Suppli al Telefono

Ingredients

2 tbsp Filippo Berio mild and light

1 small onion, diced

1 garlic clove, crushed

175g minced beef

100ml red wine

400g passata

2 tsp dried mixed herbs

200g Gallo Arborio risotto rice

600ml Essential Cuisine beef stock

2 tbsp freshly grated parmesan cheese

Salt and freshly ground black pepper

125g mozzarella, cut into 12 sticks (7 x 3cm)

2 eggs, beaten

50g plain flour

100g dried breadcrumbs 

Method

Heat 2 tbsp Filippo Berio mild and light olive oil in a large pan. Sauté the onions and garlic over a low heat until soft. Stir in the mince and cook until browned. 

Pour over the wine, reduce by half, then stir in the passata and herbs. Bring to the boil and simmer for 20 minutes, stirring occasionally. 

Add the Gallo Arborio risotto rice and cook until it has absorbed most of the passata. Add the Essential Cuisine beef stock, 100ml at a time, adding more when the rice has absorbed the liquid. Repeat until the rice is almost ready but a little undercooked. Remove from the heat and season to taste. 

Stir in the parmesan, then spread over a cling film-lined tray to allow the rice to cool quickly. Chill in the fridge until completely cold and set. 

Divide the rice into 12, place a portion in the palm of your hand. Place a mozzarella stick in the centre and roll the rice in your hands until you have a neat oval shape, making sure the mozzarella is covered by rice. Place on a clean plate and repeat to make the remaining suppli. 

Place the Filippo Berio mild and light oil in a deep pan or deep-fryer and heat to 170°C.

Place the beaten egg in a bowl and the flour and breadcrumbs on plates. Coat the suppli one by one in flour, then egg, and finally breadcrumbs. 

Deep-fry the suppli in batches for 4 - 5 minutes until golden, then drain on kitchen paper. Serve hot for a molten cheese centre.