A delightful Italian dish, Suppli (soo-plee) cooked rice, rolled into little balls with cheese and ham. When the balls are cooked and pulled apart, the melted cheese forms threads and this is zohy the dish is sometimes called Suppli al Telefono, meaning telephone wires.
As with most Italian dishes, Suppli varies from region to region. In this Suppli we have used leftover risotto, but plain cooked rice can be used instead. Sometimes other ingredients, such as mushrooms are added, but this again varies from region to region.
4 oz. Parma ham, thinly sliced
1 oz. Mozzarella cheese
1 oz. Risotto alia Milanese eggs, lightly beaten
1 oz. dry breadcrumbs sufficient vegetable oil for deep-frying
Using a sharp knife, cut the ham into 1-inch squares and cut the cheese into 1-inch cubes. Set aside.
Place the risotto in a bowl and beat in the eggs until the mixture is thoroughly combined. Place a teaspoonful of the rice mixture in the palm of your hand and flatten it into a small circle. Lay a slice of ham on top and then a cube of cheese.
Top with another teaspoonful of rice. Gently roll the mixture between your hands, to make a neat ball. Make more balls in the same way until all the remaining ingredients have been used up.
Place the breadcrumbs on a plate. Roll each ball in the breadcrumbs, coating them all over. Shake off any excess crumbs and set aside.
Fill a large deep-frying pan one-third full with vegetable oil. Set the pan over moderate heat and heat the oil until it reaches 375 °F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden in 40 seconds. Lower the balls into the oil, a few at a time, and fry for 5 minutes or until they are golden brown. Remove the balls from the pan and drain on kitchen paper towels.
Keep hot while you fry and drain the remaining balls in the same way.
Serve at once.