We call them al telefono because the melted mozzarella looks like a phone cord as you open a hot supplì. I just love them, that’s all I have to say. Supplì are a typical street food in Italy, especially in Central Italy. You can find them almost in every rosticceria or pizzeria al taglio. Supplì are perfect as an appetizer. I will have them tonight while I watch the lounch of Falcon9 from the Kennedy Space Center!

Ingredients

500g risotto rice
400g whole peeled tomatoes
200g beef mince
200g pork mince
120g Parmigiano Reggiano
150g bread crumbs
2 eggs
1 onion
1 carrot
1/2 stick of celery
2 lt meat stock
1 glass dry white wine
350g mozzarella, well drained
Extra virgin olive oil
2lt seed oil
Salt, Pepper
Ground cinnamon
Lemon zest

 

Time

1h
\

Level

Medium

Serves

20 supplì

Directions

Finely chop the carrot, the onion and the celery.

In a large saucepan heat 5-6 tbsp of extra virgin olive oil. Fry the the onion, the carrot, and celery on a medium-low heat for 10 minutes, until soft.


Add the pork mince and the beef mince. Cook on a medium heat for 10 minutes. When the meat is slightly roasted and starts to stick to the pot, pour the wine and allow the alcohol to evaporate. Add salt at your taste.

Blend the tomatoes in a food processor and put them into the sauce pan. Cook until thick.

Add the rice and stir. Cook for a few minutes then add the stock. Add more stock every time the sauce becomes too thick. Cook until the risotto is firm.

Switch off the stove. Add the zest of 1 lemon, half tbsp of cinnamon, the Parmesan cheese and allow to cool.

When the risotto is well chilled, take a small handful of the rice and place in your palm creating an indentation in the center.
Place a piece of mozzarella in the center, and wrap the rice around the cheese creating an oblong shape. Continue to use up all the risotto in the same manner making more supplì and arrange them on a flat surface.

Beat the eggs in a small bowl and arrange the breadcrumbs on a dish. Dice the mozzarella previously drained.
Take each supplì and first dip into the egg mixture, then roll in breadcrumbs. Return to the flat surface, and continue to coat the remaining risotto balls in the same way.

Heat the oil in a heavy saucepan to 200°C .
Fry 4-5 supplì at a time until crisp and golden brown. Use a slotted spoon to remove from the oil, and place on a tray covered in paper towels.
While you finish frying, store the supplì in a warm oven.