STEP 1: Prepare the coating for the Suppli by whisking together the flours, salt and milk (if using the sourdough discard add at this stage) in a mixing bowl. In a separate bowl, place breadcrumbs.
STEP 2: Ensure that the orzo mixture is really cold (this makes it easier to work with), place a dessert spoonful/ ice cream scoop amount of the mix on a piece of parchment paper then press out with your fingertips into roughly a 5cm diameter.
STEP 3: Place a heaping teaspoon of Superstraccia® into the centre of the orzo mix, place three pieces of the sliced chillies on top before topping with a little more of the orzo mixture. Bring the parchment together in your palm and gently scrunch the paper together to form a ball.
STEP 4: Now the messy bit! Coat each ball first in the flour/milk mix then roll in the breadcrumbs, making sure you get a good, even coating. Transfer to a parchment lined tray, rinse your hands then repeat with the rest of the mix. Once all of the Suppli are ready, chill in the freezer for 10-15 minutes whilst you heat the oil to a deep frying temperature of 180c.
STEP 5: When the oil is at temperature, remove Suppli from the freezer and give them a final roll between your palms to shape into balls. Gently lower into the hot oil with a spoon, fry for 6 minutes, turning regularly to get an even fry until they are nicely golden all over.
STEP 6: Using a spider spoon, transfer Suppli to a cooling rack and allow them to sit for 5-10 minutes before eating.