Supplì alla Capitolina

Preparation:

Preparation: Finely chop the carrot, onion and parsley, using the crescent, then place the mince in a saucepan with 50 g of butter and a spoonful of olive oil and fry over moderate heat for 5 minutes. After this time, put the veal in the saucepan and brown it over medium heat. When the meat is lightly browned on all sides, sprinkle it with half a glass of dry white wine, let it evaporate, then add the peeled tomatoes, season with the necessary salt and a grind of pepper and cook for 40 minutes over moderate heat. In the meantime, boil the rice al dente in a saucepan with boiling salted water, then drain it, transfer it to a bowl and season it with the rest of the butter and the cooking juices from the meat. Mix well, then add a whole egg and the grated Parmesan, finally season with salt. Obtain from the mixture many elongated meatballs, shaping them with your hands. Place a piece of veal and a piece of mozzarella in the center of each of them, then dip them in the second egg, beaten, and in the breadcrumbs. Fry the supplì in a pan with the rest of the hot oil, over moderate heat, until they are well browned on all sides. Then remove them from the container and pass them on a sheet of absorbent kitchen paper, in order to eliminate the excess absorbed grease. Serve the supplì piping hot.