Name: Anchovy suppli
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: Tomato sauce; 1 trimmed stick celery (75g), chopped finely; 1 small brown onion (80g), chopped finely; 1 clove garlic, crushed; 1/2 cup (140g) tomato paste; 1 1/2 cup (375ml) water; 2 cup (400g) medium-grain rice; 2 teaspoon olive oil; 90 gram canned anchovy fillets in oil, drained, chopped finely; 2 clove garlic, crushed; 2 tablespoon tomato paste; 1 tablespoon finely chopped fresh parsley; 2 tablespoon finely grated parmesan cheese; 125 gram mozzarella cheese, cut into 1cm cubes; plain flour, for dusting; 2 eggs, beaten lightly; 1 cup (100g) packaged breadcrumbs; vegetable oil, for deep-frying

Ingredients

Tomato sauce

1 trimmed stick celery (75g), chopped finely

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

1/2 cup (140g) tomato paste

1 1/2 cup (375ml) water

2 cup (400g) medium-grain rice

2 teaspoon olive oil

90 gram canned anchovy fillets in oil, drained, chopped finely

2 clove garlic, crushed

2 tablespoon tomato paste

1 tablespoon finely chopped fresh parsley

2 tablespoon finely grated parmesan cheese

125 gram mozzarella cheese, cut into 1cm cubes

plain flour, for dusting

2 eggs, beaten lightly

1 cup (100g) packaged breadcrumbs

vegetable oil, for deep-frying

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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