Mains · Lazio
Roman Supplì al Telefono Recipe
Roman supplì al telefono are crisp rice croquettes filled with tomato, beef, and stretchy mozzarella, shaped by hand and fried until deeply golden.
By Lucia Moretti (pen name) · · Editorial policy
Roman supplì al telefono are oval rice croquettes with a stretchy mozzarella center. In Rome, the name means “telephone” because the cheese pulls into long strands when you break one open. This home-kitchen method cooks the rice in tomato and ragù (meat sauce), then chills it so the croquettes hold their shape. For more Italian comfort food, see Easy Gnocchi alla Sorrentina and Neapolitan Pasta e Patate Recipe.
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The recipe
Roman Supplì al Telefono
Ingredients
for 4 servingsEquipment
- heavy saucepan
- shallow tray
- chef’s knife
- cutting board
- three shallow dishes
- heavy frying pot
- deep-fry or instant-read thermometer
- wire rack
- paper towels
Method
Chop the onion and cut the mozzarella into 8 sticks, then blot the cheese dry. Set out the remaining rice ingredients so they are ready to use; allow about 10 minutes.
Heat the olive oil in a heavy saucepan over medium heat. Add the onion and cook until softened, about 3 minutes. Add the ground beef and cook, breaking it into small pieces, until browned and it reaches 160°F (71°C), about 5 minutes.
Stir in the passata, broth, rice, salt, and pepper. Bring to a gentle simmer and cook uncovered, stirring often, until the rice is tender and the mixture is thick with no pool of liquid, about 22 minutes.
Spread the rice mixture in a shallow tray. Let the steam escape for 10 minutes, then refrigerate for 50 minutes, until the mixture is cold and firm.
Mix the Parmesan and 1 beaten egg into the cold rice. Divide the mixture into 8 portions. Flatten each portion in your hand, place a mozzarella stick in the middle, and shape the rice into a sealed oval around it; allow about 20 minutes.
Set the flour, 2 beaten eggs, and breadcrumbs in separate shallow dishes. Roll each croquette in flour, dip it in egg, then coat it all over with breadcrumbs; allow about 15 minutes.
Heat the canola oil in a heavy pot to 350°F (177°C), keeping the pot no more than halfway full. Fry the croquettes in batches, turning them so they brown evenly, for about 4–5 minutes per batch. Drain on a rack and check a croquette at the center: it must reach 160°F (71°C) before serving. Allow about 12 minutes for frying the batches.
Food safety
The rice mixture contains raw egg before frying. Keep it refrigerated while it cools and shape the croquettes promptly; fry until the center reaches 160°F (71°C).
Where it goes wrong
| If you see | It’s because | Do this |
|---|---|---|
| The croquettes split in the oil. | Why The rice was still warm or the mozzarella was wet, making the filling loose and difficult to seal. | Fix Chill the rice until firm, blot the mozzarella dry, and press the rice seam closed before breading. |
| The crust turns greasy instead of crisp. | Why The oil temperature dropped when too many croquettes went in at once. | Fix Keep the oil near 350°F (177°C) and fry in small batches, letting the oil recover between batches. |
Questions
Why are Roman supplì called al telefono?
Al telefono means “on the telephone.” The name refers to the stretchy mozzarella strands that appear when a hot supplì is pulled apart.
Can you make supplì ahead of time?
Yes. Shape and bread the croquettes, then refrigerate them covered for up to a day before frying. Fry them straight from the refrigerator and check that the center reaches 160°F (71°C).
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