Supplì Al Telefono Rice Balls Food

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SUPPLI AL TELEFONO (FRIED RICE & CHEESE BALLS)



Suppli Al Telefono (Fried Rice & Cheese Balls) image

Foods of the World: The Cooking of Italy - Time life. Any other "soft cheese" will work well instead or mixed in with the mozzarella - consider if you wouldn't melt it to make a dip - don't put it in these. *note* suggested Risotto Recipes - Recipe #99860 or Recipe #32295.

Provided by Michelle_My_Belle

Categories     Lunch/Snacks

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 5

2 eggs
2 cups risotto rice
4 ounces mozzarella cheese (1 cup)
3/4 cup fine breadcrumbs
oil (for frying)

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.

Nutrition Facts : Calories 322.7, Fat 10.1, SaturatedFat 4.8, Cholesterol 128.2, Sodium 361, Carbohydrate 42.1, Fiber 0.9, Sugar 1.7, Protein 14.3

ITALIAN STUFFED RICE BALLS (SUPPLI ALLA TELEFONO)



Italian Stuffed Rice Balls (Suppli alla Telefono) image

Suppli alla Telefono is Italian rice balls stuffed with mozzarella cheese and topped with pomodora sauce. I thought I died and went to heaven when I took my first bite of these scrumptous appetizers.

Provided by Trixyinaz

Categories     White Rice

Time 2h30m

Yield 4-8 serving(s)

Number Of Ingredients 25

4 cloves garlic, diced
4 tablespoons olive oil
1/2 onion, chopped
8 ounces arborio rice or 8 ounces risotto rice, cooked (italian)
3 tablespoons fresh basil, chopped
2 ounces butter, melted
3 ounces parmesan cheese, freshly grated
1 buffalo mozzarella
2 ounces sun-dried tomatoes
2 ounces flour
2 eggs, beaten
4 ounces fresh white breadcrumbs
vegetable oil (for frying)
salt & freshly ground black pepper
1 cup chopped red onion
2 lbs fresh tomatoes, cut in half,seeded,and diced
2 tablespoons fresh garlic
4 ounces red wine
4 -6 tablespoons fresh basil, chopped
4 tablespoons fresh chives, snipped
4 tablespoons fresh parsley, chopped
1 teaspoon salt
pepper
1/2-1 teaspoon crushed red chili pepper
1/2-1 teaspoon crushed red chili pepper

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.

SUPPLI' AL TELEFONO (STUFFED RICE BALLS)



Suppli' Al Telefono (Stuffed Rice Balls) image

Make and share this Suppli' Al Telefono (Stuffed Rice Balls) recipe from Food.com.

Provided by Brookelynne26

Categories     Rice

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

1/4 cup dried porcini mushrooms
1 cup hot water
3 tablespoons extra virgin olive oil
3 tablespoons unsalted butter
1 Spanish onion, chopped in 1/4 inch dice
2 ounces prosciutto, finely chopped
1 cup arborio rice
2 large eggs, beaten
1/4 cup chopped Italian parsley
2/3 cup freshly grated parmigiano-reggiano cheese
5 ounces mozzarella cheese, cut into 1/4-inch dice
1 3/4 cups unseasoned breadcrumbs
salt & freshly ground black pepper, to taste
olive oil (for frying)

Steps:

  • Soak the mushrooms in hot water for 30 minutes. Drain the mushrooms, reserving the mushroom water, and chop finely. Strain soaking liquid thrugh a fine sieve into a small bowl and set aside.
  • Meanwhile, in a medium saucepan, heat 3 tablespoons olive oil and butter over medium heat. Add the onion and prosciutto and cook until onion is softened, about 7 minutes. Add the rice and cook, stirring until the rice is opaque, about 3 minutes. Add 2 cups hot water and mushroom water, bring to a boil, and cook uncovered, until liquid is absorbed, about 20 minutes. Turn the rice mixture out into a serving bowl and allow to cool 10 minutes. Stir in the eggs, parsley, and Parmigiano.
  • For filling, mix the chopped porcini and mozzarella cubes together in a bowl.
  • Using a tablespoon, make egg-shaped balls of the rice mixture, about 12-14. Use thumb to make an insentation in the center of each, insert 1 teaspoon filling, use palms to round rice around filling so it is completely enclosed.
  • In a large, heavy bottomed pot, heat the 4 cups olive oil over high heat until it is almost smoking. Roll each ball in bread crumbs and set aside on a plate. Working in batches, fry the balls in the hot oil until they are golden brown, about 5 minutes. Remove with a slotted spoon and allow to drain on paper towels while seasoning with salt and pepper. Serve with tomato sauce, if desired.

Nutrition Facts : Calories 495.2, Fat 23.8, SaturatedFat 10.2, Cholesterol 110.8, Sodium 556.9, Carbohydrate 52, Fiber 2.7, Sugar 3.1, Protein 17.4

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