs.
  46. 46Then in breadcrumbs.
  47. 47Then in breadcrumbs.
  48. 48Then in breadcrumbs.
  49. 49Then in beaten eggs again.
  50. 50Then in beaten eggs again.
  51. 51Then in beaten eggs again.
  52. 52Finally in panko.
  53. 53Finally in panko.
  54. 54Finally in panko.
  55. 55Fry the supplì, two at a time, in peanut oil at 170°C.
  56. 56Fry the supplì, two at a time, in peanut oil at 170°C.
  57. 57Fry the supplì, two at a time, in peanut oil at 170°C.
  58. 58Immerse them completely.
  59. 59Immerse them completely.
  60. 60Immerse them completely.

Ingredients

  • 400 g Guanicale
  • 400 g Guanicale
  • 400 g Guanicale
  • 1.1 l Acqua
  • 1.1 l Acqua
  • 1.1 l Acqua
  • q.b. Sale grosso
  • q.b. Sale grosso
  • q.b. Sale grosso
  • 500 g Riso Carnaroli
  • 500 g Riso Carnaroli
  • 500 g Riso Carnaroli
  • 2 Uova
  • 2 Uova
  • 2 Uova
  • 6 Tuorli
  • 6 Tuorli
  • 6 Tuorli
  • q.b. Pepe
  • q.b. Pepe
  • q.b. Pepe
  • 60 g Pecorino Romano DOP
  • 60 g Pecorino Romano DOP
  • 60 g Pecorino Romano DOP
  • 40 g Parmigiano Reggiano DOP
  • 40 g Parmigiano Reggiano DOP
  • 40 g Parmigiano Reggiano DOP
  • 4 Uova
  • 4 Uova
  • 4 Uova
  • 150 g Pangrattato
  • 150 g Pangrattato
  • 150 g Pangrattato
  • 100 g Panko
  • 100 g Panko
  • 100 g Panko
  • q.b. Olio di semi di arachide
  • q.b. Olio di semi di arachide
  • q.b. Olio di semi di arachide

Equipment

knifecutting boardpanpotsieveglass bowlimmersion blenderspatulatrayplastic wrapscale

Tips

  • Begin cooking guanciale in a pan without grease
  • For the risotto, cook the rice using the water absorption method.
  • Double bread the supplì for a super crispy result
  • Fry only two supplì at a time, otherwise the oil temperature drops.