Suppli Al Telefono Fried Rice Cheese Balls Recipes

RICE BALLS STUFFED WITH MOZZARELLA AND BEEF (SUPPLì AL TELEFONO)

Steps:

• In a large saucepan over medium-low heat, heat olive oil and add onion. Sauté until soft and golden, about 10 minutes. Add beef and sauté until browned. Add tomatoes and season to taste with salt and pepper. Simmer for 5 minutes.
• Add 2 cups vegetable broth and bring to a boil. Add rice and simmer, stirring constantly, until mixture is very thick and rice has no crunch but is still firm, about 15 minutes. If pan becomes dry during cooking, add more broth as needed. Remove from heat and stir in Parmigiano-Reggiano. Spread in a flat container or pan and allow to cool. Rice may be covered and refrigerated for up to 24 hours.
• Once rice has cooled, roughly divide it into 12 to 14 mounds. Line up the flour, eggs and bread crumbs in three shallow bowls. Scoop about two-thirds of a mound of rice and hold it in your hand. Press a cube of mozzarella into middle, top with remaining third of mound, and shape rice around it to form a ball, making sure mozzarella is securely closed in center. Roll rice ball in flour, then eggs, then bread crumbs; set aside.
• Fill a large skillet with about 1 inch of oil. Place over medium heat and allow to become very hot but not smoking. Add all the rice balls and allow to sit until golden brown underneath, 1 to 2 minutes, then turn to brown other sides. Drain on paper towels and serve immediately.

SUPPLì AL TELEFONO (RICE BALLS)

Steps:

• Brown chopped onion in 1/4 cup extra-virgin olive oil. Add rice and toast briefly. Add broth in ½ cup increments and cook rice until al dente. Once cooked, spread out on a tray to cool.
• Place rice in a bowl. Mix well with 1 egg and 3 Tbsp. grated Grana Padano cheese. Cut prosciutto into small cubes (1/8"). Shape rice mixture into 10 oval-shaped supplì (rice balls) and stuff each with prosciutto cubes and 2-3 mozzarella cubes.
• Whisk 2 eggs and flour in a bowl into a batter. Place breadcrumbs in another bowl. Dip rice balls in the batter, letting the excess drip off, then dredge in plenty of breadcrumbs, pressing gently to adhere.
• Pour oil into a heavy pot and heat to 350°F. Carefully lower rice balls into oil with a slotted spoon and fry, gently turning until evenly golden brown, 6-8 minutes. Transfer to paper towels to drain and serve immediately.

SUPPLI AL TELEFONO (FRIED RICE & CHEESE BALLS)

Steps:

• Beat eggs in medium sized bowl.
• aAdd risotto (be gentle don't mash up the rice).
• Scoop 1 tablespoon of rice into your cupped hand OR keep in it that spoon and grab another tablespoon to get the other side.
• Place one cube of cheese in the middle of the risotto.
• Place another tablespoon of risotto on top of cheese and pat into a ball (OR put two spoons together and seal edges).
• Roll ball in bread crumbs and place on a sheet of wax paper.
• Repeat until mixture and cheese is gone.
• Refrigerate for up to half an hour.
• Preheat oven to 250°F.
• Fry no more then 5 at a time for about 5 minutes or until they are a light brown and crispy on the outside and the cheese is melted.
• Take a casserole dish, line with paper towels - place balls on towels to drain and keep warm in oven for up to 10 minutes if needed.