Supplì al Telefono
Lazio · street · serves 4 · 90 min total · medium
The 'telephone' refers to the long mozzarella string drawn when you pull one apart — the visual signature of a proper supplì.
Ingredients
- 250 g arborio rice
- 400 g tomato passata
- 200 g ground beef
- 200 g fior di latte mozzarella, in batons
- 2 eggs eggs
- 200 g fine breadcrumbs
- 100 g 00 flour
- 1 L frying oil
- 1 onion small onion
- 2 tbsp olive oil
- 1 tsp salt
Method
- Soften chopped onion in olive oil. Add ground beef and brown thoroughly.
- Add passata and a pinch of salt. Simmer 25 minutes until a thick ragù forms.
- Stir in rice and 400 ml hot water. Cook covered, 15 minutes, stirring once — the rice should absorb everything.
- Spread the risotto on a tray to cool flat. Refrigerate 1 hour.
- Take small handfuls of cold rice, flatten, place a mozzarella baton in the centre, close into a fat oval the size of a small cigar.
- Roll each supplì in flour, beaten egg, then breadcrumbs.
- Fry at 175°C (350°F) for 3–4 minutes until deep gold. Drain on paper.
- Pull one apart immediately — the mozzarella should stretch like a telephone wire (telefono).