Supplì al telefono

Supplì al telefono are a Roman specialty, tasty tomato rice croquettes with a gooey mozzarella heart. Here’s how they’re made:

Ingredients

• 300 g of Arborio or Carnaroli rice
• 800 ml of vegetable broth
• 200 g of tomato passata
• 1 small onion, finely chopped
• 100 g of mozzarella, cut into small cubes
• 50 g of grated Parmesan cheese
• 2 eggs
• Breadcrumbs, as needed
• Oil for frying, as needed
• Salt, as needed
• Pepper, as needed
• Extra virgin olive oil, for sautéing
• A knob of butter

Preparation

1. In a large pan, sauté the finely chopped onion in extra virgin olive oil until it becomes translucent.
2. Add the rice and toast it briefly until the grains are shiny.
3. Pour the tomato passata into the rice and mix well.
4. Gradually cook the rice by adding hot vegetable broth, a ladle at a time, waiting for the liquid to be absorbed before adding the next. Season with salt and pepper to taste.
5. When the rice is al dente, turn off the heat, add the Parmesan and the knob of butter. Stir until the butter is completely melted and incorporated. Let the risotto cool down.
6. Once the risotto is cool, take a small portion of rice, flatten it on the palm of your hand, place a few cubes of mozzarella in the center, and close the rice around the cheese to form the supplì, that is cylinders about 7-8 cm long.
7. Beat the eggs in a bowl and put the breadcrumbs in another. Dip the supplì first in the egg and then in the breadcrumbs, making sure they are well coated.
8. Heat plenty of oil in a frying pan and fry the supplì until golden, being careful to turn them to cook evenly.
9. Drain on paper towels to remove excess oil.

The supplì are ready when, breaking them, the cheese inside forms strands similar to those of a telephone, hence the name “al telefono.” Serve them hot for the ultimate gooey experience.

Curiosity

The supplì originated in the Roman fry shops after the war, where they were sold as “street food” for a quick and nourishing meal. The name “supplì” seems to derive from the French “surprise,” due to the surprise of finding the gooey mozzarella heart inside.