Thursday, October 22, 2015

Risotto Revamp: Supplì al Telefono

This is a great dish to use up leftover risotto. Use whatever risotto you have on-hand.


I used to buy Supplì al Telefono from my neighborhood rosticceria in Rome probably more often than I should admit. They're delicious and easy to eat while on the go. And I was always on the go. Not much has changed in that regard.

Supplì al Telefono, literally means supplì 'to the phone.' Odd name, perhaps, until you think back to the days when phones had cords. Yes, younguns, phones used to have cords! Inside the supplì are molten bits of mozzarella cheese; when you bite into them and pull away, the melted cheese is long and stringy, resembling a telephone cord. Like this...


Ingredients 
  • 3 to 4 C leftover risotto, chilled
  • 12 cubes cheese, ciliegie is tradtional
  • 1 C flour
  • 2 eggs, beaten
  • 1 1/2 C panko bread crumbs, or traditional breadcrumbs
  • parsley for garnish
  • 1 C passata di pomodoro
  • 2 t basil
  • 1 t oregano
  • 2 cloves, minced garlic
  • freshly ground salt
  • freshly ground pepper

Procedure
Preheat the oven to 425º F. Line a baking sheet with parchment.

Take a handful of cold risotto and flatten slightly. Press one cheese cube into the center. Cover the cheese with more rice and roll into a ball form. Dip the ball into flour, shaking lightly to remove any clumps,

Coat the ball with beaten eggs and, finally, roll the ball in the bread crumbs. Place the coated ball onto the prepareed baking sheet. Repeat with the remaining risotto until all of the risotto has been used.

Bake for 20 to 22 minutes or until golden brown and crisp to the touch. While they are baking, make the marinara sauce.

Place the passata di pomodoro, basil, oregano, and garlic in a small sauce pan. Bring to a simmer and reduce till slightly thickened.

Serve with marinara sauce and a generous sprinkling of fresh chopped parsley.

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