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You are here: Home / Recipes / Appetisers / SUPPLÌ AL TELEFONO

SUPPLÌ AL TELEFONO

December 13, 2011 By Manu 32 Comments

Supplì al telefono

Today’s recipe takes us to the Italian region of Lazio.  Lazio is a coastal region in Central Italy and it includes Rome, the capital of Italy.  Many of the most popular Italian dishes come from this area.  They include carbonara, amatriciana, abbacchio, carciofi alla giudia and many more.  So stay tuned for more recipes from this beautiful region!  Today I want to share with you the recipe of supplì al telefono: fried rice balls filled with mozzarella. The name itself is lots of fun as it literally means supplì “on the phone”, because if you open them when still warm, the cheese inside that has melted while cooking, will stretch between the 2 halves similar to the wire of a telephone.  The term supplì comes from the French word surprise.  These make a fantastic appetiser or buffet dish… but I often serve them as a main.  And believe me, when you start eating one, it is hard to stop!  The original recipe also calls for chicken liver and dried mushroom in the meat sauce, but I preferred to keep it simple and used only beef mince… they were divine!  Enjoy and remember to check out all my other posts on Regional Italian recipes!

 

Recipe adapted from Giallo Zafferano

Ingredients: (makes about 20 supplì)
1 lt beef stock
30 + 50 gms – 2 tbsp + 3 tbsp butter
200 gms – 7 oz. beef mince
½ onion, minced
120 gms – 4.25 oz. Parmigiano Reggiano finely grated
200 gms – 7 oz. mozzarella, cubed
2 tbsp extra virgin olive oil
400 ml – 13.5 oz. tomato purée
Salt & Pepper to taste
500 gms – 1 lb. rice for risotto (Arborio, Carnaroli, Vialone Nano)
2 eggs
100 ml – 3.33 oz. white wine
Breadcrumbs and 2 eggs for coating
Vegetable oil for frying

Start by preparing the meat sauce.  Sauté the onion with 30 gms – 2 tbsp of the butter and extra virgin olive oil until soft (1).  Add the beef mince (2) and brown well, breaking all the lumps (3).  Then add the wine (4) and burn off the alcohol (5).  Add the tomato purée (6), season with salt and pepper and let the sauce cook on a slow fire for about 20 minutes or until the sauce thickens.

Now add the rice (1 – 2) and then add the stock little by little (3).  Cook it as you would cook a risotto, but only for 2/3 of the normal cooking time (4) (I usually cook it for about 13 minutes), as the rice will keep on cooking while the fire is off and while cooling down.  If you cook it fully, then you will get mushy rice.  Also, the final risotto will need to be on the dry side to be able to make balls out of it, so keep that in mind when you add the stock towards the end.  When ready, put the fire off and add the 50 gms – 3 tbsp of butter and the finely grated Parmigiano Reggiano and mix well (5).  Also add the 2 eggs, lightly beaten, and mix well (6).

Now pour the rice over a sheet of baking paper and spread it well so it cools down fast.

When the rice has cooled enough to handle it without getting burnt, make 20 balls with it (1).  Make a hole in the centre of each ball with your thumb (2) and insert 2 or 3 cubes of mozzarella into it (3).  Close the ball by pressing it and shape it like an egg (4).

Here is a short video I taped:

NOTE: it will help to wash your hands frequently and keep them wet, in this way the rice will not stick to your fingers.

Beat the eggs in a bowl.  Put the breadcrumbs in a separate plate.  Dip each supplì in the egg (1) and then coat well with breadcrumbs (2), pressing with your palm so the crumbs stick well to your supplì (3).  When you have done this for all the supplì, re dip them in the egg (4) and coat again with breadcrumbs (5) to obtain a double coating (6).

Deep fry them in warm vegetable oil (make sure it is not too hot or the mozzarella inside will not melt), rolling them around with a slotted spoon.  Remove them and put them on a plate lined with kitchen paper to drain the excess oil.  Serve warm!

