Supplì al Telefono with Anchovy, Parmesan & Pecorino Emulsion

Name: Supplì al Telefono with Anchovy, Parmesan & Pecorino Emulsion
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 12 servings
Ingredients: 300 g Risotto rice; 1 tbsp Olive oil; 1 small Banana shallot; 2 Garlic cloves; 2 tbsp Tomato purée; 150 ml Dry white wine; 700–800 ml Good-quality chicken stock; 40 g Parmesan; 25 g Unsalted butter; Freshly cracked black pepper; 150 g Low-moisture mozzarella; Salt; 100 g Plain flour; 2 Eggs; 180–200 g Panko breadcrumbs; Neutral oil; 3 Anchovy fillets; 1 small Garlic clove; 25 g Unsalted butter; 80 ml Whole milk; 40 g Parmesan; 30 g Pecorino Romano; 1–2 tbsp Hot water; Lemon juice; Freshly cracked black pepper

I know everyone loves an arancini, but honestly, supplì al telefono might have them beaten. A molten mozzarella centre is something that has my name written all over it. We are keeping the actual supplì fairly classic here, but being slightly less traditional with the finish. I wanted something salty and savoury to spoon over the top without turning them into a heavy cheese bomb, so we're making this warm anchovy, Parmesan and Pecorino emulsion. The anchovy melts completely into the sauce and gives you this incredible depth rather than making the whole thing taste aggressively fishy. Something super important is the use of low moisture mozzarella here. Yes, it still melts, but doesn’t run the risk or bursting or screwing up the textures inside.

Prep

10m

Cook

45m

Total

55m

Supplì al Telefono with Anchovy, Parmesan & Pecorino Emulsion

I know everyone loves an arancini, but honestly, supplì al telefono might have them beaten. A molten mozzarella centre is something that has my name written all over it. We are keeping the actual supplì fairly classic here, but being slightly less traditional with the finish. I wanted something salty and savoury to spoon over the top without turning them into a heavy cheese bomb, so we're making this warm anchovy, Parmesan and Pecorino emulsion. The anchovy melts completely into the sauce and gives you this incredible depth rather than making the whole thing taste aggressively fishy. Something super important is the use of low moisture mozzarella here. Yes, it still melts, but doesn’t run the risk or bursting or screwing up the textures inside.

Prep

10m

Cook

45m

Total

55m

Ingredients

Method

Nutrition

Turn cooking mode on

Step 1

Start with the rice. Add the olive oil to a large pan over a medium heat, followed by the finely diced shallot. Cook gently for around 3–4 minutes until completely softened, then add the garlic and cook for another minute.

For

Ingredients

For the supplì

300

Risotto rice, ideally Arborio or Carnaroli

Per Serving

Calories

329kcal

Fat

18g

Saturates