I recently bought a shiny new deep fryer and couldn’t wait to try it out on this dish. This is my variation on a classic Italian offering called Suppli al Telefono, which are deep-fried croquettes of risotto stuffed with mozzarella, typically served with tomato sauce. The name, I am given to understand, translates as “telephone wires” and derives from the way the melted cheese looks as you pull these beautiful creatures apart. They make amazing appetizers or even the centerpiece of your dinner plate.
For this version I decided to add some prosciutto and fresh basil (pardon me if I butchered the Italian language as I tried to name the recipe), but you’re free to choose whatever fillings make you happy. Maybe try them with some other kinds of fresh herbs, or some crisp-fried pancetta, or some seasoned chicken, or maybe a different cheese like fontina, or something more robust like gorgonzola. Use your fertile imagination. Just one small caveat – if you put meat in them, you will want to pre-cook it because the deep-frying process may not do that sufficiently from a food safety perspective. Also, whatever you decide to use for your fillings, be sure that the size and amount allows you to enclose them completely when you shape the suppli.
This recipe involves three distinct steps: 1. Making a risotto; 2. Filling and shaping the suppli; and 3. Deep-frying. Here are your ingredients to make an even dozen of these little beauties, which I am going to call 4-6 servings, depending on how hungry your guests are.
- 2 tbsp. whole butter
- ½ medium onion, finely chopped
- 3 cloves garlic, minced
- 2 ½ cups Arborio rice (or similar risotto-style rice)
- 5 cups chicken stock, hot
- 2 tbsp. chopped fresh Italian parsley
- 1 tbsp. chopped fresh oregano
- ¾ cup fresh grated Parmigiano-Reggiano
- Kosher salt and black pepper to taste
- 2 eggs, beaten
- 12 cubes of fresh mozzarella, about ½” each
- 6 leaves of fresh basil, cut in half
- 4 oz. small-diced prosciutto
- 1 cup seasoned bread crumbs
- Tomato sauce for dipping
Step 1 – Make the Risotto
In a deep skillet, melt the butter over medium heat. Sweat the onion until tender, then add the garlic and sauté for about 30 seconds until aromatic. Next add the rice and mix it thoroughly so that the butter coats it evenly. Using a ½-cup ladle, start adding the hot chicken stock one scoop at a time, stirring thoroughly each time until all of the stock is absorbed into the rice before adding more. After all of the stock has been incorporated, reduce the heat to low and continue to cook another 10 minutes or so, until your risotto has reached a creamy al dente consistency. Remove the skillet from the heat and stir in the fresh herbs and grated cheese, and season to taste with the salt and pepper.
Lastly, stir the beaten eggs into the mixture until completely blended. As you can easily imagine, this recipe would be a perfect use for leftover risotto if you happen to have some on hand – just be sure to blend in the eggs as a binder so the rice holds together for you. The next step is to transfer the cooked risotto to a clean flat surface such as a baking sheet or large cutting board, where you will need to spread it out evenly to cool.
Step 2 – Filling and Shaping
While your risotto is cooling, prepare your fillings. Since I am using prosciutto I decided to pre-cook it – a simple sauté to render some of the fat and add a bit of crispness. Otherwise it was just a matter of cutting up some cheese cubes and plucking a bit of fresh basil from my outdoor planter.
Divide the risotto into 12 equal portions. Using a large flat spatula, lift a portion into one hand, then use the other to add the fillings and shape it into a ball, taking care to enclose all the fillings completely – especially the cheese since that will foul your oil if it leaks out when you deep-fry later.
Technically true Italian suppli should be egg-shaped croquettes, but I found it easier to just keep them round. As each one is shaped, roll it in the bread crumbs until fully coated, and set it aside. When all 12 are done, you’re ready for the final step.
Step 3 – Deep Frying
Although there’s no hard rule that says you must use a deep-fryer for this recipe, let me heartily recommend that you do – it’s just easier and will give you better results. If you don’t have one, use a deep straight-sided skillet with enough oil to completely cover the suppli when they are immersed. Either way, you will want your oil preheated to about 350°. Work in batches to avoid overcrowding, and cook the suppli in the hot oil for about 4-5 minutes until they reach the desired level of coloration. Pull them out and let them drain while you finish the others. It’s not a bad idea to keep them warm in a low oven while you continue to work.
When the frying is done you will want to serve these delicious babies up fresh and hot. I used a favorite tomato sauce for this dish, but a nice garlic-butter-herb sauce would also make an amazing accompaniment. Whatever you choose, dive right in and munch them down with a big happy grin on your face. Until next time: Eat well, my friends!