Italian Stuffed Rice Balls Suppli Alla Telefono Recipes

ROMAN-STYLE STUFFED RICE BALLS "SUPPLì AL TELEFONO"

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.

ITALIAN STUFFED RICE BALLS (SUPPLI ALLA TELEFONO)

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.

SUPPLI' AL TELEFONO (STUFFED RICE BALLS)

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.