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
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | Makes 15 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 250 |
| Fat | 15.8g |
| Saturates | 1.9g |
| Protein | 3.7g |
| Carbs | 23.3g |
| Sugars | 1.2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely 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.
Serve immediately.
