ITALIAN SUPPLI
The full name of these delicious little rice balls is Suppli
al Telefono - meaning "croquettes on the telephone " The name comes
about because, pulled apart after cooking, the hot cheese in the center runs
into strings, like telephone wires.
YOU WILL NEED
- 1 1/2 cups long-grain rice
- 15g ( 1/2 oz ) butter
- 1 small onion
- 1/2 cup dry white wine
- 2 1/2 cups hot water
- 1 chicken stock cube pinch saffron
- Salt
- pepper
- 15g ( 1/2 oz ) butter, extra
- 1 tablespoon grated parmesan cheese
- 2 eggs 90g ( 30z ) mozzarella cheese
- 2/3 cup packaged dry breadcrumbs oil for deep-frying
ITALIAN SUPPLI RECIPE:
Heat butter in a pan, and add peeled chopped onion. Cook
until onion is tender. Add rice, and stir for 1 to 2 minutes or until rice
glistens with butter. Add wine, half of the hot water, the saffron and crumbled
stock cube, salt, and pepper. Bring to a boil, and stir well. When this water
has almost evaporated, add re remaining water, reduce heat, and cook uncovered
until this water has been absorbed, approximately 10 to 15 minutes. Stir in
extra butter and parmesan cheese. Cool.
Beat eggs lightly with a fork until they are just combined
Add to rice mixture and stir gently with a fork, taking care not to mash the
rice grains. Cut the mozzarella into 1cm ( in ) cubes.
Place a tablespoon of rice in one hand, add a cube of
cheese, and then cover the cheese with another tablespoon of rice.
Pat the mixture into a ball. The cheese must be completely
surrounded. Roll the balls in breadcrumbs. The balls can be fried at once but
become easier to handle if refrigerated for a few hours.
Heat the oil in a deep pan Fry the balls, 4 or 5 at a time
for 5 minutes or until they are golden brown. Drain them on absorbent paper.
Makes about 18
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