Suppli Al Telefono Fried Rice Cheese Balls Food

SUPPLì AL TELEFONO (RICE BALLS)

Steps:

• Brown chopped onion in 1/4 cup extra-virgin olive oil. Add rice and toast briefly. Add broth in ½ cup increments and cook rice until al dente. Once cooked, spread out on a tray to cool.
• Place rice in a bowl. Mix well with 1 egg and 3 Tbsp. grated Grana Padano cheese. Cut prosciutto into small cubes (1/8"). Shape rice mixture into 10 oval-shaped supplì (rice balls) and stuff each with prosciutto cubes and 2-3 mozzarella cubes.
• Whisk 2 eggs and flour in a bowl into a batter. Place breadcrumbs in another bowl. Dip rice balls in the batter, letting the excess drip off, then dredge in plenty of breadcrumbs, pressing gently to adhere.
• Pour oil into a heavy pot and heat to 350°F. Carefully lower rice balls into oil with a slotted spoon and fry, gently turning until evenly golden brown, 6-8 minutes. Transfer to paper towels to drain and serve immediately.

SUPPLI AL TELEFONO (FRIED RICE & CHEESE BALLS)

Steps:

• Beat eggs in medium sized bowl.
• aAdd risotto (be gentle don't mash up the rice).
• Scoop 1 tablespoon of rice into your cupped hand OR keep in it that spoon and grab another tablespoon to get the other side.
• Place one cube of cheese in the middle of the risotto.
• Place another tablespoon of risotto on top of cheese and pat into a ball (OR put two spoons together and seal edges).
• Roll ball in bread crumbs and place on a sheet of wax paper.
• Repeat until mixture and cheese is gone.
• Refrigerate for up to half an hour.
• Preheat oven to 250°F.
• Fry no more then 5 at a time for about 5 minutes or until they are a light brown and crispy on the outside and the cheese is melted.
• Take a casserole dish, line with paper towels - place balls on towels to drain and keep warm in oven for up to 10 minutes if needed.

ITALIAN STUFFED RICE BALLS (SUPPLI ALLA TELEFONO)

Steps:

• ~~~RICEBALLS~~~.
• Heat the olive oil in a pan with the garlic and onion.
• Cook until soft and add the basil.
• Add the cooked rice, season and blend it all together well.
• Pour the rice into a bowl, place in the fridge to chill.
• When cold, fold in the Parmesan and butter.
• Divide the rice into small balls of equal size pieces.
• Cut the mozzarella and sun dried tomatoes into half inch size pieces.
• Push a piece of mozzarella and tomatoes into the center of each rice ball.
• Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.
• Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.
• Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.
• Drain on kitchen paper.
• ~~~POMODORASAUCE~~~.
• Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.
• Add red onion and garlic and saute until onion is soft.
• Add red wine and reduce heat slightly.
• Add tomatoes, basil, chives and parsley and remove from heat.
• You want the ingredients just heated, not actually cooked.
• Season with salt, pepper, and sugar.
• Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.