Supplì al telefono

Supplì al telefono

Supplì al telefono

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Filed Under: Appetisers, Finger food, Italian, Mains, Meat, Regional Italian Dishes, Rice, Snack, Special Occasions, Street Food Tagged With: appetisers, finger food, fried, Italian, Lazio, mozzarella, Regional Italian Dishes, rice, Rome, snack, Street Food

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Comments

  1. Giulietta | Alterkitchen says

    December 13, 2011 at 8:29 pm

    I just came back from Rome, and I ate a ton of supplì… I’ll make them at home, too 🙂

    Reply
  2. Alyssa says

    December 13, 2011 at 10:28 pm

    I recently went out to dinner and had an appetizer like this. As soon as I tasted it, I knew I wanted to make it at home. Thanks for the tutorial! The rice balls look amazing (but how can you go wrong with fried anything with cheese in the center!!!)

    Reply
  3. Liz says

    December 13, 2011 at 11:24 pm

    Oh, Manu! That top photo is incredible!!! What a fabulous dish…and you’ve made these perfectly (not that I’d expect anything less of you!!!). Brava!

    Reply
  4. Parsley Sage says

    December 13, 2011 at 11:32 pm

    Ooooh! I want some of these right now 🙂 It’s not too early is it? Nah…this would be delicious any time of the day. That stretchy mozzarella pic is fabulous!

    Buzzed

    Reply
  5. Kiri W. says

    December 14, 2011 at 1:40 am

    Ohhh, i remember suppli! I’d forgotten all about how gorgeous and tasty these are! Now I have major cravings… yours look amazingly tasty! 🙂

    Reply
  6. [email protected] says

    December 14, 2011 at 2:37 am

    I have saved this recipe, these look so delicious! I have seen other recipes, but yours does look the most flavorful. The colored risotto was the clue on that! Always glad to see your tasty posts, Manuela-keep them coming. Yum!

    Reply
  7. Divya @flavourfiesta says

    December 14, 2011 at 3:50 am

    Looks delicious and I love your step by step pictures! What’s the difference between this and arancini?

    Reply
    • Manu says

      December 14, 2011 at 8:23 am

      Hi Divya! Thanks! 🙂 I have a very old post on arancine (one of the first I published)… but it has no step by step pictures… I will be updating it shortly as we made them yesterday!!! 😉 The main difference is that arancine’s rice is made with saffron and no meat sauce, and then they are filled with bolognese sauce, mozzarella and peas. 🙂

      Reply
      • Divya @flavourfiesta says

        December 15, 2011 at 3:06 am

        Thanks Manu! I look forward to trying these out!

        Reply
  8. Asiya says

    December 14, 2011 at 4:26 am

    Beautiful shots! Looks perfect…making me very hungry 🙂

    Reply
  9. PolaM says

    December 14, 2011 at 4:35 am

    Buonissimi! I love supply! I am not frequently making them, but I should!

    Reply
  10. Kim Bee says

    December 14, 2011 at 1:39 pm

    Now this is one cool and interesting recipe. I love the pictures. You outdid yourself on this one.

    Reply
  11. muppy says

    December 14, 2011 at 3:32 pm

    wow you did an awesome job, they look delicious. much harder then you make it look i’m sure!

    Reply
  12. mjskit says

    December 14, 2011 at 3:59 pm

    Ooooohhhh – how could one resist the cheese oozing from the centers! The photos really sell this – you can almost taste them. Love the video! I’m curious on the angle – were you wearing a headcam or did you have the camera strapped to your chest? How did you get that angle? Another great recipe Manuela!

    Reply
    • Manu says

      December 14, 2011 at 4:26 pm

      Hehehehe very good observation MJ!! Actually my husband took the video… from around my neck/shoulder. Sounds weird and it was not very comfortable… but it gave a good angle I guess! 😉

      Reply
  13. Jesica @ Pencil Kitchen says

    December 14, 2011 at 8:42 pm

    That was painful to watch… now im so hungry i could eat 10 of those….

    Reply
  14. Katie @ saltpig canteen says

    December 14, 2011 at 9:20 pm

    This looks amazing, I’ve had many that just didn’t have the flavour so I’m looking forward to making these at home. Thanks for sharing!

