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Supplì al telefono
Snacks

Supplì al telefono

Supplì al telefono

Ring, ring. The one-and-only supplì al telefono are calling! These delectable little stuffed fried rice croquettes are the Roman version of the perhaps better-known arancini. They say these mouthwatering croquettes are on the phone (al telefono) because when they’re split in two and pulled apart, the thin cord of melted cheese resembles an old-school telephone line. These supplì are usually served as an antipasto or appetizer because they’re a fun way to break bread with friends as you await the main dish. And speaking of your pals, be sure to make extra and freeze them so when company arrives unannounced, you’ll have something amazing to get the party started!

Preparation 60 min
Cooking time 30 min
Portions 12 supplì

Let the rice cool for about 4 hours or overnight. You can freeze the cooked supplì. When ready to serve again, simply warm them up in the oven (300 °F) for about 30 minutes.

Ingredients

FOR THE RICE

FOR THE FILLING

TO ASSEMBLE

Preparation

FOR THE RICE

  1. In a saucepan, being the water and tomatoes to a boil. Add the rice and butter. Salt and pepper to taste. Simmer over medium heat for 20 to 25 minutes, until the rice is cooked.
  2. Transfer the rice into a bowl and let it cool completely, minimum 4 hours.
  3. Once the rice has cooled, add the Parmesan and eggs. Mix well.

FOR THE FILLING

  1. In a large skillet, melt the butter on medium heat and sauté the onion until translucent.
  2. Add the ground veal, prosciutto, and mushrooms. Cook for 3 to 4 minutes, then add the tomatoes and chicken broth. Continue cooking the mixture until thick and liquid almost fully reduced, about 5 - 7 minutes.
  3. Transfer the filling onto a plate and let it cool.

TO ASSEMBLE

  1. Make sure you wet your hands before shaping the rice balls to avoid sticking. When the filling is cool, take one tablespoon of prepared rice and shape it into a half-sphere, creating a small well.
  2. Fill the well with the filling and one or two cubes of mozzarella, then cover it with another half-sphere of rice to form a ball. Repeat with the rest of the rice, filling, and mozzarella.
  3. Bread the rice balls by first rolling them into the flour, then into the beaten eggs, and finally, into the breadcrumbs.
  4. In a deep frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (180°C). Fry the supplì, turning a few times for an even cooking, until the outside is golden brown and the mozzarella inside is melted.
  5. Serve hot with the marinara sauce for dipping.
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