📝 About This Recipe
Transport your kitchen to the cobblestone streets of Rome with these Suppli al Telefono, named for the 'telephone wire' of melted mozzarella that stretches when you pull them apart. Unlike their Sicilian cousins, Arancini, Roman Suppli are characterized by rice simmered in a savory tomato-meat ragu, creating a deeply flavorful and ruby-red interior. This air-fried version delivers that signature crunch and gooey center with a fraction of the oil, making this classic Italian snack accessible for any weeknight.
🥗 Ingredients
The Risotto Base
- 1.5 cups Arborio or Carnaroli rice (high-starch short grain is essential)
- 1/2 lb Ground beef or Italian sausage (finely crumbled)
- 2 cups Tomato passata (smooth tomato puree)
- 3 cups Beef or vegetable broth (kept warm on the stove)
- 1/2 Yellow onion (finely minced)
- 1/4 cup Dry white wine (such as Pinot Grigio)
- 1/2 cup Pecorino Romano cheese (freshly grated)
- 1 tablespoon Unsalted butter (cold)
The Filling and Breading
- 4 oz Low-moisture mozzarella cheese (cut into 1/2-inch batons)
- 1/2 cup All-purpose flour (for dredging)
- 2 Large eggs (beaten with a pinch of salt)
- 1.5 cups Fine breadcrumbs (traditional Italian style, not Panko)
- 1 Extra virgin olive oil spray (for a golden finish)
👨🍳 Instructions
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1
In a wide saucepan or Dutch oven, sauté the minced onion in a drizzle of olive oil over medium heat until translucent, about 5 minutes.
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2
Add the ground meat to the pan, breaking it up into very fine crumbles with a wooden spoon. Cook until browned and no longer pink.
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3
Stir in the Arborio 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 one ladle of warm broth. Simmer gently, stirring frequently. Continue adding broth one ladle at a time as the rice absorbs it.
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5
Cook the rice until it is 'al dente' and the mixture is thick and creamy (about 18-20 minutes). It should be thicker than a standard serving risotto.
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6
Remove from heat. Vigorously stir in the Pecorino Romano and cold butter. Taste and season with salt and pepper as needed.
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7
Spread the rice onto a large baking sheet in a thin layer to cool. Refrigerate for at least 2 hours, or until completely cold and firm. This is crucial for shaping.
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8
Once chilled, take a handful of rice (about 1/3 cup) and flatten it in your palm. Place a mozzarella baton in the center.
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9
Fold the rice around the cheese, rolling it into an oval, cylindrical shape (like a small potato). Ensure the cheese is fully encased so it doesn't leak.
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10
Set up a breading station: one bowl with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball in flour, then egg, then breadcrumbs.
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11
Preheat your air fryer to 375°F (190°C) for 5 minutes.
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12
Place the Suppli in the air fryer basket in a single layer, ensuring they don't touch. Spray them generously with olive oil spray.
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13
Air fry for 12-15 minutes, shaking the basket gently halfway through, until the exterior is deeply golden brown and crispy.
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14
Let the Suppli rest for 2-3 minutes before serving to allow the cheese to reach the perfect 'stringy' consistency.
💡 Chef's Tips
Use low-moisture mozzarella rather than fresh buffalo mozzarella, as the latter releases too much water and can make the rice soggy. Always cool the rice completely; warm rice will fall apart during the breading and air-frying process. For the most authentic flavor, ensure the meat is crumbled very finely so it distributes evenly through the rice. If the rice is too sticky to handle, lightly dampen your hands with water before shaping each ball. Do not overcrowd the air fryer basket; air circulation is the secret to achieving a deep-fried crunch without the vat of oil.
🍽️ Serving Suggestions
Serve hot with a side of warm marinara sauce for dipping. Pair with a crisp glass of Frascati or a light Italian lager. Accompany with a simple arugula salad dressed in lemon and olive oil to cut the richness. Serve as part of an 'Antipasto Misto' platter with olives and cured meats. For a Roman street food experience, wrap the base of the hot Suppli in a small square of parchment paper.