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Recipe for family meals :

Suppli al Telefono (Deep Fried Rice and Cheese Balls)

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. (You can contact Shirley by emailing her - click here). Shirley said:

"This recipe comes from my mom's neighbor, Mary Calegari. I make this recipe a lot and it is absolutely delicious ".


2 eggs
2 cups freshly made or leftover risotto
4 oz. mozzarella cheese, cut in 1/2 inch cubs (about 1 cup)
3/4 cup fine dry bread crumbs
Vegetable oil for deep frying


Beat eggs lightly with a fork until they are just combined. Then add the risotto and stir gently but thoroughly, taking care not to mash the rice. Scoop up 1 tablespoon of the mixture in a spoon, place a cube of mozzarella in the middle and top with another spoonful of risotto. Press the two spoons together or use your hands to shape a ball. Roll the ball in bread crumbs and place them on wax paper. Shape the other balls. They may be fried at once but they are easier to handle if refrigerated for 30 minutes.

Heat the oil in a deep fat fryer to 375º. Preheat the oven to 250º, line a large baking dish with paper towels and put the dish in the oven. Fry the balls 4 or 5 at a time, about 5 minutes until they become golden brown and the cheese has melted. Transfer them to the baking dish to drain. They may be kept warm in the oven for 20 minutes or so if they must
wait. Otherwise, they should be served right away.

Shirley Cline