Suppli al Telefono
Suppli al telefono is one of the many, different street food dishes available in Italy. Enjoy deep fried rice balls with ragu and stringy mozzarella. Why not combine them with a lovely glass of white wine like Veridiccio or Lugano. The combination of dry white wine and crispy suppli will do wonders for for your taste buds!
Servings: 4 people
Calories: 450kcal
Equipment
Ingredients
- 300 g Bolognese sauce
- 150 g Arborio Risotto rice
- 400 ml Vegetable Stock
- 2 each Eggs
- 125 g Mozzarella Cheese
- 120 g Red Onion
- 100 g Breadcumbs
- 60 g White Flour
- 100 ml White wine
- 10 g Parmesan cheese
- 10 g Fresh basil Leaves
- Salt and Pepper to taste
Instructions
- Pour the stock in a pot and bring to a simmer
- In a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on a low heat and cook until the onions are translucent. Then increase the heat and add the rice. Steer constantly, it is important that every rice grain is coated with the hot oil and toasted.
- After about one minute, the rice will turn from white in colour to a translucent yellowish, now pour the wine and steer. Once the wine (and the alcohol) is evaporated add the first ladle of hot stock, basil leaves and the Bolognese sauce (you can find recipe for bolognese sauce by clicking the link) .
- Steer the rice regularly adding stock every time is drying up
- After about 17-18 minutes the rice should be ready, it should be cooked but have still a bite in the centre. Decant on a large tray, spread thinly and let it cool as quickly as possible.
- Once the rice has cooled down completely, place in a mixing bowl, add the grated parmesan. Mix the mixture well.
- Divide the mix into 8 to10 bowls or alternatively use an ice cream scoops in order to have uniform size suppli.
- In your hands, shape the suppli in the classic sub shape, force your finger in the middle creating a cavity. After the space is made, place the mozzarella strip inside and close pressing firmly.
- Once all suppli have been formed prepare for the breading: place the flour and the breadcrumb in separate large bowl; break and beet slightly the eggs in a smaller bowl.
- Firstly - one by one, roll the suppli in the flour.
- Secondly - deep in the egg mix.
- Thirdly - roll in the breadcrumb, making sure all the parts are covered.
- Finally - rest the suppli in the fridge until you are ready to fry them.
- If you have a fryer, set it up at 160 C or 320 F, alternatively use a deep large
pan and use a probe to control the temperature - Fry the suppli for 5/6 minutes mooing them and flipping often ensuring an even colour and crispiness is achieved.
- Rest suppli on the kitchen paper towel to absorb the extra grease and oil before serving
Notes
HINTS AND TIPS
- Ensure the oil is at the right temperature by using a probe. If the oil is too cold, the suppli will absorb the oil, resulting in a greasy and unappetizing dish. When frying in excessively hot oil, the supply will overcolor or even burn on the outer layer.
- Place the suppli on absorbent kitchen tissue after frying to avoid any excess oil on the plate.
- You can serve suppli with arrabiata sauce or tomato and basil sauce, depending on your preference.
- If the rice is a bit wet and difficult to mould, add a little breadcrumb to the mix before forming.
Nutrition
Calories: 450kcal | Carbohydrates: 50g | Protein: 20g | Fat: 15g
