Often used as street food, supplì al telefono are a Roman specialty in the form of rice croquettes. The basic recipe uses carnaroli or arborio rice cooked and enhanced with meat sauce and pecorino. The rice is left to rest before making the rice balls, which are then breaded and fried. The term supplì comes from the French word surprise (surprise in English), referring to the stringy mozzarella in the centre of the fried treat. When bitten or cut open, the mozzarella strings resemble telephone cords—from the days before cell phones, of course!

Ingredients for 15 supplì

• 250 grams rice (arborio or carnaroli for risotto)
• 400 grams minced meat
• 300 ml tomato purée
• 1/2 onion
• 50 ml white wine
• 400 ml vegetable broth
• 40 grams pecorino (or parmesan)
• 30 grams butter
• 200 grams mozzarella
• 2 tablespoons extra virgin olive oil
• Salt to taste

For breading:

• 2 eggs
• Bread crumbs (as needed)
• 1 litre seed oil for frying

Preparation

Prepare the sauce by browning the onion and the meat in a large saucepan. Deglaze with white wine and let evaporate. Add the tomato purée, salt and cook for 15-20 minutes over medium-low heat. When the sauce has reduced enough, remove from heat and set aside.

Meanwhile, prepare the risotto in a medium pan by lightly toasting the rice with olive oil, for about 30 seconds. Deglaze with wine (optional). Then add the vegetable broth and simmer, adding liquid when it evaporates while stirring well. When half cooked (about 10 minutes) add the ragù until the rice is cooked. When cooked, add the butter and grated cheese. Mix well and transfer to a large pan. Leave to cool in the fridge for at least a couple of hours.

Preparing the supplì

Into the palm of your hand, flatten the cooled rice mixture (about the size of a meatball), place a piece of mozzarella in the centre and mold into an oblong or round shape, making sure that the mozzarella is completely covered. Repeat until all the supplì are formed.

In a small bowl, beat two eggs, and place the bread crumbs in a plate. First roll the supplì in the egg and then in the bread crumbs. 

Heat oil (to about 180°C) and fry the supplì, turning them several times until golden brown. As they are ready, set them aside on a tray lined with paper towels.