Supplì al Telefono

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...

This is a great dish to use up leftover risotto. I decided to give a baked version a try and used panko breadcrumbs instead of a finer traditional crumb. Also, I had a Veronese risotto all'amarone; that's why my risotto is red. Use whatever risotto you have on-hand.

Ingredients

3 to 4 C leftover risotto, chilled
2 T tomato sauce + more for serving
2 t basil
1 t oregano
2 T shredded parmesan
2 cloves, minced garlic
dash of freshly ground nutmeg
freshly ground salt
freshly ground pepper
12 cubes fresh mozzarella, or ciliegie
1 C flour
2 eggs, beaten
1 1/2 C panko bread crumbs, or traditional
olive oil for spritzing
parsley for garnish

Procedure

Preheat the oven to 375º F. Line a baking sheet with parchment. In a large mixing bowl, blend together the risotto, tomato sauce, herbs, cheese, aromatics, and spices.

Take a handful of cold risotto and flatten slightly. Press one mozzarella ball or 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.

Spray the supplì with olive oil to coat. Bake for 20 to 22 minutes or until golden brown and crisp to the touch.

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

Comments

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