Description
Suppli al telefono is Italian rice croquettes, distributed mainly in the Lazio region, similar to the famous Italian rice balls "arancini". However, they have a different principle of cooking, more like risotto, but it also has a filling of mozzarella. Melting, mozzarella stretching, similar to the "telephone and communication" and gave these bulbs such a funny name. And although the whole process of cooking can at first be time-consuming, actually there is nothing complicated, but the result surely worth it!
Ingredients
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Figure
300 g
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Minced meat
150 g
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Brisket
50 g
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Tomatoes in own juice
400 g
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Broth
1 l
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Parmesan
70 g
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Onion
1 piece
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Garlic
2 tooth
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Chicken egg
3 piece
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Mozzarella
150 g
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Bread crumbs
1 cup
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Butter
50 g
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Olive oil
1 Tbsp
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Vegetable oil
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Basil
1 handful
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Salt
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Dry white wine
100 ml
Cooking
To prepare the products. For this dish will suit kruglozerny, well sleepy Fig. I use rice, "Italica" from the Mistral. It is suitable for cereals, and casseroles, and does a fantastic job of "gluing". In order to later dazzle neat balls, this property will be useful.
The rice balls will be prepared according to the principle of risotto, and this will need the broth. For the broth, I use beef bones, whole carrots and onion, sprigs of parsley, celery, Bay leaf, allspice and salt. The broth can also use vegetable. Ready broth is left on the fire to keep him at the brink of boiling.
To prepare other products: grate cheese or use already grated.
The onion and crush the garlic. Bacon or pancetta cut into small pieces.
In a well heated pan with a tablespoon of olive oil and fry diced bacon for not at all minutes until it starts to vtaplivanija fat.
Add to the pan the onion and garlic, fry in the bacon fat.
Then add the beef and fry all together, stirring occasionally, until the meat will not change color.
Add salt and pepper to taste, pour and evaporate the wine.
Then insert tomato puree and mix well. Stew all together for 3-5 minutes.
The contents of the pan add the rice, mix well.
Add 2 ladle of broth and cook according to the principle of risotto - stirring constantly and adding broth as it evaporates the previous portions.
After about 20 minutes, rice congee/risotto will thicken and finally become stickiness. When the rice is ready, turn off the heat. Stir in chopped Basil (or thyme).
Also, according to the principle of the risotto, put in the rice ground in the pieces of butter and Parmesan - mix well.
A few minutes later, when the mass is slightly (!) cool - enter 2 scrambled eggs, and again to knead well. The eggs should not curdle!
The resulting mass leave to cool. To speed up the process you can shift it on a flat dish.
Meanwhile, prepare the mozzarella - cut into pieces/wedges of medium size. To prepare the breadcrumbs and stir in a separate container one egg for subsequent breading.
To prepare vegetable oil for deep-frying. The optimum temperature for frying - 170-180C. The oil should not smoke, if you drop in a drop of water - the water should hiss and evaporate.
From the cooled rice mass formed into an oblong or round "cakes", insert in each a piece of mozzarella.
Each to get the ball to dip in egg and roll in breadcrumbs.
Prepare so all the balls, using the entire rice mass.
Prepared croquettes dipped in hot oil for 2-4 minutes and cook until Golden, remove with a slotted spoon.
Croquettes ready to put on a paper towels to get rid of excess fat.
Hot rice balls can be served with additional tomato sauce and Basil. Mozzarella is wonderful stretches and is sure to delight all cheese lovers. Even a cold, barely warm croquettes are also delicious, however, they can always be reheated in the microwave. It is very tasty!
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