These hot balls of rice are named after the telephone lines of Rome because the melting strings of mozzarella that ooze out when you bite into them resemble wires. It’s a great way to use up leftover risotto
|Prep time||20 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Finely chop the onion and parsley. Beat the egg lightly.
Pour the water into a large saucepan. Add the salt, onion and parsley. Bring to a boil, then add the rice and cook until tender, approx. 20 minutes. Drain the rice and put it in a large shallow dish to cool. Add the passata and stir in the beaten egg, a little at a time.
Using your hands, form oblong-shaped rice balls the size of a large egg. Make a hole in the centre of each ball with your finger and stuff a small cube of mozzarella into it. Close the hole over and squeeze the balls firmly between your hands.
Place the breadcrumbs in a shallow bowl. Gently roll the rice balls in the breadcrumbs until well coated.
Heat enough oil in a saucepan or deep-sided frying pan.
Give the suppli one more squeeze before gently lowering them into the hot oil in small batches. Fry until golden brown.