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Makes about 12
Prepare risotto with sugo di carne as indicated in the recipe. Let the risotto cool to room temperature. It is better to prepare the risotto one day in advance.
for the suppli'
2 oz (60 gr) flour
5 oz (150 gr) bread crumbs
2 oz(60 gr) fresh mozzarella cheese, cut in 1/2” (1 cm) dice
Fry the suppli' for about 2 minutes, until they are golden brown. Serve hot.
Beat one of the eggs. Incorporate the beaten egg to the rice. In a small, bowl beat the other egg and add a pinch of salt. In two other plates, put the flour in one of them, and the bread crumbs in the other.
Remove one generous tablespoon of rice and form an elongated oval ball, placing in the center one dice of cheese.
Wrap the rice around the cheese and press firmly. Continue forming the suppli' until all the rice is used.
Dip the suppli' in the flour first ...
... and finally in the bread crumbs one at the time. Press firmly for the breadcrumbs to stick to the suppli’. It is important to follow the sequence.
Suppli’ are very popular in Rome. It is not unusual, when making a Risotto, to make more than necessary intentionally, in order to do the Suppli' the next day using the leftovers. When the mozzarella cheese is added to the Suppli’ as in this recipe, they are called "Suppli’ al telefono" (telephone rice balls), because when you bite them, the melted cheese flows out in a long stripe, like the wire dangling from the receiver when the telephone is picked up. Before frying, the rice balls are first dipped in the flour, then in the egg, and finally in the breadcrumbs. The flour isolates the moist rice, the egg helps keep the rice ball together and forms a sticky coating for the breadcrumbs to adhere to the surface. It is important to follow the sequence or the rice balls may fall apart when they are placed in the hot oil to fry.