Suppli al Telefono recipe

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.
• Courtesy of Filippo Berio.