A dish of leftover risotto and a chunk of mozzarella. A deep fat fryer with almost-new oil . A willingness to get hands sticky and put in the time for some labor intensive food prep, and what have you got? You’ve got Suppli al Telefono, in translation from the Italian, Telephone Wires. Crispy, gooey,fried and sporting perhaps the coolest name in recipedom — what’s not to love?
They’re Roman snack food and kissing cugino to the iconic Sicilian treat, the arancini, “little oranges.” I like suppli better because they’re smaller, so the cheese to rice ratio is higher. I never ate them in Italy, but Lou did, and I’m eternally jealous. I took pictures of the process last night, which involved lots of hand-washing between shots.
Dredge the balls in fresh bread crumbs, arrange them on your vintage Arabia Kilta platter (yeah I’m so old that my honeymoon table service is now considered vintage) and let them chill and firm up in the fridge for half an hour.
Fry ’em up. I’m going to make a passionate product endorsement here for the Presto Kitchen Kettle.It boils water, braises, steams, deep fries and cost about twenty bucks. It goes into the dishwasher, it has safety features, and is portable. We once took it to Grand Rapids to make frites in a friend’s garage.