"Suppli' al telefono"
This a side dish very popular in Rome. It deserves to be appreciated in North-America too.
1 cup spaghetti sauce (ragu')
1 cup water
1 cup Italian rice (arborio)
abundant grated
parmesan
mozzarella, cut in 1" cubes
abundant oil
grated bread
1 egg + 1 egg white,
beaten with a fork
salt
1/4 tsp cinnamon
1 tsp grated lemon
rind
Cook rice in spaghetti sauce diluted with 1 cup water.
When cooked, mix the rice with abundant parmesan, cinnamon, grated lemon rind and salt.
Spread it in a large dish and let cool to room temperature.
Add lightly whipped egg ( or 2 if the rice is not too loose), mix well with fork and form egg shaped balls, of the size of a small egg, containing in the centre a cube of mozzarella.
Roll in ground bread and fry in abundant hot oil, without crowding in the pan.
When golden coloured on one side, turn over and do same on other side.
Place over paper to remove excess oil.
Serve hot or at room temperature, to accompany a dish of meat.