Suppli al telefono

Finely chop the onion and sauté it in olive oil over medium heat for 3–4 minutes. Add the ground beef and cook for another 5–6 minutes, breaking up any lumps, until the meat changes color.

Pour in the passata and beef stock, and season with salt and black pepper. Bring to a boil, stir in the risotto rice, and cook for 17–20 minutes, stirring often, until the rice is tender and the mixture is thick and sticky.

Spread the rice mixture in a thin layer on a baking sheet and let it cool completely for about 60 minutes. Then mix in the grated Grana Padano and one egg.

Cut the mozzarella into 8 elongated sticks. Shape the cooled rice into 8 oval croquettes: flatten a portion in your palm, place a mozzarella stick in the center, and tightly enclose it with the rice.

In a separate bowl, whisk two eggs with wheat flour until you get a smooth, thick batter. Dip each suppli into the batter, let the excess drip off, then coat thoroughly in breadcrumbs, pressing to seal the coating.

Heat peanut oil to 175 °C in a deep pot or deep fryer. Fry the suppli in batches for 3–4 minutes, turning gently, until evenly golden brown.

Transfer the suppli to paper towels to drain excess oil, and serve immediately while hot, so the mozzarella inside stretches.