Name: Supplì “al telefono” (Rice croquettes)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: 9 ounces (250 g) Arborio, Carnaroli, Vialone Nano, or other rice for risotto; 1¾ ounces (50 g) prosciutto; 4 eggs; 3½ ounces (100 g) flour; 2½ cups (600 ml) lightly fruity extra-virgin olive oil; 2 tablespoons dried bread crumbs; about 3¼ cups (750 ml) light meat broth; 2½ ounces (70 g) grated parmigiano-reggiano; 3½ tablespoons (50 g) butter; leaves from 1 small bunch flat-leaf parsley, chopped; nutmeg; 3½ ounces (100 g) mozzarella

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

These croquettes can also be made with a good ragù of giblets and sweetbreads. The name supplì derives from the French surprise, and the surprise is the melted mozzarella inside. When you hold the hot supplì in your hand, bite it, and pull the uneaten half away, a string of melted cheese forms connecting the two halves of the supplì like a telephone base and receiver. With the preponderance of cordless telephones, however, the second part of the name is in