Roman rice croquettes with mozzarella (Supplì)

1. Sweat the finely chopped onion in the olive oil for 5 minutes, add the mince and brown it, breaking it up; pour in the passata, season with salt and pepper and simmer for 15 minutes.

2. Add the rice and cook for about 16-18 minutes, adding the hot stock a ladleful at a time and stirring, until the rice is tender and the mixture thick; take off the heat and stir in the parmesan and butter.

3. Spread the rice out in a tray and let it cool completely (best made the day before and chilled in the fridge).

4. Cut the mozzarella into cubes of about 1.5 cm; with wet hands, take a heaped tablespoon of rice in your palm, put a mozzarella cube in the middle and shape a cylindrical croquette about 8 cm long - you'll get about 12.

5. Roll the croquettes in beaten egg, then in breadcrumbs (you can coat them twice for a crunchier crust).

6. Deep-fry in batches in oil at 170 °C for 4-5 minutes until golden, drain on kitchen paper and serve hot.

Tip: In Rome they're called "supplì al telefono" because when broken open the mozzarella stretches like a telephone cord; you can also make them with leftover risotto, and breaded croquettes freeze well.