Supplì al Telefono - Roman Rice Croquettes

Yes, ‘telefono’ really does translate as ‘telephone’ for these really interesting snacks.

Why?

Because when you pull them apart the stringy mozzarella is supposed to resemble an old fashioned telephone wire! 📞 📞 📞 Additionally, ‘supplì’ means ‘surprise’ in French - and finding the mozzarella in the middle is a lovely, tasty surprise!

These are a typical street food from Rome and there are many variations of supplì.

Mine are made from scratch with the classic flavouring of risotto cooked with tomato sauce and filled with mozzarella.

Enjoy them as a snack or as a quick lunch or dinner. In fact they are good to eat anytime. How can you resist the oooeh gooey cheese in the middle!

Mangia, mangia! 👩🏻‍🍳

Supplì al telefono recipe:

200g risotto rice (arborio or carnaroli rice)
Tin of tomatoes (400g)
Small onion chopped
1 garlic clove crushed
Pinch of chilli flakes
2 tbsps olive oil
1 Vegetable stock cube
1 tbsp butter
2 tbsps grated pecorino or parmesan
1 mozzarella (125g)
Sea salt
Breadcrumbs
Oil for frying

Makes about 15

1. In a large pan heat the olive oil and add the onion and garlic, cook until translucent but not coloured for about 5 minutes.
2. Add the rice and chilli flakes to the pan and toast it for about 2-3 minutes. Add the tin of tomatoes and stir for a couple of minutes. Season with salt and pepper.
3. Add the vegetable stock cube in the empty tomato tin and fill with boiling water. Begin to add the stock a little at the time and continue stirring adding more stock as it is absorbed.
4. Repeat, adding more boiling water everytime the mixture looks dry and until the rice is tender and cooked - should be done after about 15 minutes but still all dente. Stir in the butter and cheese.
5. Refrigerate the rice for at least for a few hours until chilled and firmed up.
6. Make cubes from the mozzarella and make 15 balls out of the rice mixture.
7. With damp hands take one of the rice balls and make a hole in the centre then place a couple of cubes of mozzarella inside. Roll the rice around until you have a nice neat cylinder. Repeat until all the mixture is used up. Note - wet your hands occasionally to prevent the rice from sticking. Press each one into the plate of breadcrumbs and cover ensuring even coverage all over.
8. The great thing is you can make supplì in advance and keep them in the fridge until you are ready to fry them.
9. Heat a frying pan of oil until hot (only a few inches of oil) - about 160C and fry in batches, flipping to brown evenly all over.
10. Remove and drain on kitchen paper, sprinkle over a little salt. Serve hot for a melting centre.