Supplì al Telefono
Crisp Roman rice croquettes cooked in savoury tomato-meat sauce and filled with mozzarella that stretches like telephone wires when pulled apart.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Heavy saucepan
- •Baking sheet
- •Deep frying pan or Dutch oven
- •Slotted spoon
- •Shallow bowls
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 19 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 18 g
- calories
- 480 kcal
Instructions
- 1
Heat olive oil in a saucepan and fry the chopped onion until soft and translucent.
- 2
Add the minced beef and brown thoroughly, breaking up any large lumps with a spoon.
- 3
Pour in the white wine and simmer until the sharp alcohol scent evaporates completely.
- 4
Stir in the passata and hot broth, then bring the liquid to a gentle boil.
- 5
Add the rice and cook, stirring frequently, until all liquid is absorbed and the grains are tender.
- 6
Stir in the grated pecorino romano, season with salt and pepper, then spread onto a tray to cool completely.
- 7
Take a handful of chilled rice, flatten it in your palm, and place a mozzarella baton in the centre.
- 8
Enclose the mozzarella completely with the rice, shaping it firmly into an oblong egg shape.
- 9
Dip each shaped supplì into the beaten egg, then roll in breadcrumbs to coat thoroughly.
- 10
Heat frying oil to 175°C in a deep heavy pan.
- 11
Fry the supplì in small batches for about four minutes until deep golden brown and crunchy.
- 12
Drain on kitchen paper and serve immediately while the cheese is molten and stretchy.
Chef's tips
Always allow the cooked rice to cool completely before shaping, otherwise the croquettes will break apart in the hot oil. Ensure the mozzarella is thoroughly encased without air pockets so steam does not burst the crust during frying.
Ingredient substitutions
- minced beef → minced pork, or omitted entirely for a classic vegetarian version
- Carnaroli rice → Arborio or Vialone Nano rice
- pecorino romano → Parmigiano Reggiano, though it will yield a milder flavour
Storage
Keep shaped, un-fried supplì covered in the refrigerator for up to twenty-four hours before cooking.
Reheating
Reheat cooked supplì in a hot oven at 190°C for eight minutes until crisp and warm throughout.
Common mistakes to avoid
- •Frying at too low a temperature, which makes the breadcrumb coating greasy instead of crisp.
- •Using very wet fresh mozzarella, which releases steam and cracks the crust during frying.
Serving suggestions
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