Suppli'al telefono (mozzarella rice croquettes)

Last Recipes

Suppli'al telefono (mozzarella rice croquettes)

Suppli'al telefono (mozzarella rice croquettes)

Suppli'al telefono (mozzarella rice croquettes)
Suppli'al telefono (mozzarella rice croquettes)

Suppli'al telefono (mozzarella rice croquettes) :

Ingredients
Number of people
-

6
+
For the risotto:

400 g round rice

75 g butter

1 onion

1 l beef broth (or if there is no poultry), defatted

150 g grated Parmesan cheese

2 sprigs of flat-leaf parsley

1 sprig of basil

Pepper

Salt

Preparation 
TOTAL TIME: 1H50
Preparation: 1h30
Cooking time: 20 min
Step 1
Preparation of the risotto: finely chop the onion. Heat in a 35 g butter pan in which you put the chopped onion to brown while stirring.
Step 2
In a saucepan, bring the broth to a boil. Chop the herbs. Add the rice to the onion and stir until it soaks up the flavour. Pour a ladle of broth, make it evaporate and then add a second one without stopping stirring the rice with a wooden spoon. Continue to wet the broth risotto as it absorbs the liquid.
Step 3
The cooking is completed after about 15-20 minutes. Add the herbs and season.
Step 4
Remove from the heat and add the parmesan cheese and remaining butter. Mix it up.
Step 5
Preparation of the suppli'al telefono: cut the ham and mozzarella into small cubes. Mix the beaten eggs with the hot risotto. Spread it in a dish.
Step 6
Pour the breadcrumbs onto a plate. Take a good spoonful of rice in the palm of your hands. With your fingertips, make a small snack to put mozzarella and ham in it. Fold the palm over the rice to form an egg, well closed on the stuffing with a little breadcrumbs to shape it.
Step 7
Then roll the suppli in the breadcrumbs to cover it. So prepare all the pleas until the ingredients are exhausted.
Step 8
Heat the oil in a frying pan or deep fryer. Dip them in until they are golden and crisp.
Step 9
To be eaten immediately with a small green salad, with or without tomato sauce!
Author's note
Certainly it's a long time to do, certainly we're full of it. What the hell is that good? In addition, when you cut the supplis with your fingers, the two halves are connected by the melted mozzarella threads (hence the name of this dish) and it makes its little effect!!!!


I add my grain of salt

No comments