A Roman speciality
leftover risotto, any type
cold boiled rice
dressed with simple tomato sauce and grated parmesan.
Vegetable oil to fry
Dice the mozzarella. Break the egg into a bowl and lightly beat it with a fork.
Shake the flour on to one plate. Shake the breadcrumbs on to another.
Make a small ball of rice with your hands. Press a cube of mozzarella into the middle.
Roll the rice ball in the flour, then the egg and finally the breadcrumbs.
Carry on until you have used all the rice.
Heat the oil in a large frying pan. Fry the suppli for a few minutes until golden.
Transfer the suppli on to kitchen paper to absorb the excess oil. Serve hot or at room temperature.
This is a really easy way to use up leftover risotto and transform it into an entirely different treat.