Supplì al Telefono
Rome beloved street snack: crispy fried rice croquettes with a molten mozzarella heart that stretches into telephone cord-like strands when broken open, earning them the nickname suppli al telefono.
- 1.5 cupsarborio rice
- 3 cupschicken broth(warm)
- 1 cuptomato sauce
- 0.5 cupParmesan(grated)
- 1 largeegg(beaten)
- 4 ozmozzarella(cut into 1/2-inch cubes)
- 1 cupall-purpose flour
- 2eggs(beaten for breading)
- 2 cupsbreadcrumbs(fine)
- vegetable oil(for frying)
Risotto must be cold. Breaded supplì can be refrigerated overnight or frozen. Fry from cold or frozen.
- 1Make tomato risotto: toast rice, add broth gradually with tomato sauce, stirring until creamy
- 2Off heat, stir in Parmesan and 1 beaten egg
- 3Spread on sheet pan and refrigerate until completely cold
- 4Form oblong croquettes around a cube of mozzarella
- 5Set up breading station: flour, beaten eggs, breadcrumbs
- 6Bread each supplì twice for extra crunch
- 7Heat 3 inches oil to 350°F
- 8Fry until deep golden, about 3-4 minutes
- 9Drain and serve immediately - pull apart to see the cheese stretch like telephone wires
The tomato sauce is what distinguishes Roman supplì from Sicilian arancini. Double-breading creates the characteristic crunch. Mozzarella must be well-enclosed or it will leak. Serve immediately - the cheese needs to be hot and stretchy.
Roman specialty dating to 19th century. Name possibly derives from French surprise referring to hidden mozzarella center. Called suppli al telefono because the stretchy mozzarella resembles telephone cords when pulled apart. Differs from Sicilian arancini in elongated shape and tomato-sauced rice filling.