Supplì

Supplì al Telefono (Roman Fried Rice Croquettes)

The classic Roman street food: leftover-style risotto seasoned with tomato is moulded around a cube of mozzarella, breaded and fried so the cheese pulls in a long thread when you bite in. Traditionally fried in beef tallow or lard for a deeper flavour, but a neutral oil also works.

Prep

30 min

Cook

25 min

Total

55 min

Serves

10 supplì

Difficulty

Medium

Recipe ingredients

• •400 g (14 oz (about 2 cups)) risotto rice, Arborio or Carnaroli, do not rinse
• •150 ml (¾ cup) dry white wine
• •1 L (4 cups) beef or chicken stock, kept hot in a separate pot
• •80 g (½ cup) unsalted butter, divided: half for the risotto, half to finish
• •1 small yellow onion, finely diced
• •400 g (14 oz) tomato passata, strained tomatoes, not ketchup
• •60 g (½ cup grated) Pecorino Romano, freshly grated, Parmigiano is acceptable
• •1 large egg yolk, lightly beaten, to bind
• •200 g (7 oz) low-moisture mozzarella, cut into 10 cubes of ~20 g; fior di latte works too
• •2 large whole eggs, beaten with a pinch of salt for the egg wash
• •120 g (1 cup) plain dried breadcrumbs, fine, not panko
• •60 g (½ cup) all-purpose flour, for dredging
• •1 L (4 cups) neutral frying oil, peanut, sunflower, or beef tallow; olive oil smokes too fast
• •5 g (1 tsp) fine sea salt

Steps

1. 1 Make the risotto: melt 40 g of the butter in a wide pan over medium heat, sweat the onion with a pinch of salt for 4 to 5 minutes until soft and translucent but not browned. Add the rice and toast for 1 to 2 minutes, stirring, until the grains look glassy at the edges.
2. 2 Pour in the wine and stir until fully evaporated. Begin adding the hot stock a ladle at a time, stirring often, and waiting until each addition is almost absorbed before adding the next. Cook for 12 to 14 minutes total; the rice should be al dente in the centre.
3. 3 Stir in the tomato passata and cook 2 more minutes so the mixture is dense and spreadable, not soupy. Off the heat, beat in the Pecorino, the remaining 40 g of butter, and the egg yolk. The risotto should look thick enough to hold its shape on a spoon; if loose, return to low heat for a minute. Spread on a tray, cover, and chill at least 2 hours, or overnight, until cold and firm. Warm risotto will not shape.
4. 4 Set up a breading station with three shallow bowls: flour, beaten eggs seasoned with a pinch of salt, and breadcrumbs. Moisten your hands with water (the mixture sticks less). Take a heaped tablespoon of cold risotto, flatten it in your palm, place a mozzarella cube in the centre, and mould the rice around it, sealing completely so no cheese is exposed. Roll into a small log about 8 cm long. Repeat for all 10.
5. 5 Dredge each supplì in flour, dip in egg, then roll firmly in breadcrumbs, pressing so the coating adheres. For a thicker crust, double-dip: back through egg, then breadcrumbs again. Rest the breaded supplì on a tray for 10 minutes so the coating sets, which prevents blow-outs in the oil.
6. 6 Heat the oil to 170 to 175°C (340 to 350°F) in a heavy pot; the oil should be about 5 cm deep. Fry 3 to 4 supplì at a time without crowding. Cook for 3 to 4 minutes total, turning, until deep golden brown all over. Fry-to internal temperature is not measured (no meat); rely on colour and the audible hiss subsiding.
7. 7 Lift out with a slotted spoon onto paper towels and season immediately with a pinch of fine salt. Serve hot, within a few minutes, so the mozzarella is molten and pulls into the telephone-wire thread. They do not hold well, so fry just before eating.