‘Suppli’ are croquettes made of risotto. ‘Al telefono’ is derived by the wires created by the cheese inside the croquettes.
Start the day before by making a simple white risotto. Chop and fry 1 white onion and 2 garlic cloves in a mixture of butter and olive oil. Add 150 grams of good quality risotto rice. Once glazy add 1 table spoon of dried thyme. Add spoon by spoon a home made stock ( which contains already white wine). Stir regularly. You will need approximately 750 ml of liquid for this recipe. Once ready, mix the rice with 2 large table spoons of grated parmigiano. Taste, add pepper and salt. Cool down and store in the fridge.
The following day, put 2 plates in front of you. In the first one, pour 50 grams of flour and 100 grams of fine breadcrumb and in the second 1 battered egg with some nutmeg. Mix the cold risotto with 1 extra table spoon of parmigiano.
Create 12 balls with wet hands. Put a small cubes of mozzarella in the middle and close. Put each ball first in the egg and then in the flour mixture. Heat sunflower oil in a deep pan until approx 160°. Deep fry each ball during 6-7 mins. Put them on kitchen paper. Serve with lemon juice and some green salad as starter or as appetiser.
Thanks, Jamie, for you lovely book ‘Viva l’ Italia’