Serves 1
Directions
- 1Remove the rind from the guanciale.
- 2Cut the guanciale into small cubes.
- 3Cook the guanciale in a pan over medium heat without adding fat, until crispy.
- 4Drain the guanciale to separate it from its grease.
- 5Boil water in a pot and lightly salt it.
- 6Pour the rice into the boiling water.
- 7After 15 minutes, check if the rice is cooked and there is only the rice's starch in the pot.
- 8In a tall glass, add the eggs, egg yolks, pepper, Pecorino Romano, Parmigiano Reggiano, and guanciale grease.
- 9Blend with an immersion blender.
- 10Mix the cooked rice with the guanciale and the cheese and egg mixture.
- 11Spread the mixture on a baking sheet and let it cool.
- 12Cover with plastic wrap and refrigerate for 12 hours.
- 13Wet your hands, then take 100g of rice.
- 14Shape into a cylindrical form.
- 15Dip each supplì first in beaten eggs.
- 16Then in breadcrumbs.
- 17Then in beaten eggs again.
- 18Finally in panko.
- 19Fry the supplì, two at a time, in peanut oil at 170°C.
- 20Immerse them completely.
Ingredients
- 400 g Guanicale
- 1.1 l Acqua
- q.b. Sale grosso
- 500 g Riso Carnaroli
- 2 Uova
- 6 Tuorli
- q.b. Pepe
- 60 g Pecorino Romano DOP
- 40 g Parmigiano Reggiano DOP
- 4 Uova
- 150 g Pangrattato
- 100 g Panko
- 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.
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