RAGU SAUCE • chicken giblets 200 g • tomato puree 400 g • garlic clove 1 • coarse sausage 1 • glass of white wine 1 • butter 50 g Clean the chicken giblets, cut them into small pieces, and fry them in a pan with butter and garlic. Add the sausage without casing, simmer with the white wine until reduced, add the tomato and cook over low heat. SUPPLÌ • arborio rice 200 g • parmesan cheese 30 g • butter 50 g • whole eggs 4 • fiordilatte mozzarella 200 g • chicken broth 1 l • sunflower oil 1 l • breadcrumbs to taste Toast the rice in a pan and start cooking with the hot broth. Halfway through cooking, add the ragu sauce, finish the preparation leaving the rice dry, stirring in the butter and parmesan cheese. Cool the rice by laying it on a baking tray. Cut the fiordilatte cheese and let it dry on paper towels. When the rice is cold, prepare the supplìs, filling them with a generous dose of fiordilatte. Place in the refrigerator for at least four hours. Bread the supplìs with egg and breadcrumbs and fry in hot oil. 43
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