Rice cheese croquettes
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Rice cheese croquettes
  Rice    Cheese    Italian    Appetizers  
Last updated 6/12/2012 1:20:21 AM. Recipe ID 52044. Report a problem with this recipe.
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      Title: Rice cheese croquettes
 Categories: Italian, Appetizers, 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
 




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Recipe ID 52044 (Apr 03, 2005)

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