Suppli al Telefono

Method

1. Sauté half an onion in a drizzle of extra virgin olive oil.
2. Add the mixed minced meat and brown it. Deglaze with white wine.
3. Add tomato passata, salt, and pepper. Cook on low heat for about 30 minutes.
4. In a separate pot, gradually add 600 g of hot vegetable broth to 250 g of rice (preferably Roma or Arborio). Cook until al dente. Turn off the heat and let it rest for 15 minutes.
5. Stir in 40 g of grated Pecorino or Parmesan cheese and 1 egg. Mix well. Let the rice mixture cool completely, then refrigerate for at least 2 hours.
6. Take portions of the rice mixture (about 90 g each). Insert a piece of well-drained and dried mozzarella in the center and shape into balls.
7. Prepare a batter: mix 100 g of flour with 280 g of water. Dip each rice ball into the batter, then coat with breadcrumbs.
8. Heat oil in a pot (not too hot). Fry the supplì in small batches for 6-7 minutes, until golden and crispy. Use a skimmer to lower them gently and hold for a minute to prevent sticking.
9. Drain on paper towels and serve hot.