Here it is, the first recipe from Tasting Rome and one of my favorite recipes from the book. The classic supplì, or rice croquette, is essentially a ball of risotto that is battered and fried. At its core is a piece of melted mozzarella which, to me, is the best part. I do not like my supplì so dry that it crumbles when you eat it. At the same time, it should not be so saucy that it becomes unwieldy when you try to eat it. I developed this recipe after my personal ideal supplì. Let me know if you like it! If you’re interested in learning more Rome’s evolving cuisine, my co-author and I will be participating in a Q&A at the 92nd Street YMCA in New York on March 30 at 7 pm. Come see us! —Kristina
Why I love this recipe: When I first discovered the supplì, I went around Rome sampling them from various places. I found that the cheese was always in one end of the supplì and sometimes wasn’t even melted. One single bite could make or break your experience — you either got all of the mozzarella at the beginning or at the end, and if it wasn’t fully melted, you just got a piece of not-so-soft cheese to boot! Therefore, my trick in making supplì is to use a long, rectangular piece of mozzarella that almost runs the length of the supplì, and once fried, I let them rest for five minutes to ensure that the heat from the supplì really melts the mozzarella. That way, you get a bit of cheese in every bite, and it is always wonderfully gooey.