Fried Tomato Supplì

Method

1. Bring a pot of water to a boil. Cut a cross on the bottom of each round tomato and blanch for 10–15 seconds, then transfer to ice water.
2. Peel the tomatoes: the skin will slip off easily. Discard the skin.
3. Using a knife or a small Parisian scoop, cut off the stem end, then hollow out the inside, removing seeds and pulp. Set the pulp aside for the sauce.
4. In a pan, heat extra virgin olive oil and a clove of garlic. Add the tomato pulp, a pinch of salt, basil leaves and optional oregano. Cook slowly until reduced, then blend with an immersion blender to make a smooth tomato sauce.
5. Fill each hollowed tomato with mozzarella cheese (diced or torn). The tomatoes can be slightly split; that's fine.
6. Prepare the breading station: beat eggs in one bowl, place breadcrumbs in another.
7. Dip each stuffed tomato first in egg, then in breadcrumbs, using one hand for wet and one for dry to avoid clumping.
8. Place the breaded tomatoes on a tray and refrigerate for about 1 hour to set the coating.
9. For the basil cream: heat extra virgin olive oil in a small pot, add a thin slice of potato and a generous amount of fresh basil leaves. Sauté briefly, then add a cube of ice and a splash of water. Once the ice melts, transfer everything to a blender and blend until smooth and creamy. Adjust seasoning if needed.
10. Heat sunflower oil in a deep pot to 180°C (350°F). Fry the chilled stuffed tomatoes for about 4–5 minutes until golden and crisp. (The chef says 45 minutes but this seems to be a transcription error; fry until golden and the cheese is melted.)
11. Drain on paper towels and let excess oil absorb.
12. To plate: spoon some tomato sauce on the plate, place the fried tomato on top, grate Parmesan cheese over it, drizzle with basil cream, and garnish with a fresh basil leaf.