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Crispy fried Italian rice balls filled with melted mozzarella.

Suppli al Telefono Recipe

Loaded with stretchy mozzarella and rich tomato sauce, Suppli al Telefono are dangerously good and guaranteed to upgrade your weekend plans.

Course: Appetiser, Snack
Cuisine: Italian, Roman
Prep Time: 30 minutes
Cook Time: 20 minutes
Resting Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 20 suppli
Author: Recipe adapted from Giallo Zafferano

Ingredients

  • 1 L beef stock
  • 30 g + 50 g – 2 tbsp + 3 tbsp butter
  • 200 g – 7 oz beef mince
  • ½ onion – minced
  • 120 g – 4.25 oz Parmigiano Reggiano – finely grated
  • 200 g – 7 oz mozzarella – cubed
  • 2 tbsp extra virgin olive oil
  • 400 ml – 13.5 oz tomato purée
  • salt and pepper – to taste
  • 500 g – 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

Instructions

Meat Sauce

  1. Sauté the onion with 30 g – 2 tbsp of butter and extra virgin olive oil until soft.
  2. Add the beef mince and cook until browned, breaking up any lumps as it cooks.
  3. Pour in the wine and let the alcohol evaporate.
  4. Add the tomato purée, season with salt and pepper, and simmer over low heat for about 20 minutes or until the sauce thickens.

Rice Mixture

  1. Add the rice to the sauce, then gradually add the stock. Cook it as you would a risotto, but only for about ⅔ of the usual cooking time (around 13 minutes). The rice will continue cooking as it cools, so it should remain slightly firm. If you cook it fully, the rice will become mushy. The finished risotto should be on the dry side, so it is easier to shape into balls, so add the stock more slowly towards the end.
  2. Remove the saucepan from the stove, then add 50 g – 3 tbsp of butter and the finely grated Parmigiano Reggiano. Mix well.
  3. Add the lightly beaten eggs and stir until evenly combined.
  4. Spread the rice mixture on a sheet of baking paper and leave it to cool completely.

Shaping and Breading the Supplì

  1. When the rice has cooled enough to handle, form about 20 balls. Make a hole in the centre of each ball with your thumb and insert 2 or 3 cubes of mozzarella inside. Close each ball, pressing gently to seal, and shape it like an egg.

    Note: It helps to wash your hands frequently and keep them slightly wet. This way, the rice won’t stick to your fingers.

  2. Beat the eggs in a bowl and put the breadcrumbs on a separate plate. Dip each supplì in the egg, then roll it in the breadcrumbs, pressing gently with your palm so the crumbs stick evenly.
  3. Once all the supplì are coated, dip them in the egg again and coat once more with breadcrumbs to create a double coating.

Frying

  1. Heat vegetable oil in a deep pan over medium heat. Make sure the oil is hot enough to fry evenly but not so hot that the outside browns too quickly.
  2. Fry the supplì in batches, turning them occasionally with a slotted spoon until golden brown.
  3. Transfer the supplì to a plate lined with kitchen paper to absorb excess oil.
  4. Serve warm.