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Supplì Al Telefono
Ingredients
  • 1 lt beef stock
  • 30 + 50 gms - 2 tbsp + 3 tbsp butter
  • 200 gms - 7 oz. beef mince
  • ½ onion, minced
  • 120 gms - 4.25 oz. Parmigiano Reggiano finely grated
  • 200 gms - 7 oz. mozzarella, cubed
  • 2 tbsp extra virgin olive oil
  • 400 ml - 13.5 oz. tomato purée
  • Salt & Pepper to taste
  • 500 gms - 1 lb. rice for risotto (Arborio, Carnaroli, Vialone Nano)
  • 2 eggs
  • 100 ml - 3.33 oz. white wine
  • Breadcrumbs and 2 eggs for coating
  • Vegetable oil for frying
Steps
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