Anchovy Arancini - cooking recipe

Ingredients

1 stalk celery, trimmed, chopped finely
1 None small Spanish onion, chopped finely
1 clove garlic, minced
1/2 cup tomato paste
None None Anchovy Arancini
14 oz medium-grain rice
2 tsp olive oil
3 oz canned anchovy fillets in oil, drained, chopped finely
2 cloves garlic, minced
2 tbsp tomato paste
1 tbsp finely chopped fresh parsley leaves
2 tbsp finely grated Parmesan cheese
4 oz mozzarella cheese, cut into 1/3 inch cubes
None None flour, for dusting
2 None large eggs, beaten lightly
1 cup dried breadcrumbs
None None vegetable oil, for deep-frying

Preparation

To make the tomato sauce, oil a small frying pan and place over medium heat. Cook celery, onion and garlic, stirring, until celery softens. Add tomato paste and 1 2/3 cups water. Bring to a boil then reduce heat and simmer for 15 mins, or until sauce thickens.
Meanwhile, cook rice in boiling salted water until just tender. Drain.
Heat olive oil in a small frying pan over medium heat. Cook anchovies, garlic, tomato paste and parsley until fragrant. Transfer to a large bowl along with anchovy mixture and Parmesan. Let cool.
Roll cooled rice mixture into balls using 2 tbsp rice mixture then stuff with mozzarella. Coat arancini in flour, shaking off excess. Dip into lightly beaten eggs then coat in breadcrumbs.
Heat vegetable oil in a large saucepan to 350\u00b0F. Working in batches, deep-fry arancini until golden brown. Transfer to paper towels to drain. Serve with tomato sauce.