Ingredients
- Vegetables for the mirepoix: 2 carrots, 1 stick celery, 2 shallots
- 150g fresh green peas
- 300g tomato passata
- 330g cooked rice (short grain, such as Japanese sushi rice)
- 50g grated Parmesan cheese
- 50g grated pecorino cheese
- 100g fresh mozzarella (squeezed to remove excess liquid and cubed)
- Basil leaves
- 1 egg, beaten
- Salt and pepper to taste
- Extra virgin olive oil to taste
- Breadcrumbs for coating
- Oil for frying
Directions
Step 1
For the mirepoix, sauté the finely diced shallot, celery and carrot in a little extra virgin olive oil and add some fresh basil. When the mirepoix is well-softened, add the peas and sauté lightly, then pour in the passata, season and cook for 30 mins over a low heat.
Step 2
Once ready, place in a large bowl with the cooked rice. Add the Parmesan cheese and stir well to combine. Taste and season if needed, then leave to cool. To form the supplì, take some of the cold rice mix in the palm of your hand, create a cavity in the centre, insert a chunk of mozzarella and close the supplì with more rice mixture.
Step 3
Use your hands to form a ball or oval shape, then dip first in the beaten egg and then in the breadcrumbs. Continue until all the ingredients are used up. Fry at 170°C, turning them to cook evenly.
