Turan Neos APA with suppli

suppli and Neos on windowsill 2

Sunday evening, our chum Cameron made a delicious tomato risotto. She made what’s known in the vernacular as a “shit ton” of the stuff, but that’s good. We’re in Rome. And in Rome, when you’ve got leftover risotto you make suppli. So on Monday we did. I’ve mentioned the Roman love of fried goodies before. Suppli have got to be the best though. Deepfried risotto croquettes with a heart of melty mozzarella. What’s not to like?

You can use plain risotto, or a fancy flavoured risotto, depending on what leftovers you have, but generally it’s risotto rice with tomato, at least round these ’ere parts. Said leftover risotto is made into a ball, a piece of mozzarella is stuffed in the middle, then the whole lot is rolled in flour, then dipped in beaten egg, then rolled in breadcrumbs or pangrattato (toasted/dried crumbs). Then deepfried – long enough to melt the mozzarella so that when you eat it, it forms a string. Apparently this recalls the curly telephone cable of yore, before wireless handsets and mobile phones and all that newfangled stuff and the full name is suppli al telefono.

Me and Cameron learned to make them while working in the kitchens of the American Academy in Rome. They can be a bit fiddly, as it can be a bit messy making sticky balls and dipping them in egg. Frankly, I’ve no idea how one keeps one’s hands clean making them, despite how much I was shouted at by Academy chefs. At the Academy, we used an icecream scoop to make the balls, but even then you had to do all that dipping. There was a video (featuring Mr Bonci), but the link’s dead now. There, they made a point of wetting their hands first. They even made a pastella – a batter – to roll the balls in, combing egg, flour and water. Might try that next time, though even they’re getting messy. In this video (Italian, but subtitled in English), he just uses flour then egg, and does manage to keep the whole thing nice and tidy. Practice I guess.

Still, having said all that about messiness, our suppli were the best I’ve had. A delicious risotto, with plenty of garlic and a subtle chili heat, and some lovely breadcrumbs from my own bread, all fried until golden brown in hot sunflower oil and then eaten with Neos American pale ale (APA) from Turan brewery in Lazio (in Montefiascone, north of Viterbo to be exact). Yum. I’d bought the Neos for a ridiculous price at the slightly ridiculous middle-class food emporium that is Eataly and been waiting for a special occasion to crack it open. Cameron had recently revealed she’d OD’d on APAs, coming from their heartlands of California, but I’m still loving them, or at least the Italian take on APA. Over here, one connoisseur writing in English and certainly more knowledgeable than me is quite sniffy about a Neos he had, draft, at Baladin bar, calling it “kind of boring,” but the bottled one we had was delicious.

Fougass, Neos and suppli (unfried)

It’s a dark amber ale, with a medium head that dissipates fairly quickly (thankfully, given that I’m often rushing and pouring badly trying to get the right photo…). Me and Fran enjoy malty beers (indeed, she’s a stout and porter kinda girl generally), so the fact that this is a fairly malted beer with strong flavour of caramellised, or even slightly burnt, sugar is good. Any sweetness is balanced by a subtle hoppiness and a medium-light body, making it a decent ale to accompany food. Fried food. Deepfried, cheesy food. Perhaps the bottled version differs to the version the guy had at Baladin.

Talking of Baladin, and boring beers, we also had a few slightly disappointing beers at Open Baladin bar on Saturday. I’d been looking forward to some golden ale (with fond memories of things like Fuller’s Honey Dew – my gateway beer on the path to enjoying real beer) so was happy to see Baladin had a few listed in their menu. I tried Cortigiana (4.6%) from Birra del Borgo in Lazio, then Gold One (5.2%), from Baladin’s own brewery in Piedmonte and found both slightly weak and watery, more than like a lager or pils than a more full-bodied summer ale. They were fine, just a little underwhelming.

Baladin golden ales

Similarly underwhelming was FluviAle’s Golden Ale, at Porto Fluviale bar in Ostiense a few days previously. Though I don’t think I’ll be returning to Porto Fluvial for a while as the beer they served my friend Rachel, a Terminal, was terrible. It was very flat but worse it just tasted musty. When we complained the waitress said it was because it was hand-pumped. Hand-pumping might explain a lack of effevesence, sure, but not the mustiness. When my wife had another drink that also tasted musty, it put me off the place completely. Guys – there’s something mouldering in your system. Clean your pipes!

So yes, the best beer experience I’ve had the past week-ish, was definitely the one involving a  bottle of Neos and home-made suppli, served with a tasty tomato chutney.

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6 Comments

Filed under Ale, beer, Other food

6 responses to “Turan Neos APA with suppli

  1. I wish I’d been at your house on Sunday – a fine supper. As is usually the case with everything you write about – I now want suppli. To try. I am looking forward to a beer or three with you three on my return.

  2. Let’s have a suppli-making and beer-sampling evening at some stage.

  3. Dom

    Looks great Dan. Do you know if they taste OK cold? Have a catering do next weekend and thinking of trying them out.

    • Hey Dom. No, not so good cold. They’re best when freshly deepfried, with the mozzarella melted and stringy. A lot of places in Rome cook them in the morning then re-heat them to order, which is kinda tolerable but not ideal.

  4. Dom

    Cheers Dan. Whilst I’m on the subject any cold buffet delicacies you can think of that I can serve up. Originally there was a Great Gatsby 20’s/30’s theme, but that has gone to the wayside due to the lack of decent recipes around.

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