Ingredients
Method
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.
Note
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