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Telefoni |

Would you like to place a long distance call to Italian cheese town? Then these suppli al telefono (telephone wire) arancini are the snack for you. This recipe is from An Italian In My Kitchen.

Prep time: 25 minutes

Cooking time: 25 minutes

Makes: 6


1-2 tablespoons olive oil

1 clove garlic

200 grams tomato puree

150 grams arborio rice

700-950ml vegetable broth


Black pepper

2 tablespoons Parmesan cheese

1 ball of mozzarella

700ml Vegetable Oil

1/2 cup bread crumbs

1 egg

1. When the moon hits your sauce

In a frying pan as big as la bella luna add 2btsp olive oil, a whole clove of garlic and a generous 200g tomato puree. Cook this slice of the tricolore for around 10 minutes.

Meanwhile, heat 950ml of vegetable broth on a separate hob, allowing it to simmer away.

After 10 minutes, remove the garlic and add in 150g rice (no need to wash the starch it's what's going to hold this fried goodness together) stir and cook for one minute.

Start to add the simmering broth 1-2 ladles at a time. Stir almost continually, adding more broth a ladle or two at a time, until the rice is cooked (not mushy like an Italian lover) and the mixture is liquid free but creamy.

Add a scrunch of pepper and salt if needed and stir in 2tbsp parmesan cheese.

Transfer the rice to a clean bowl and allow to cool like its spending some time on the Amalfi coast.

2. Mozzahella good

Chop your ball of mozzarella into strips around 4cm by 1cm. Once the rice has cooled enough to handle, wet your hand and place 1 1/2 heaping tablespoon of the rice mixture in the middle. (This will get very messy very quickly, don't even attempt to touch anything in your kitchen unless you want it to look like a crime scene from Inspector Montalbano.)

Place a stick of mozzarella in the centre, pack the rice around the mozzarella and mold into an oblong shape, making sure that the mozzarella is completely covered. Set aside on a clean plate until all Suppli are formed.

3. Egg and crumb race

In a small bowl, beat an egg. Place 1/2 cup bread crumbs onto a plate.

Start by rolling your beautiful babies in the egg, coating each one well, then dunk them into the bread crumbs, making sure they are well coated like an Italian fashionista ready for winter.

Place them on a clean plate until they are all rolled.

4. Like a well oiled machine

Heat 2 inches of vegetable oil in a middle saucepan until it reaches 175c; just hot enough to crisp up the outside and melt the mozzarella in the middle, any hotter and the mozzarella will not melt. Fry the suppli, turning them a few times, until they are golden brown.

Once crispy and browned, remove the suppli with a slotted spoon and place on a plate covered with paper towels so that the oil can run off.

For best results, serve immediately, but these are also very good reheated in the oven the next day.

Place that call and stretch that telefone wire! Dink and sink!

Food for Thought

Lizzy says: "I had these at a fancy London pub and they have lived rent free in my head ever since. In my opinion they are the shiny pokemon card of arancini, and not just because their name is so funny; the proportion of rice to cheese to crisp is perfect. My only criticism of this recipe is that it was not salty enough and tasted a little bland as a result. This could probably be fixed with more parmesan." 8/10 (N.B I have just read Kate's review and that tomato was truly a horrific, formative memory)

Kate says: "I am a huge fan of arancini, so being able to make something arancini-adjacent at home was a very exciting prospect! I really enjoyed the process of making these though it was fairly intensive but the tomato risotto gave me flashbacks to an unfortunate childhood dinner (I'm intrigued to see if Lizzy also mentions this in her review) and that kindof tainted the dish. I would try something similar again in the future because I feel like they worked very well but not with the tomato 6/10 ( the cheese element gave this an extra point)"

7/10 Gasps


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