12
1 hour 30 minutes

Ingredients

Supplì al telefono

  • 1 small onion, diced
  • 1 garlic clove, sliced
  • 150g of beef mince
  • 2 sprigs of thyme, leaves picked
  • 100ml of red wine
  • 400g of passata
  • 200g of risotto rice
  • 200ml of beef stock
  • 1 knob of butter
  • 10g of Parmesan, grated
  • 125g of buffalo mozzarella
  • 1 egg
  • 50g of flour
  • 100g of breadcrumbs
  • olive oil

Method

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