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Supplì al telefono

Suppli al telefono – beef, tomato and mozzarella croquettes
  • Snack
  • medium
  • 12
  • 1 hour 30 minutes, plus at least 2 hours chilling time

PT1H30M

PT2H

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Ingredients

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Method

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1
To begin, sauté the onions and garlic in a glug of olive oil until soft. Add the mince and thyme leaves and cook until the mince is nicely browned
2
Add the red wine and reduce by half. Next, add the passata and leave to simmer for 20 minutes
3
Add the risotto rice and cook until it has absorbed most of the passata. After this time, add a couple of splashes of beef stock and again wait for the rice to absorb the liquid. Repeat the process, adding a small amount at a time, until the rice is almost ready but a little undercooked. Remove from the heat
4
Stir in the butter and grated Parmesan, then spread over a cling film-lined tray to allow the rice to cool quickly. Chill in the fridge overnight or until completely cold and set
5
Tear the mozzarella into 12 even strips and, using a knife, cut the set rice into 12 even portions
6
Take one of the portions of rice, lay it flat in your hand, and place the mozzarella in the centre. Roll the rice and around until you have a nice neat cylinder. Place on a clean plate and repeat to form the remaining supplì
7
Preheat a deep-fryer or deep pan of oil to 180°C
8
Prepare a bowl of whisked egg, a plate of flour and a tray of breadcrumbs. One-by-one, roll the supplì in the flour, then the egg, and finally coat in the breadcrumbs
9
Deep-fry the supplì in batches until golden, then drain on kitchen paper. Serve hot to ensure a nice gooey cheese centre
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Supplì al telefono

 
 

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