Supplì al Telefono

Method

1. Finely chop the onion.
2. Sauté the onion in extra virgin olive oil.
3. Add the Carnaroli rice and toast it over high heat, stirring constantly.
4. Season immediately with salt.
5. Add the tomato passata and mix well.
6. Add cold water (about 400 ml) and bring to a boil, then reduce heat and simmer.
7. Add fresh basil and a pinch of black pepper.
8. Cook the rice for 10–12 minutes until al dente.
9. Turn off the heat, add butter and parmesan cheese, and stir until creamy.
10. Spread the rice on a tray to cool, then refrigerate until completely cold (preferably overnight).
11. Cut the mozzarella into small cubes.
12. Prepare a thin batter by mixing water and flour until smooth.
13. Prepare a plate of breadcrumbs for breading.
14. Take a portion of cold rice, flatten it in your hand, place a piece of mozzarella (and optionally a little parmesan) in the center, and seal it into a ball.
15. Dip the rice ball first into the batter, then coat with breadcrumbs.
16. Repeat the batter and breadcrumb coating for a double breading.
17. Heat frying oil to 160–170°C.
18. Fry the supplì for 4–5 minutes, turning occasionally, until golden brown and the mozzarella is melted.
19. Drain on paper towels and let rest a minute before serving.