Lunch · Italian · 20 min
Suppli al Telefono with Marinara and Basil
- Calories
- 557
- Protein
- 26g
- Carbs
- 62g
- Fat
- 21g
Ingredients
- 189 g arborio rice
- 36.8 g fresh mozzarella cheese
- 28.3 g egg
- 19.8 g parmigiano-reggiano cheese
- 6.3 g breadcrumbs
- 5.7 g olive oil
- 1.5 g salt
- 45.9 g tomato passata
- 2 g fresh basil
Method
- 01In a medium bowl, combine the cooked arborio rice with the tomato passata and half of the grated Parmigiano-Reggiano until well incorporated and tinted red.
- 02Take a small handful of the rice mixture (about 1/4 cup), flatten it in your palm, and place a cube of fresh mozzarella in the center.
- 03Gently shape the rice around the cheese into a tight, oblong croquette, ensuring the mozzarella is fully sealed inside.
- 04Roll each croquette in the beaten egg, then coat thoroughly with the breadcrumbs mixed with the remaining Parmigiano-Reggiano.
- 05Heat the olive oil in a deep, heavy-bottomed skillet over medium-high heat until shimmering (around 350°F/175°C).
- 06Carefully place the suppli in the oil, frying until the crust is deeply golden brown and crispy, about 3-4 minutes, ensuring the interior egg wash reaches at least 160°F (71°C).
- 07Drain briefly on paper towels, sprinkle with salt, garnish with torn fresh basil, and serve warm.
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