Supplí al Telefono

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Bring the chicken broth to a simmer in a saucepan.

   Ca. 5 min.

2. 2

   In a separate large pot, add the arborio rice and toast it lightly for 1-2 minutes over medium heat, stirring constantly.

   Ca. 2 min.

3. 3

   Stir in the tomato paste until it's well combined with the rice.

   Ca. 1 min.

4. 4

   Begin adding the warm chicken broth to the rice, one ladleful at a time, stirring frequently until each addition is absorbed before adding the next. Continue until the rice is cooked al dente, about 18-20 minutes.

   Ca. 20 min.

   Kokkens note: The rice should be creamy but still have a slight bite.

5. 5

   Remove the pot from the heat and stir in the parmesan cheese, egg, salt, and black pepper. Mix thoroughly.

   Ca. 2 min.

6. 6

   Spread the cooked rice mixture onto a baking sheet or large plate to cool completely. This will help the supplí hold their shape.

   Ca. 15 min.

   Kokkens note: Cooling the rice quickly prevents it from becoming mushy.

7. 7

   Once the rice is cool enough to handle, take a small amount (about a golf ball size) and flatten it in your palm.

8. 8

   Place a cube of mozzarella in the center of the flattened rice.

9. 9

   Carefully shape the rice around the mozzarella, forming an oval or cylinder shape, ensuring the cheese is fully enclosed.

   Ca. 10 min.

   Kokkens note: Moisten your hands slightly to prevent sticking.

10. 10

    Prepare three shallow dishes: one with all-purpose flour, one with the beaten egg, and one with the breadcrumbs.

    Ca. 2 min.

11. 11

    Dredge each supplí first in flour, then in the beaten egg, and finally coat generously with breadcrumbs, ensuring an even coating.

    Ca. 5 min.

    Kokkens note: A good breading is key for a crispy exterior.

12. 12

    Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).

    Ca. 5 min.

    Kokkens note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.

13. 13

    Carefully fry the supplí in batches, turning occasionally, until golden brown and crispy on all sides, about 3-5 minutes per batch.

    Ca. 10 min.

    Kokkens note: Do not overcrowd the pot, as this will lower the oil temperature and make the supplí greasy.

14. 14

    Remove the fried supplí with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.

15. 15

    Serve immediately while hot, allowing the mozzarella to stretch when broken open.