← Back to Search Results
frying Italian, Rome
 Stuffed Rice Balls Roman-Style

Comments: 0
 

Recipe

Suppli’ al Telefono

Fry shops in Rome and Napoli are like candy shops to a childish food freak like me. There is nothing in these shops that I would not try: everything from mini eggplant parms to savory fried panzerotti to mini calzones filled with molten sheep’s milk ricotta. These suppli’ have a cult that is all their own; you will find us strutting down the streets of the Eternal City, stretching strings of mozzarella from our hands to our gluttonous mouths.

Yield: Makes 6 servings

Ingredients

  • ¼ cup dried porcini
  • 1 cup hot water
  • 3 tablespoons extra virgin olive oil, plus 4 cups for deep-frying
  • 3 tablespoons unsalted butter
  • 1 spanish onion, cut into ¼-inch dice
  • 2 ounces prosciutto di parma, cut into ¼-inch dice
  • 1 cup arborio rice
  • 2 large eggs, beaten
  • ¼ cup chopped italian parsley
  • 2/3 cup freshly grated parmigiano-reggiano
  • 5 ounces mozzarella, cut into ¼-inch dice
  • 1¾ cups dried bread crumbs
  • Salt and freshly ground black pepper

Directions

1. In a small bowl, soak the mushrooms in the hot water for 30 minutes.

2. Lift out the mushrooms, reserving the liquid, and finely chop. Strain the soaking liquid through a fine sieve into another small bowl and set aside.

3. In a medium saucepan, heat the 3 tablespoons olive oil and butter over medium heat. Add the onion and prosciutto and cook until the onion is softened, about 7 minutes. Add the rice and cook, stirring until opaque, about 3 minutes. Add 2 cups hot water and the mushroom water, bring to a boil, and cook uncovered, until the liquid is absorbed, about 20 minutes. Turn the rice out into a bowl, and allow to cool for 10 minutes. Stir the eggs, parsley, and Parmigiano into the rice.

4. For the filling, mix the chopped porcini and the mozzarella cubes together in a bowl.

5. Using a tablespoon, make egg-shaped balls of the rice mixture; you should have 12 to 14. Use your thumb to make an indentation in the center of each, insert 1 teaspoon of the filling, and use your palms to round the ball so that the filling is completely enclosed.

6. In a large deep pot, heat the 4 cups olive oil over medium-high heat until it reaches 370°F. Roll each ball in the bread crumbs so that it is completely coated, and set on a plate. Working in batches, fry the balls in the hot oil until golden brown, about 5 minutes. With a slotted spoon, transfer to paper towels to drain, and season with salt and pepper. Serve warm or at room temperature (do not refrigerate).


© 2005 Mario Batali
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information includes 1/8 teaspoon of added salt per serving.

532kcal (27%)
322mg (32%)
5mg (8%)
150mcg RAE (5%)
278mg
42mg
21g
3g
3g
54g
121mg (40%)
1122mg (47%)
11g (54%)
25g (39%)
4mg (21%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

desserts-4-today Desserts 4 Today
by Abby Dodge
west-coast-cooking West Coast Cooking
by Greg Atkinson
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
cook-with-jamie Cook with Jamie
by Jamie Oliver
spice Spice
by Ana Sortun
cooking-for-friends Cooking for Friends
by Gordon Ramsay
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
mexican-everyday Mexican Everyday
by Rick Bayless
the-sweet-life The Sweet Life
by Kate Zuckerman
a-new-way-to-cook A New Way to Cook
by Sally Schneider
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?