Mini Rice Supplì With Mozzarella

Preparation:

Preparation: Boil the rice and, halfway through cooking, drain it and collect it in a large bowl with the mozzarella cut into small pieces, the finely chopped cooked ham and two egg yolks. Mix well. Add the grated cheese and work this mixture so that it is firm and compact. Form elongated quenelles no larger than a walnut, flour them, dip them in the beaten egg, lightly salted and peppered, then in the breadcrumbs. When all the supplì are ready, fry them a few at a time in hot oil. Remove them when they are a nice golden colour, dry them carefully on absorbent kitchen paper and serve very hot. Accompanying wines: Colli Euganei Bianco DOC, Colli Albani DOC, Gravina DOC.