Pescatarian Supplì

Finely dice the onion, mince the garlic, cut the white fish fillets into small pieces, cube the fresh mozzarella into 12 small pieces, grate the Pecorino Romano, beat the eggs in a shallow bowl, and chop the parsley for garnish.

Heat 1 tablespoon of extra-virgin olive oil in a large saucepan over medium heat until shimmering.

Add the diced onion and sauté for 5 minutes until soft and translucent.

Stir in the minced garlic and cook for 1 minute until fragrant.

Add the fish pieces to the pan and cook for 3 minutes, stirring occasionally, until they begin to break apart and turn opaque.

Stir in the tomato paste and cook for 2 minutes, stirring constantly, until the paste darkens slightly.

Pour in the crushed tomatoes and fish stock, then add the dried oregano, salt, and black pepper. Bring the mixture to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until the sauce thickens. Use a thermometer to confirm the fish reaches an internal temperature of 63°C (145°F).

Meanwhile, bring 1 liter of salted water to a boil over high heat in a separate large pot.

Add the Arborio rice to the boiling water and cook for 18–20 minutes, stirring occasionally, until tender but still firm to the bite.

Drain the rice in a colander and transfer to a large bowl to cool for 5 minutes.

Fold the fish ragù and grated Pecorino Romano cheese into the cooled rice until evenly combined.

Wet your hands with cold water and divide the rice mixture into 12 equal portions, shaping each into a ball. Insert one cube of fresh mozzarella into the center of each rice ball and gently reshape to enclose the cheese completely.

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Place the beaten eggs in one shallow bowl and the panko breadcrumbs in another. Roll each rice ball in the beaten egg, allowing excess to drip away, then roll in the panko breadcrumbs until evenly coated on all sides.

Arrange the breaded supplì on the prepared baking tray, spacing them 2 cm apart, and brush each supplì lightly with the remaining 1 tablespoon of olive oil.

Bake in the preheated oven for 20–25 minutes until the breadcrumb coating is golden brown and crispy.

Remove from the oven and allow to cool for 3 minutes before serving.

Garnish with fresh chopped parsley and serve warm.