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Ingredients
- 1 onion
- 1 carrot
- 1 celery stalk
- 80g extra virgin olive oil
- 800g peeled tomatoes
- 15g salt
- 3g sugar
- 290g Carnaroli rice
- 80g butter
- 110g Parmesan cheese
- 15 basil leaves, finely chopped
- Mozzarella cheese, cut into strips
- Sunflower oil, for frying
- 00 flour, for coating
- Eggs, beaten
- Breadcrumbs, for coating
Instructions
Cut the onion, carrot, and celery into coarse pieces.
Heat the extra virgin olive oil in a pan and add the chopped onion. Cook over low heat for about 8 min until browned
Add the peeled tomatoes, salt, and sugar to the pan. Blend the mixture using an immersion blender for about 3 min until smooth.
Cut the mozzarella into strips and drain to remove excess milk.
In a separate pan, toast the Carnaroli rice for 3 min.
Add the toasted rice to the tomato sauce and cook over medium heat for 15 min.
Stir in the butter, Parmesan cheese, and chopped basil leaves.
Transfer the mixture to a baking tray and let it cool.
Once the mixture is cold, take a spoonful of the mixture and insert a strip of mozzarella cheese in the center. Shape the mixture into a ball, enclosing the mozzarella.
Coat the suppli first with 00 flour, then dip it into the beaten egg, and finally coat it with breadcrumbs.
Heat sunflower oil in a deep pan or fryer to 160° C.
Fry the suppl in the hot oil until they turn golden brown.
Remove the suppli from the oil and place them on a paper towel to drain excess oil.
Serve the supplì hot as a delicious snack or appetizer.
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