A Roman treat and a fine use for leftover rice (especially risotto). Formally called supplì al telefono because the stringy mozzarella center stretches when you bite through the center and is reminiscent of telephone wires, this is a snack, or a very informal starter. If you use packaged bread crumbs, make sure they’re unseasoned.
Recipe information
Yield
makes 6 to 8 serving as a starter or snack
Ingredients
Preparation
Step 1
Break one of the eggs into the rice and mix well. Form the rice into 2-inch balls. With your thumb, make a small indentation in the center of each ball, fill with a little mozzarella, plus prosciutto if you’re using it; reseal the ball with the risotto around it.
Step 2
Lightly beat the remaining two eggs and dip each ball into the egg mixture and then the bread crumbs. Set the finished balls on wax paper; they can be refrigerated for up to a couple of hours or cooked right away.
Step 3
Put about 3 inches of oil in a deep saucepan and turn the heat to medium-high; bring to 350°F (heat until a bread crumb sizzles in the oil, but not violently). Gently slide the balls into the oil and fry until golden brown, turning once if necessary, about 4 minutes.
Step 4
Drain on paper towels and serve hot or at room temperature.
