SUPPLì AL TELEFONO (RICE BALLS)
Supplì al telefono (fried stuffed rice balls) are a star among Roman street food. Break apart when piping hot and melty mozzarella swings like a telephone cord, hence the name 'al telefono'.
Provided by Redazione Web
Categories appetizers
Time 1h30m
Yield 10
Number Of Ingredients 11
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.
ROMAN-STYLE STUFFED RICE BALLS "SUPPLì AL TELEFONO"
This is a classic of Roman cuisine...our version of street food. Luscious rice balls stuffed with meat and cheese. As you bite into the supplì the cheese stretches out and resembles a telephone cord; hence the name "al telefono". Originally the meat used was chicken gizzards, but nowadays many people make supplì with ground veal. Often mushrooms and mortadella are also added to the filling.
Provided by Wendy
Categories Appetizer Side Dish street food
Time 1h20m
Number Of Ingredients 11
Steps:
- Cook the rice in the broth along with 4 of the tomatoes from the can of peeled tomatoes until al dente, or according to package instructions (usually around 15 to 18 minutes).
- Remove from the heat and stir in two beaten eggs and the Parmesan cheese.
- Set aside to cool thoroughly.
- Sauté the ground veal in olive oil until cooked through.
- Add the rest of the canned tomatoes and their juice to the veal.
- Simmer uncovered on low until the sauce is nice and thick, about 20 to 30 minutes.
- While the sauce is cooking cut the mozzarella into 1 centimeter (1/3 inch) cubes.
- Take a small amount of rice in your hands and roll into oblong balls, roughly the size of an egg.
- Set aside and repeat with the rest of the rice mixture.
- Use your finger to make a hole in each rice ball, just large enough to insert a small spoonful of meat sauce and one or two cubes of mozzarella.
- Make sure to reseal each hole firmly.
- Dip the rice balls in the beaten eggs, then roll in the bread crumbs.
- Fry a few rice balls at a time in enough oil to just cover the rice balls.
- Turn occasionally and when the rice balls are golden and crunchy on the outside drain on newspaper covered with paper towels.
- Serve immediately.
Nutrition Facts : ServingSize 85 Grams, Calories 692 kcal, Carbohydrate 80 g, Protein 30 g, Fat 28 g, SaturatedFat 9 g, Cholesterol 219 mg, Sodium 1101 mg, Fiber 5 g, Sugar 7 g
RICE BALLS
Steps:
- Melt butter in a large pot, pour in uncooked rice and cook for 2 minutes. Add saffron, if using and pour in wine until wine evaporates. Begin stirring in boiling water until rice is tender. Cook rice uncovered. Add salt and pepper, to taste. When rice is cooked take off heat, mix in cheese and 2 eggs. Place in refrigerator, covered, for 2 hours or overnight. Rice must be chilled.
- In a large frying pan over medium heat add oil, saute onions and the chopped garlic for 2 minutes, add in the beef and pork, and brown. Remove excess grease. Add in basil, tomato paste, tomato sauce , water, and sugar until it all becomes thick in texture. Add peas while still warm, take off heat and set aside. Add salt and pepper, to taste.
- Take 2 tablespoons of the rice mixture, place in hand and form a small cup.
- Place 1/2 teaspoon of the meat mixture to center of the rice cup, add 1 teaspoon of the rice over the meat mixture and roll in a ball. Roll the rice ball in the remaining eggs and then roll that into the bread crumbs. Heat vegetable oil to 360 degrees F. Deep-fry rice balls until browned, place on a paper towel lined plate or dish.
- Before serving garnish with cheese and/or the extra sauce.
STUFFED RICE BALLS
Steps:
- Make the ragù (up to 3 days in advance)
- Heat 1/4 cup olive oil in a 3-quart saucepan over medium heat. Crumble in the meat and add the onion. Cook, stirring often, until the water given off by the meat is evaporated and the meat and onion begin to brown, about 10 minutes.
- Season the beef and onion lightly with salt. Stir in the carrots and celery and continue cooking until the vegetables are tender, about 10 minutes. Stir in the tomatoes, tomato paste, red pepper, and salt to taste. Adjust the heat to simmering and continue cooking, stirring occasionally, until the sauce is thickened, about 30 minutes. If the sauce starts sticking to the pan at any time during cooking, stir in a few tablespoons of water. Stir in the peas and cook until they are very tender, about 10 minutes for frozen peas and 20 minutes for fresh peas. The finished ragù should be dense and reduced. Remove and cool to room temperature.
- While the ragù is cooling, make the rice
- Bring the stock or water and 2 tablespoons olive oil to a boil in a 3-quart saucepan. Stir in the rice, return the water to boil, then adjust the heat to simmering. Cook the rice, uncovered, until al dente-tender but firm-about 12 minutes. Drain the rice and spread out on a tray to cool to room temperature. When the rice is cool, scrape it into a mixing bowl and beat in the 4 eggs and the grated cheese.
