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Recipe for family meals :

Suppli di Telefono (Risotto Fritters)

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 Lidia Bastianich. I make this recipe a lot and it is absolutely delicious".


One recipe of basic risotto
4 large eggs
1/2 cup very finely diced mozzarella cheese
1/2 cup very finely diced prosciutto di Parma (imported) (about 2 oz.)
1/2 cup freshly grated Parmigiano Reggiano cheese
1/2 cup minced fresh Italian parsley leaves
Pinch of freshly grated nutmeg
1 cup all purpose flour
1 1/2 cups plain dry bread crumbs, or as needed
1 cup vegetable oil
1/2 cup extra virgin olive oil


Prepare the risotto. Spread it on a tray or baking sheet and cool to room temperature.

In a medium bowl beat 2 of the eggs together until blended. Add the mozzarella, prosciutto, Parmigiano, parsley and nutmeg and mix well. Beat the remaining 2 eggs together with a few drops of water in a shallow bowl. Place the flour and bread crumbs on two separate plates. Set a bowl of cool water nearby.

Take a ball made of 2 tablespoons of the cooled risotto set in the palm of your hand and shape into a ball. Make a small well in the center and add 1 teaspoon of the mozzarella mixture. Work the rice so that it encloses the stuffing and forms a smooth ball. Make sure the filling is completely enclosed in the rice. This may take a little practice and you may find it easier to work with the rice if your hands are slightly wet. Dip them in the water from time to time. Continue until all of the rice and filling are used up. These can be made ahead of time and refrigerated, but make sure you return them to room temperature at least 30 minutes before breading them. Otherwise, the cheese in the center will not melt properly.

Bread the Suppli:
First roll each call in the flour until completely coated, tapping off any excess. Then, dip them into the beaten egg until coated. Let some of the excess egg drip off before rolling them in the bread crumbs. Let the coated suppli stand on a baking sheet as you coat the others. When all are breaded, reroll them one by one in the bread crumbs.

Heat oils together in a wide, heavy casserole or skillet over medium heat until a sprinkling of bread crumbs sizzles on contact (about 350º on a deep fry thermometer. Add about 1/3 of the suppli to the oil. Fry them, turning them as necessary until they are golden brown on all sides about 8 minutes. The rice should be heated through and the cheese filling should be melted. Repeat with the remaining suppli. Set on paper towels to drain and serve hot. They can be kept warm on a baking sheet in a 200º oven for up to 20 minutes.

Shirley Cline