Chop the mozzarella into strips and place them in a sieve with a plate underneath to drain any excess of water.

In a large saucepan add the oil and onions. On low heat let them cook slowly, add a pinch of salt and stir. Cook for a few minutes until they soften.

Add the beef mince and a pinch of salt. On medium-high heat brown the meat, add the wine and let it evaporate.

Lower the heat, add the passata and the salt and pepper, stir and bring to a simmer. Put a lid on and cook on low heat until the passata thickens and reduces in size. Taste and adjust with more salt and pepper, according to your taste.

Increase the heat, add the rice and mix it well with the sauce.

Add enough boiling water to cover the rice. Cook slowly and stir, keeping an eye on the rice, never letting it dry out and adding extra boiling water when required. Add some salt during the cooking, and taste often to see how much more is required.

It will take you up to 20 minutes to cook the rice al dente. When the rice has doubled in size and is all compacted, keep it on a low heat, add some pepper and stir well.

Add the butter and stir to incorporate it with the rice.

Take the pan off the hob. Add the grated parmesan and stir well. Add the eggs and mix well with a wooden spoon until the eggs are well incorporated with the rice.

Transfer the rice to a baking dish and even it out. Let rest for a couple of hours, or until it gets cold and sticky.

When the rice is ready, you can start putting the croquettes together. Each supplì will weigh between 50g and 60g.

Prepare 3 different plates. On the first, place the mozzarella. On the second, beat the egg whites lightly with a fork. On the third plate, add some breadcrumbs.

Take a tablespoon of rice and place it in your hand. Add a strip of mozzarella across it. Take another tablespoon of rice and add it on top. Shape the content in your hand into a ball, making sure that the mozzarella is covered properly by a layer of rice.

Coat the supplì in the egg whites first, then move it to the plate with the breadcrumbs and coat it very well.

Carry on until all the rice is used up. Prepare a big plate and line it with kitchen paper.

In a small and deep saucepan add 500ml of oil and heat it up. To test that the oil is ready, drop in some breadcrumbs.

Cook a maximum of 3 supplì in the saucepan at the same time. When you add them, let them cook for a few seconds first without moving them. Then keep stirring them very gently, turning them often until they get golden and crispy.

Take them out and transfer to a plate lined with kitchen paper. After the first 10-15 supplì, you might need to change the oil.

Serve the supplì hot, sprinkle a bit of salt on top and share with your favourite person.