- Take a handful (about 1/3 cup) of the cooled rice mixture and shape it into a small ball in the palm of your hand. Make a well in the center of the ball and drop in 1 tablespoon of the ragù. Work the rice so that it completely encloses the ragù, and re-form the rice into a smooth ball. Continue forming arancine with the remaining rice and ragù.
- Whisk the 2 eggs in a mixing bowl. Spread the flour on one plate and the bread crumbs on another, in an even layer.
- Dredge a few of the rice balls in flour to coat all sides. Tap off excess flour. Roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. Finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs. Remove to a clean baking sheet. Repeat with the remaining rice balls.
- If you'd like to serve the rice balls hot, heat the oven to 200° F or to the lowest setting. Line a baking sheet with a double thickness of paper towels. Pour the vegetable oil and olive oil into a deep skillet. Insert a deep-frying thermometer in the oil and heat the oil over medium heat to 375° F. (If you are working without a thermometer, test the temperature as directed below.) Once the oil reaches temperature, adjust the heat under the pot to maintain a steady temperature.
- If you're not working with a thermometer, test the temperature of the oil by dipping a rice ball in the oil. It should give off a lively but steady sizzle. If nothing happens, the oil isn't hot enough; if the oil around the bread-crumb coating boils and sputters, the oil is too hot. Adjust the heat accordingly.
- When the oil comes to temperature, carefully slip about a third of the rice balls into the oil. Fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. Remove to the paper-towel-lined baking sheet, keeping them hot in the oven if you like. Fry the remaining rice balls. The arancine can be served hot or at room temperature.
SUPPLI' AL TELEFONO (STUFFED RICE BALLS)
Make and share this Suppli' Al Telefono (Stuffed Rice Balls) recipe from Food.com.
Provided by Brookelynne26
Categories Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Soak the mushrooms in hot water for 30 minutes. Drain the mushrooms, reserving the mushroom water, and chop finely. Strain soaking liquid thrugh a fine sieve into a small bowl and set aside.
- Meanwhile, in a medium saucepan, heat 3 tablespoons olive oil and butter over medium heat. Add the onion and prosciutto and cook until onion is softened, about 7 minutes. Add the rice and cook, stirring until the rice is opaque, about 3 minutes. Add 2 cups hot water and mushroom water, bring to a boil, and cook uncovered, until liquid is absorbed, about 20 minutes. Turn the rice mixture out into a serving bowl and allow to cool 10 minutes. Stir in the eggs, parsley, and Parmigiano.
- For filling, mix the chopped porcini and mozzarella cubes together in a bowl.
- Using a tablespoon, make egg-shaped balls of the rice mixture, about 12-14. Use thumb to make an insentation in the center of each, insert 1 teaspoon filling, use palms to round rice around filling so it is completely enclosed.
- In a large, heavy bottomed pot, heat the 4 cups olive oil over high heat until it is almost smoking. Roll each ball in bread crumbs and set aside on a plate. Working in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. Serve with tomato sauce, if desired.
Nutrition Facts : Calories 495.2, Fat 23.8, SaturatedFat 10.2, Cholesterol 110.8, Sodium 556.9, Carbohydrate 52, Fiber 2.7, Sugar 3.1, Protein 17.4
ITALIAN STUFFED RICE BALLS (SUPPLI ALLA TELEFONO)
Suppli alla Telefono is Italian rice balls stuffed with mozzarella cheese and topped with pomodora sauce. I thought I died and went to heaven when I took my first bite of these scrumptous appetizers.
Provided by Trixyinaz
Categories White Rice
Time 2h30m
Yield 4-8 serving(s)
Number Of Ingredients 25
Steps:
- ~~~RICEBALLS~~~.
- Heat the olive oil in a pan with the garlic and onion.
- Cook until soft and add the basil.
- Add the cooked rice, season and blend it all together well.
- Pour the rice into a bowl, place in the fridge to chill.
- When cold, fold in the Parmesan and butter.
- Divide the rice into small balls of equal size pieces.
- Cut the mozzarella and sun dried tomatoes into half inch size pieces.
- Push a piece of mozzarella and tomatoes into the center of each rice ball.
- Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
- Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.
- Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.
- Drain on kitchen paper.
- ~~~POMODORASAUCE~~~.
- Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
- Add red onion and garlic and saute until onion is soft.
- Add red wine and reduce heat slightly.
- Add tomatoes, basil, chives and parsley and remove from heat.
- You want the ingredients just heated, not actually cooked.
- Season with salt, pepper, and sugar.
- Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.
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