Supplì

Method

1. Finely chop carrot, celery, onion, and garlic for the soffritto. Heat oil in a large pan and sauté the soffritto with a few basil leaves until softened and caramelized.
2. Add the tomato passata, season with salt and pepper, and add bay leaves. Bring to a boil and cook on high heat for 3 minutes.
3. Add the Carnaroli rice directly into the sauce (do not toast). Cook, stirring occasionally, adding broth as needed, until the rice is al dente ('al chiodo').
4. Remove from heat. Add butter and grated Parmesan, and mantecare (stir vigorously) until creamy.
5. Spread the rice evenly on a tray, cover with plastic wrap in contact, and let cool completely at room temperature, then refrigerate overnight until firm.
6. Cut the fior di latte mozzarella into sticks and season generously with black pepper.
7. Prepare the batter: mix flour and water until smooth, slightly runny consistency.
8. Take a portion of cooled rice, place a mozzarella stick in the center, cover with another portion of rice, and shape into a ball or oval. Ensure no air pockets. Repeat to form all supplì.
9. Dip each supplì in the batter, let excess drip off, then coat thoroughly with panko (or breadcrumbs), pressing gently to adhere.
10. Heat seed oil to 170°C. Fry the supplì in batches (max 3 at a time) for about 2 minutes, until golden brown and crispy. Do not touch them during frying.
11. Drain on a wire rack. Serve hot.