Quick & Easy

Anchovy suppli

A cousin of the Sicilian arancini, these Roman fried rice balls are filled with melted mozzarella.
anchovy suppli


Tomato sauce


1.To make tomato sauce, cook celery, onion and garlic in heated small frying pan, stirring, until celery is soft. Stir in paste and the water; bring to a boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce thickens.
2.Cook rice in large saucepan of boiling water, uncovered, until just tender; drain.
3.Heat olive oil in small frying pan; cook anchovy, garlic, paste and parsley until fragrant. Combine rice and anchovy mixture in large bowl with parmesan. Mix well; cool.
4.Flatten a level tablespoon of the cooled rice mixture in one hand; top with a cube of mozzarella. Cover mozzarella with another level tablespoon of the rice mixture.
5.Carefully shape rice mixture or suppli into balls. Coat suppli in flour; dip in egg, then breadcrumbs (can be made a day ahead to this stage and refrigerated, covered).
6.Heat vegetable oil in large saucepan; deep-fry suppli, in batches, until golden brown. Drain on absorbent paper. Serve suppli with tomato sauce.

Sauce can be made 2 days ahead and refrigerated, covered, or frozen for up to 3 months.


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