Beefcake Suppli al Telefono: Beefcake Lunch

Last week we presented a modernized version of arancini, Sicilian rice balls, the classic version of which has saffron and peas. Last week's version was a bit more akin to suppli al telefono, Roman rice balls.

From Mario Martinoli via Cathy Thomas, here is a good version with some modification.


Risotto Made With Meat Ragu** [whole grain rice, if possible], cooled
Mozzarella* one half pound cut into 1/4-inch cubes
Eggs, three
Salt and Pepper
Breadcrumbs, two cups fresh
For frying: Olive Oil/Canola oil mixture

*Best not to use fresh mozzarella. Use the mozzarella that is often used atop pizza.
** It's not necessary that it be leftover risotto. Whole grain cooked rice mixed with marinara is also very good.





Procedure:

1. Form risotto into three-inch long elongated balls.
2. Insert a mozzarella cube in the middle of each and pull risotto over to cover hole or add a little more risotto to cover.
3.If risotto has been refrigerated, set aside to come to room temperature.
4. Place eggs in shallow pan. Lightly beat with salt and pepper.
5. Place breadcrumbs in a separate shallow bowl.
6. Roll each sphere in egg wash to cover, then in breadcrumbs to cover.
7. Much better to coat the spheres in flour and then egg wash and then coat in breadcrumbs
8. Place 1 1/2-inches of oil in large, deep skillet to medium-high heat (between 290 and 310 degrees).
9. Gently place about four to six suppli in hot oil.
10. Cook, turning once, to brown on all sides.
11. Drain on paper towels.




Biggest difference between suppli and arancini seems to be the shape. The cheese tends to be associated with the Roman suppli, the telefono part comes from the vision of the cheese stretching out like telephone lines when you put it in your mouth.