Supplì al Telefono
The Supplì and the Roman rice croquette: rice cooked in meat ragù with a heart of mozzarella, breaded and fried. When you break it in half, the mozzarella stretches like a telephone wire (hence "al Telefono"). It's Rome's quintessential street food, meant to be eaten standing up at a pizzeria.
Unlike the Sicilian arancino: the Supplì is oval-shaped, smaller, and always filled with stretchy mozzarella.
Preparation
- 1
Cook the rice in the ragù diluted with broth. Let it cool completely.
- 2
Mix with Parmesan and 1 egg.
- 3
Take a handful of rice, place a cube of mozzarella in the center and shape into an oval.
- 4
Coat in flour, then in beaten egg, then in breadcrumbs.
- 5
Fry at 170°C until golden (4-5 minutes).
- 6
Serve piping hot: the mozzarella must stretch beautifully.
Chef's Tips
The rice must be cold and compact before shaping the Supplì. Cut the mozzarella into cubes and drain well. It should stretch when you break them open.