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Suppli Al Telefono

Suppli make a great first course or if made smaller can be popped in the mouth with drinks.  You can use leftover risotto to make this dish as well.  After being formed, they can be frozen and then fried right before serving. 

We use the Beretta Carnaroli rice which is used in many restaurants for risotti.  It is creamy, but holds up much better than Arborio.  If you use our Panko, grind it fine in a blender.  Panko is a crisp crumb which does not get soggy.  Use a light chicken stock for the risotto base.  More Than Gourmet’s Glace de Poulet Gold is a great choice if you don’t make your own.  The  Microplane cheese rasp will give you the lightest grated Parmesan. 

Category:  APPETIZERS  - 
Rating 

Ingredients

For 1 people ()

Recipe

  • 1 cup(s) grated Parmesan cheese
  • Bunch fresh basil
  • cup(s) high quality Mozzarella in 1/2" dice
  • 2 cup(s) Panko, ground fine
  • 2 large eggs, beaten
  • 4 cup(s) Carnaroli rice
  • 4 tablespoon(s) unsalted butter
  • 6 cup(s) chicken stock
  • 1 dash(es) Grapeseed oil for frying
  • 1 medium white onion, finely diced

Suppli Al Telefono Directions

Melt butter in large saute pan. Add the diced onion and cook over low heat until softened, not browned.

Heat stock to a low simmer in another saucepan

Cook the rice briefly with the onion in the saute pan. Add a some of the stock, stirring. As the stock evaporates, add more, just enough to cover. The risotto should be done in about 20 minutes.


Remove from heat, and stir in Parmesan and the eggs. Season to your taste with salt and white pepper. Spread out on a half sheet pan and allow to cool.


Divide the rice into the size portions you want. Stuff a piece of mozzarella and a basil leaf or two and close the center to make a ball. Roll in the Panko and place on another half sheet.


Heat oil in a fryer to about 350 F. Fry them without crowding until golden, which should take only a few minutes. Place on a platter and serve SUBITO!

 

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