Lazio
SUPPLI' ALLA ROMANA
(rice croquettes stuffed with mozzarella)

Serves 4: 11 oz. Padano or Originario rice 3.5 oz. butter 1 4-oz "wet" mozzarella 4 oz. chicken livers 25 dried mushrooms 4 fresh meaty tomatoes 2 eggs 2 T. grated parmigiano tomato sauce bread crumbs, oil for frying, salt Soak the mushrooms in warm water. Boil the rice in 2 C. of water, together with the peeled and diced tomatoes and half the butter. Stir frequently and remove from the heat after 14 minutes. Mix in 2 beaten eggs, and the parmigiano. Set aside and keep warm. Sauté the minced mushrooms and livers in the remaining butter, Add 2 T. tomato sauce diluted in 1/2 C. hot salted water. cook until all the liquid has been absorbed. Cut the mozzarella into cubes. Place an egg-sized quantity of the rice mixture in the palm of your hand, roll in smooth, and poke a hole in one end with your index finger. Fill the cavity with the liver-tomato sauce and a couple of mozzarella cubes. Close the hole with a bit of the rice mixture. Roll the whole thing in bread crumbs and repeat the process until all the mixture has been used. Fry the croquettes in an abundant quantity of boiling oil. Best served hot, but are also very good warm. These delicacies are found in the old trattorias of Rome. They may appear on the menu as "telephone lines" , a name which refers to the long cord of mozzarella which forms between the two halves of the croquette after each bite. Curious facts: In Rome, ice cream shops often feature a rice ice cream! (And very nice it is, indeed!) Main Page Other recipes..

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