Rice Supplì with Tomato and Mozzarella

Method

1. Prepare the broth: put cold water, Parmesan rind, a spring onion, and basil in a pot. Bring to a boil and simmer for 20-30 minutes.
2. For the sauce, heat olive oil in a heavy saucepan. Add a whole garlic clove, basil stems, and sliced spring onion. Sauté gently without burning.
3. Add the tomato passata and a pinch of salt. Let it simmer for about 35 minutes until it thickens.
4. Add the raw rice directly to the tomato sauce. Stir and gradually add the hot broth, little by little, as the rice absorbs the liquid. Cook until al dente.
5. When the rice is almost dry, add grated Grana Padano cheese and fresh basil leaves. Stir well to incorporate. Season with salt and pepper if needed.
6. Spread the rice onto a ceramic or metal tray and let it cool completely. Then cover with plastic wrap directly on the surface and refrigerate until firm.
7. Make the breadcrumbs: process dry bread in a bag until coarse and uneven.
8. For the batter: beat an egg with a little flour and water until smooth and runny, but not too thick.
9. Cut fior di latte or mozzarella into strips.
10. Wet your hands and take a portion of the cooled rice. Place a piece of cheese in the center and shape into an elongated oval (supplì).
11. Dip each supplì into the batter, then coat thoroughly in the breadcrumbs. Press gently so the breadcrumbs adhere.
12. Heat oil (peanut or extra virgin olive oil) to 170°C (340°F). Fry the supplì in batches, turning occasionally, until golden and crispy all over.
13. Remove with a slotted spoon and drain on a plate lined with a wire rack or paper towel. Let rest a few minutes before serving.