Suppli’ al Telefono (Roman Rice Croquettes)
Servings: 10 - 12
- 1 ½ cups (300 g) Carnaroli or Vialone Nano rice
- 7 oz (200 g) beef minced meat
- 1 ¼ cups (300 ml) tomato passata
- ½ medium (approx. 60 g) onion
- 2 tbsp (30 ml) dry white wine
- 4 ¼ cups (1 L) vegetable stock
- ⅓ cup (80 g) Pecorino Romano cheese, grated
- 1 oz (30 g) butter
- 9 oz (250 g) mozzarella
- 2 eggs
- Bread crumbs – as needed for coating
- Peanut oil (or sunflower oil) – for frying
- Salt –to taste
- Black pepper – to taste
Chop the onionFinely chop ½ medium (approx. 60 g) onion and set aside. Cook the riceIn a medium saucepan, melt 1 oz (30 g) butter over medium heat. Add the choppedonion and cook until soft. Add 7 oz (200 g) minced meat and cook until browned.Pour in 2 tbsp (30 ml) dry white wine and let it evaporate. Stir in 1 ¼ cups(300 ml) tomato passata and season with salt and black pepper to taste. graduallyadd 4 ¼ cups (1 L) vegetable stock, stirring occasionally until the riceabsorbs the liquid. Once done, remove from heat and stir in ⅓ cup (80 g) gratedPecorino Romano cheese. Allow the mixture to cool slightly. Prepare the mozzarellaCut 9 oz (250 g) mozzarella into small cubes and set aside. Form the supplìTake a handful of the cooked rice mixture, flatten it slightly in your hand, place a cube or two of mozzarella in the centre, then shape the rice around it to form an oval or cylinder. Repeat with the remaining rice and mozzarella. Coat the supplìBeat 2 eggs in a small bowl. Roll each supplì first in the beaten eggs, then coat evenly with bread crumbs. Fry the supplìHeat peanut oil (or sunflower oil) in a deep pan to 350°F (175°C). Fry the supplì in batches until golden brown and crisp, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels. Serve and enjoyServe the supplì warm, ideally when the mozzarella is still gooey and stretches.