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Title: Rice Cheese Croquettes
Categories: Jewish Italian Appetizer Rice
Yield: 6 Servings
| 2 | c | Rice; short grained |
| 1/4 | c | Onion; finely minced |
| 2 | tb | Olive oil |
| 1 | ts | -salt |
| 3 1/2 | c | -hot water |
| 1 | c | Tomatoes; peeled |
| 2 | Eggs; slightly beaten | |
| 1 | lb | Mozzarella; cut in 24 1/4 inch X 1 inch bits |
| 1 | c | Bread crumbs; fine |
| 1 | c | Vegetable oil; for frying |
Suppli al Telefono To quote the author, "It is not easy to make Suppli al Telefono. Nevertheless, it pays to make the effort once in awhile because this dish always makes family and guests happy. The name comes from the fact that a thread of cheese will spin between your mouth and the suppli while you are eating it, resembling the mouthpiece of an early model telephone from the time this dish was first created. Suppl can be served as an appetizer, as a side dish in a dairy meal, or as a meal in itself for a lunch or brunch. ...Suppli should be served piping hot. Tell your guests, who might have never had them before, that suppli should be eaten with the fingers."
Place rice, onion and olive oil in 2 qt saucepan and saute 2 or 3 minutes, stirring frequently. Add salt and 3 1/2 cups hot water. Bring to a boil. Lower heat to minimum and cook, covered, without stirring, 15 minutes. Add tomatoes and cook, uncovered, 5 minutes longer, stirring frequently. The rice should now be quite dry. Remove from heat and cool for 15 to 20 minutes, add eggs and mix well. With damp hands, shape heaping tablespoons of the mixture into croquettes the size of a large egg; insert one piece of cheese into each croquette, making sure that the cheese is completely coated with rice. Roll in bread crumbs and fry a few at a time in hot oil till golden brown on all sides. SERVES: 6
Source:_The Classic Cuisine of the Italian Jews_ posted by Anne MacLellan
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