Supplì al Telefono

Ingredients

For the Rice:
  • 1 ½ cups (300g) Arborio rice
  • 3 cups (720ml) beef or vegetable broth
  • ½ cup (120ml) white wine
  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, finely chopped
  • ½ cup (120g) tomato passata
  • ¼ teaspoon black pepper
  • Salt, to taste
  • ½ cup (50g) grated Pecorino Romano
  • 1 tablespoon unsalted butter (for finishing)
For the Filling:
  • 6 oz (170g) mozzarella, cut into ½-inch (1.5cm) sticks
  • ¼ teaspoon salt
For Breading and Frying:
  • ½ cup (60g) all-purpose flour
  • 2 large eggs
  • 1 cup (120g) breadcrumbs
  • 3 cups (750ml) vegetable or peanut oil (for frying)

 

Instructions

Prepare the Rice:
  1. Heat olive oil and butter in a large pan over medium heat.
  2. Add the finely chopped onion and sauté until soft and translucent.
  3. Add the rice and toast for 1-2 minutes, stirring constantly.
  4. Pour in the white wine and let it evaporate completely.
  5. Stir in the tomato passata and mix well.
  6. Gradually add the hot broth, one ladle at a time, stirring frequently.
  7. Cook for 16-18 minutes, until the rice is tender and has absorbed all the liquid.
  8. Turn off the heat and stir in the grated Pecorino Romano and 1 tablespoon of butter.
  9. Spread the rice evenly on a large baking sheet, cover with plastic wrap, and let cool completely.

 

Prepare the Filling and Shape the Supplì:
  1. Cut the mozzarella into stick-shaped pieces (about 2 inches / 5 cm long).
  2. Take a handful (about 3.5 oz / 100g) of the cooled rice mixture.
  3. Flatten it in the palm of your hand and place a piece of mozzarella in the center.
  4. Close the rice around the mozzarella, shaping it into an oval croquette.
  5. Repeat with the remaining rice and mozzarella.

 

Bread the Supplì:
  1. Set up three bowls:
    • One with flour
    • One with beaten eggs
    • One with breadcrumbs
  2. Roll each supplì in the flour, then dip in the beaten egg, and finally coat with breadcrumbs.
  3. Repeat for all supplì and place them on a tray.

 

Fry the Supplì:
  1. Heat the vegetable oil in a deep pan to 350°F (175°C).
  2. Fry 2-3 supplì at a time to maintain the oil temperature.
  3. Cook for 3-4 minutes, turning occasionally, until golden brown and crispy.
  4. Drain on paper towels and let them rest for 1-2 minutes before serving.

 

Serving:
  1. Serve hot so that when cut open, the mozzarella stretches like a telephone cord.
  2. Enjoy as a snack, appetizer, or alongside a classic Roman pizza!

Buon appetito with your Supplì al Telefono!