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Name: Suppli Alla Telefono
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 200 g Spinach leaves; washed; 50 g Sundried tomatoes; 50 g Flour; Salt; 2 Eggs beaten; 100 g Fresh white breadcrumbs; 3 tb Fresh basil; chopped; 4 tb olive oil; 250 g Arborio rice; cooked; 50 g Butter; 75 g Mixed wild mushrooms; washed; 1/2 Onion chopped; Vegetable oil for frying; Garlic; 75 g Parmesan; freshly grated; 1 Jar tomato sauce; 1 Buffalo mozzarella

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INGREDIENTS

200 g Spinach leaves; washed
50 g Sundried tomatoes
50 g Flour
Salt
2 Eggs ; beaten
100 g Fresh white breadcrumbs
3 tb Fresh basil; chopped
4 tb olive oil
250 g Arborio rice; cooked
50 g Butter
75 g Mixed wild mushrooms; washed
1/2 Onion ; chopped
Vegetable oil for frying
Garlic
75 g Parmesan; freshly grated
1 Jar tomato sauce
1 Buffalo mozzarella

Servings

INSTRUCTIONS

Heat the olive oil in a pan with the garlic and onion. Cook until soft and add the basil. Add the cooked rice, season and blend it all together well. Pour the rice into a bowl, place in the fridge to go cold. When cold, fold in the Parmesan and butter. Divide the rice into small balls of equal size pieces. Cut the mozzarella and sundried tomatoes into half inch size pieces. Push a piece of mozzarella and tomatoes into the centre of each rice ball. Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed. Coat the rice balls in seasoned flour then beaten egg, then into the breadcrumbs. Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp. Drain on kitchen paper. Heat the butter in a pan, add the mushrooms and cook for 1 minute, before adding the spinach. Season and keep warm, heat the tomato sauce. Arrange the spinach and mushrooms in a suitable serving dish. Top with the fried suppli and pour around the tomato sauce and serve.

NOTES

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Suppli Alla Telefono

200 g Spinach leaves; washed
50 g Sundried tomatoes
50 g Flour
 Salt
2 Eggs beaten
100 g Fresh white breadcrumbs
3 tb Fresh basil; chopped
4 tb olive oil
250 g Arborio rice; cooked
50 g Butter
75 g Mixed wild mushrooms; washed
1/2 Onion chopped
 Vegetable oil for frying
 Garlic
75 g Parmesan; freshly grated
1 Jar tomato sauce
1 Buffalo mozzarella

Heat the olive oil in a pan with the garlic and onion. Cook until soft and  add the basil.    Add the cooked rice, season and blend it all together well. Pour the rice  into a bowl, place in the fridge to go cold.    When cold, fold in the Parmesan and butter.    Divide the rice into small balls of equal size pieces. Cut the mozzarella  and sundried tomatoes into half inch size pieces.    Push a piece of mozzarella and tomatoes into the centre of each rice ball.  Reform the rice, pulling back over the cheese and tomato, ensuring it is  completely enclosed.    Coat the rice balls in seasoned flour then beaten egg, then into the  breadcrumbs.    Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and  crisp. Drain on kitchen paper.    Heat the butter in a pan, add the mushrooms and cook for 1 minute, before  adding the spinach. Season and keep warm, heat the tomato sauce.    Arrange the spinach and mushrooms in a suitable serving dish. Top with the  fried suppli and pour around the tomato sauce and serve.

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Nutrition

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Serving Size: 1 Serving (1474g)
Recipe Makes: 1 servings

Calories: 2038
Calories from Fat: 1186 (58%)

Amt Per Serving		% DV

	Total Fat 131.8g	176 %
	Saturated Fat 48.3g	241 %
	Monounsaturated Fat 53.1g
	Polyunsanturated Fat 17.2g
Cholesterol 2240.4mg		689 %
Sodium 2895mg		100 %
Potassium 2694.1mg		71 %
Total Carbohydrate 129.7g		38 %
	Dietary Fiber 11.1g	45 %
	Sugars, other 118.5g
Protein 91.2g		130 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2038

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