Saturday, February 28, 2015

Suppli Al Telephono

This means "Telephone wires" since they imitate telephone wires when you bite into them and have a cheese string from your mouth to your hand. These are fun to make.

Suppli al Telefono
This is a popular appetizer from Italy that was designed to use up leftover risotto. For advance preparation, the risotto balls may be fried ahead and reheated in 350 degree oven before serving. When it's prepared and heated properly it should be stretched strands of cheese when one bites into it. It imitates telephone wires, ergo the name.

Base risotto:
4-5 c. chicken broth
1/4 cup olive oil
 4 Tbsp. unsalted butter
1 medium onion diced
 2 cups Arborio rice
1/2 c. freshly grated Parmesan cheese
salt to taste

Bring broth to a boil in a med. saucepan & keep it to a simmer (Don't let it boil away). In a separate large saucepan pan, heat olive oil and butter. Add diced onion and sauté over med. heat, until translucent 4-5 minutes. Stir in rice and cook just long enough to coat the grains thoroughly 1-2 min.
Heat on medium heat, add 1/3 cup simmering broth and cook, stirring constantly, until liquid is absorbed. Always stir in the same direction "because"….not sure why, but that’s how I was trained. Continue to add broth 1/3 cup at a time stirring constantly over med. heat until all liquid is absorbed until all liquid is gone ~ about 16 min. until rice is tender with a bite to the middle. Remove from heat and add cheese, season with salt. Allow rice to cool about 2 hours before making the balls. You may also cover and refrigerate until the next day.

Mozzarella balls:
Risotto recipe as above.
3 large eggs DIVIDED,  1 in risotto and 2 eggs for dipping
4 oz. mozzarella diced
1/2 c. Parmesan cheese grated
2 Tbsp. minced Italian parsley
salt &pepper to taste
2 cups dried bread crumbs
Vegetable oil for frying

Beat 1 egg and add to cooled risotto, mix well. Combine  Parmesan, parsley, salt and pepper.

Scoop up egg sized amount of risotto (1 1/2 Tbsp.) and lay it in the palm of your hand.
 The rice should be no more than 1/2 inch deep.
 Make an indentation in the center, fill with small diced cube of mozzarella and fold over, roll into a ball. Don't over stuff it.
 Lay it on a bake sheet and finish rolling all the balls. (*Rinse hands every 4-5 balls). Beat the remaining eggs with a little salt in a small bowl. Set breadcrumbs on a small bowl or plate. Dip the ball first into the egg, and drop into the bread crumbs and roll.

“Wet hand" and "dry hand " technique works well here! (Keep 1 for wet and 1 for dry). Lay on separate sheet. You may need to refrigerate briefly until balls become firm. Heat 3 inches of oil in the pan until 375 degrees. Test oil by dropping a few bread crumbs in the oil. They should bubble and turn brown almost instantly. Using a slotted spoon lower the rice balls into the oil.
Fry until golden brown about 2 min. (I did 3 at a time) Remove with a slotted spoon onto paper towels.
Serve immediately with PIZZA SAUCE!
When you pull them apart the string should be line string. I have not tried freezing them. You can reheat in the oven 350 degrees until done or microwave (if you are a Type A Osler)

Makes 20-24.