These rice fritters are ubiquitous on trattoria menus all over Rome—they taste great and are also fun to eat. The stringy, melted cheese in the middle is reminiscent of telephone wires, hence the name. If desired, serve with our flavourful Tomato Jam, ripe with the flavours of sun-dried tomatoes.3/4 cup (175 mL) extra virgin olive oil
3 cups (750 mL) onion, very finely chopped
1/4 cup (50 mL) garlic, finely minced
1 lb (500 g) lean ground beef
1/2 tsp (2 mL) chili flakes (optional)
3 tbsp (45 mL) tomato paste
1 pkg (1 kg) Arborio rice, good quality
4 cups (1 L) tomato passata (can be found at Italian grocers and most large grocery stores)
3 tbsp (45 mL) fresh thyme, finely chopped
5 to 6 cups (1.25 to 1.5 L) beef stock
Salt to taste
1 cup (250 mL) grated parmigiano
2 whole eggs and 2 yolks, lightly beaten
3/4 lb (375 g) mozzarella, cut into 80 cubes
4 cups (1 L) or more dried plain bread crumbs (finely ground style, not Panko)
Vegetable oil for frying
3 cups (750 mL) onion, very finely chopped
1/4 cup (50 mL) garlic, finely minced
1 lb (500 g) lean ground beef
1/2 tsp (2 mL) chili flakes (optional)
3 tbsp (45 mL) tomato paste
1 pkg (1 kg) Arborio rice, good quality
4 cups (1 L) tomato passata (can be found at Italian grocers and most large grocery stores)
3 tbsp (45 mL) fresh thyme, finely chopped
5 to 6 cups (1.25 to 1.5 L) beef stock
Salt to taste
1 cup (250 mL) grated parmigiano
2 whole eggs and 2 yolks, lightly beaten
3/4 lb (375 g) mozzarella, cut into 80 cubes
4 cups (1 L) or more dried plain bread crumbs (finely ground style, not Panko)
Vegetable oil for frying
1 In a large stock pot, heat 1/2 cup (125 mL) oil over medium-high. Add onions, garlic, beef and chili flakes, cook until the onions are translucent and the beef is browned and cooked through, about 20 minutes.
2 Add the tomato paste, rice and remaining 1/4 cup (50 mL) oil, stir well. Pour in the passata, thyme and 2 cups (500 mL) of beef stock. Simmer over medium-low heat until the stock is absorbed, add another 2 cups (500 mL) and continue cooking, stirring every few minutes. Continue this process, adding a cup of stock at a time and stirring often. The rice is cooked when it is al dente, tender but not overcooked. When the rice is ready there should not be any residual liquid, it should all be absorbed. Season rice generously with salt.
3 Stir into the rice all of the parmigiano and the eggs. Pour all of the mixture into a rectangular roasting pan and allow to cool. Stir occasionally to allow for even and quick cooling. Let rice cool completely. If placing it in the refrigerator, cover the surface with plastic wrap to prevent drying out.
4 Form rice into 80 equal-size balls. To make this simple it is easiest to divide the pan of cooled rice into 16 squares by cutting it with a knife as you would a cake. From each of these squares you can make 5 balls, 80 in total.
5 Enclose a cube of mozzarella into each of the balls and form rice around so that the cheese is not exposed.
6 Roll balls in bread crumbs to coat well, and set aside. Freeze the suppli and divide between 6 freezer bags until ready to use.
7 To serve, allow balls to thaw for 25 minutes before frying. Add enough vegetable oil to a large pot to come 2 inches (5 cm) up the side. Heat over medium-high; when the oil is hot enough a small bread crumb dropped in the oil should sizzle. Fry suppli on 1 side until golden, flip over and continue on the other side until golden, about 1 minute each side. Serve warm.
2 Add the tomato paste, rice and remaining 1/4 cup (50 mL) oil, stir well. Pour in the passata, thyme and 2 cups (500 mL) of beef stock. Simmer over medium-low heat until the stock is absorbed, add another 2 cups (500 mL) and continue cooking, stirring every few minutes. Continue this process, adding a cup of stock at a time and stirring often. The rice is cooked when it is al dente, tender but not overcooked. When the rice is ready there should not be any residual liquid, it should all be absorbed. Season rice generously with salt.
3 Stir into the rice all of the parmigiano and the eggs. Pour all of the mixture into a rectangular roasting pan and allow to cool. Stir occasionally to allow for even and quick cooling. Let rice cool completely. If placing it in the refrigerator, cover the surface with plastic wrap to prevent drying out.
4 Form rice into 80 equal-size balls. To make this simple it is easiest to divide the pan of cooled rice into 16 squares by cutting it with a knife as you would a cake. From each of these squares you can make 5 balls, 80 in total.
5 Enclose a cube of mozzarella into each of the balls and form rice around so that the cheese is not exposed.
6 Roll balls in bread crumbs to coat well, and set aside. Freeze the suppli and divide between 6 freezer bags until ready to use.
7 To serve, allow balls to thaw for 25 minutes before frying. Add enough vegetable oil to a large pot to come 2 inches (5 cm) up the side. Heat over medium-high; when the oil is hot enough a small bread crumb dropped in the oil should sizzle. Fry suppli on 1 side until golden, flip over and continue on the other side until golden, about 1 minute each side. Serve warm.
Makes 80 pieces
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