    Reply
  15. Mi Vida en un Dulce says

    December 15, 2011 at 5:35 am

    Wow…and with a video included, you are great Manu.

    Reply
  16. Rhonda says

    December 15, 2011 at 5:56 am

    I would love to make these….I have a feeling that mine would not turn out as well as yours. I’m pinning this to make later, when I feel adventurous.

    Reply
  17. Beth Michelle says

    December 19, 2011 at 12:34 am

    I absolutely love rice balls. I have never tried making any myself though. These looks so delicious!

    Reply
  18. Spase says

    May 11, 2012 at 7:33 pm

    These are beautiful Manuela!!! when will you write a cookbook? 🙂

    Reply
  19. Lou says

    August 18, 2012 at 4:37 am

    Oh my goodness we love suppli… my husband and I go every year to Rome and this is my husband’s favourite food ever! Each time we return home we always try to recreate these little balls of heaven called suppli by following a number of different recipes. Having just returned from Rome last Monday we have just tried your recipe and we have to say it is the best we have found!! This is the most authentic recipe that we have tried and it is very close to the dish that we love, albeit we’re not sitting with a glass of Italian vino in a Piazza in Trastevere on a warm summer evening, without a care in the world!!!! Very nearly though, many thanks for your recipe! L & D

    Reply
  20. whitneyb says

    December 13, 2012 at 8:53 am

    THANK YOU SO MUCH FOR THIS RECIPE!! I am so excited. I spent a semester in Lazio region and ate all of these foods and have missed them terribly. I am so excited to get home and try these recipes.

    I could cry I am so happy!

    Reply

Trackbacks

  1. Your Best Recipes of December 2011 says:
    December 28, 2011 at 10:05 pm

    […]   **Manu, Manu’s Menu , Supplì al telefono […]

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  2. Supremely Cheesy Recipes for Gouda Times | Yummly says:
    January 10, 2012 at 5:55 am

    […] Mozzarella Filled Rice Balls (from manu’s menu) […]

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  3. SUPPLÌ AL TELEFONO « i FinD Recipes Online says:
    January 12, 2012 at 12:05 am

    […] Recipe Link Share this:ShareFacebookTwitterDiggEmailPrintLike this:LikeBe the first to like this post. […]

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  4. An Interview with Manu’s Menue, My Favorite Foodies Series says:
    February 13, 2012 at 11:39 pm

    […] Recipes for images in the graphic can be found in the links below. Recipes in the larger images should be clicked for corresponding recipes. – Panna Cotta “Tricolore” – Olive All’Ascolana – Osso Buco Milanese – Iced Espresso – Supplì al telefono: fried rice balls filled with mozzarella […]

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  5. Il supplì | Flora says:
    April 10, 2013 at 4:33 pm

    […] per assaggiare un supplì. Se poi, come me, voleste prepararli in casa, mi sembra che la ricetta di ManusMenu sia la più adatta,  sul suo sito trovate le foto step by step e un video su come realizzarli, […]

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  6. 7 Traditional Roman Recipes Offering the Flavors of Italy’s Capital says:
    January 8, 2015 at 4:38 am

    […] “comforting, crispy, and fatty” snack formula, and Rome knows this as well as anybody. Supplì al Telefono are fried Roman rice balls stuffed with bolognese sauce and warm, gooey mozzarella cheese. […]

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  7. S jak supplì - Rzym Twoich Marzeń says:
    March 27, 2015 at 12:32 am

    […] telefon. Tak narodziło się ‘supplì al telefono’ – ikona kuchni rzymskiej i Lacjum (tu zobaczycie, jak wygląda prawdziwe supplì al telefono i jak je […]

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  8. I Supplì al telefono: street food romano per eccellenza | says:
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    June 10, 2016 at 4:22 am

    […] coś na kształt przewodu telefonicznego. Jak wygląda prawdziwe supplì i jak je przygotować?  Oto odpowiedź.  . […]

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