📝 About This Recipe
Step into the cobblestone streets of Rome with Supplì al Telefono, the city's most beloved street food. These oblong rice croquettes are simmered in a rich tomato-meat ragù and stuffed with a heart of gooey mozzarella that 'strings' like a telephone wire when pulled apart. Unlike their Sicilian cousin, the Arancino, the Supplì is defined by its savory red rice and a perfectly crisp, breaded exterior that shatters with every bite.
🥗 Ingredients
The Risotto Base
- 1.5 cups Arborio or Carnaroli Rice (high-starch short-grain rice)
- 1/2 lb Ground Beef or Sweet Italian Sausage (casing removed if using sausage)
- 2 cups Tomato Passata (smooth tomato puree)
- 3-4 cups Beef or Vegetable Broth (kept warm on low heat)
- 1/2 cup Dry White Wine (such as Pinot Grigio)
- 1/2 piece Yellow Onion (finely minced)
- 2 tablespoons Unsalted Butter (cold)
- 1/2 cup Pecorino Romano Cheese (freshly grated)
- 2 tablespoons Extra Virgin Olive Oil
The Heart and Coating
- 4 oz Low-Moisture Mozzarella (cut into 1/2-inch batons)
- 1/2 cup All-Purpose Flour (for dredging)
- 2 pieces Large Eggs (beaten)
- 1.5 cups Fine Breadcrumbs (unseasoned)
- 1 quart Neutral Oil (for frying, like Sunflower or Canola)
- 1 pinch Sea Salt and Black Pepper (to taste)
👨🍳 Instructions
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1
In a large heavy-bottomed pan, heat the olive oil over medium heat. Add the minced onion and sauté until translucent, about 5 minutes.
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2
Add the ground beef or sausage to the pan. Brown the meat thoroughly, breaking it into very small crumbles with a wooden spoon until no pink remains.
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3
Stir in the rice and toast it for 2 minutes until the edges are translucent. Pour in the white wine and stir until completely evaporated.
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4
Add the tomato passata and a ladle of warm broth. Simmer gently, adding broth one ladle at a time and stirring frequently, allowing the liquid to be absorbed before adding more.
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5
Continue cooking for about 16-18 minutes. The rice should be 'al dente' and the consistency should be thick and creamy, not runny.
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6
Remove from heat. Stir in the cold butter and Pecorino Romano. Season with salt and pepper. Spread the rice onto a large baking sheet in a thin layer to cool completely (this is crucial for shaping).
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7
Once the rice is cold, take a handful (about 1/4 cup) and flatten it in your palm. Place a mozzarella baton in the center.
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8
Fold the rice over the cheese and roll it between your palms to form an oval, egg-like shape. Ensure the cheese is fully encased so it doesn't leak during frying.
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9
Prepare three bowls: one with flour, one with the beaten eggs, and one with breadcrumbs. Roll each rice ball in flour, dip in egg, and coat thoroughly in breadcrumbs.
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10
Heat the neutral oil in a deep pot to 340°F (170°C). If you don't have a thermometer, a breadcrumb should sizzle immediately when dropped in.
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11
Fry the supplì in batches of 3 or 4 for about 3-5 minutes, turning occasionally, until they reach a deep golden-brown color.
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12
Drain on a wire rack or paper towels. Let them rest for 2 minutes—this allows the heat to finish melting the mozzarella core perfectly.
💡 Chef's Tips
Use low-moisture mozzarella or 'pizza cheese' rather than fresh buffalo mozzarella to prevent excess water from making the rice soggy. Always let the risotto cool completely, preferably for 2-3 hours or overnight; warm rice will fall apart during the breading process. Keep your hands slightly damp while shaping the rice to prevent it from sticking to your skin. Do not overcrowd the frying pot, as this drops the oil temperature and results in greasy, oily croquettes. If you want a vegetarian version, omit the meat and use a rich mushroom broth for the risotto base.
🍽️ Serving Suggestions
Serve hot and immediately to ensure the 'telefona' effect of the melting cheese. Pair with a crisp, chilled Frascati Superiore or a light Italian Lager. Serve as part of a traditional Roman 'fritto misto' alongside fried zucchini flowers. A side of simple marinara sauce is great for dipping, though authentic Roman style is to eat them plain. Accent the plate with a few fresh basil leaves for a pop of color and aroma.