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 STUFFED WITH MOZZARELLA AND BEEF (SUPPLì AL TELEFONO)
Supplì al telefono are rice balls stuffed with ground meat and mozzarella, then breaded and fried. They are a classic Roman snack. Serve them as an appetizer, and pair them with an aperitif like Prosecco or Campari.
Provided by Alex Witchel
Categories dinner, appetizer
Time 50m
Yield 12 to 14 rice balls (about 4 servings)
Number Of Ingredients 14
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.
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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