Suppli al Telefono with Marinara and Basil

In a bowl, combine the cooked arborio rice with the tomato passata and half of the grated Parmigiano until well incorporated and tinted a light red.

Take a small handful of the rice mixture (about 1/4 cup), flatten it in your palm, and place a cube of mozzarella in the center. Gently shape the rice around the cheese into a tight, oblong croquette, ensuring the mozzarella is fully sealed inside.

Roll each croquette in the beaten egg, then coat thoroughly with the breadcrumbs mixed with the remaining Parmigiano.

Heat the olive oil in a deep, heavy-bottomed skillet over medium-high heat until it shimmers. Carefully place the suppli in the pan, frying in batches to avoid overcrowding.

Fry for 3-4 minutes, turning occasionally with a slotted spoon until the crust is deeply golden brown and sounds hollow when tapped.

Drain briefly on a paper towel, sprinkle with a pinch of sea salt, and serve warm. Pulling them apart should reveal the iconic 'telephone wire' string of melted mozzarella.