CACIO E PEPE SUPPLÌ (ROMAN-STYLE ARANCINI) WITH ROASTED ONION KETCHUP
MAKES 20 SUPPLÌ AND 1 CUP KETCHUP / PREPARATION 1 HOUR / COOKING 55 MINUTES
2 tablespoons extra virgin
olive oil
30g butter
1 white onion, finely diced
500g risotto rice
1 cup white wine
2 litres vegetable stock
100g pecorino or parmesan cheese, finely grated
1 tablespoon cracked black pepper
100g mozzarella, cut into small cubes flour, for coating
2 eggs, lightly beaten
3 cups fine breadcrumbs neutral oil (we used peanut), for frying zest of one lemon, to serve
FOR THE ONION KETCHUP
2 red onions, quartered
2 brown onions, quartered
1 tablespoon extra virgin olive oil
2 sprigs rosemary
2 cloves garlic
1 teaspoon smoked paprika
2 tablespoons malt vinegar
1 tablespoon raw sugar
1 tablespoon tamari
Heat the olive oil and butter in a large pan over a medium heat. Add the onion and fry until soft, then add the risotto rice and cook until slightly toasted. Add the wine and stir until evaporated. Gradually add the stock to the rice using a ladle or cup, stirring continuously and giving time between additions until the rice is al dente and all the liquid absorbed – about 20 minutes. Once the rice is al dente, remove from the heat and stir in the pecorino and black pepper. Leave to cool for an hour.
Meanwhile, make the onion ketchup. Place the onions in a large roasting dish with the olive oil, rosemary and garlic. Season and toss to combine, then bake for 25-30 minutes at 170°C fan bake until the onions are soft. Remove from the oven, discard the rosemary and leave to cool for a few minutes, then whizz with a stick blender or food processor with the paprika, vinegar, sugar and tamari. Blend until smooth. You may need to add a teaspoon of hot water to loosen the mixture, and depending on the sweetness of your onions, you might like to add a bit more vinegar or tamari at this point. Strain through a sieve and set aside.
Once the rice is cool enough to handle, shape into elongated balls, pressing a piece of mozzarella into the centre. Place on a tray lined with baking paper.
Put the flour, egg and breadcrumbs in separate bowls. Dip the rice balls in the flour, then the beaten egg and then into the breadcrumb mix, patting them on if necessary.
Working in batches of 3 or 4, fry the supplì for 2 minutes, then lift out to rest for 30 seconds, before returning to the oil for another 30-40 seconds. Drain on a paper towel, sprinkle with lemon zest and season with sea salt and cracked pepper. Serve hot with the onion ketchup.