Supplì al Telefono is a fried rice ball typically eaten in the Lazio region. It is called al telefono because it is stuffed with mozzarella and when cut in half, the melted mozzarella is stringy and resembles a telephone wire. It is similar to arrancini, fried rice balls stuffed with ground beef and peas, which are made in Sicily, although supplì is much smaller and shaped like a croquette.
They are usually eaten as an appetizer or snack and can be found in the hands of Romans quickly grabbing a bite to eat while walking.
Ingredients (makes about 6 balls)
3 to 4 c tomato sauce
3 T olive oil
1 small onion, chopped
2 c Arborio rice
2 eggs
2/3 c grated Parmigiano Reggiano
6 oz. mozzarella, cut into small cubes
bread crumbs
vegetable oil for frying
- In a medium saucepan, add olive oil and sauté the chopped onion until translucent.
- Add the rice and stir, coating it with the olive oil.
- Add enough tomato sauce to cover the rice and cook for about 25 minutes until it is al dente, adding more tomato sauce as it is absorbed by the rice.
- When it is done, remove from the heat and stir in eggs and Parmigiano cheese. Let cool.
- With a spoon, grab the rice and form into an egg shape. Make an indentation in the middle and place the mozzarella cube in it then cover with the rice.
- Roll each ball in the bread crumbs and in a large frying pan with vegetable oil, fry until golden brown.
- Serve with tomato sauce if desired.
Join my mailing list so that you can receive more posts like this!
