Street Food
Supplì
Ingredients
- 300 g (1.5 cups) risotto rice (arborio or carnaroli)
- 700 ml (3 cups) chicken or vegetable stock
- 300 g (10 oz) minced beef
- 300 ml (1 1/4 cups) tomato passata
- 1 small onion, finely chopped
- 50 g (1/2 cup) grated Parmigiano Reggiano
- 150 g (5 oz) mozzarella, cut into small batons
- 2 large eggs, beaten
- 150 g (1 cup) fine breadcrumbs
- 100 g (3/4 cup) plain flour
- 1 litre (4 cups) vegetable oil, for frying
- Salt and pepper, to taste
Method
- Sauté onion until soft, add minced beef and brown, then stir in passata; simmer 20 minutes, season, and let cool slightly.
- Cook the rice risotto-style, gradually adding hot stock and stirring until creamy; stir in half the meat sauce and the Parmigiano. Spread on a tray to cool completely.
- With damp hands, take a portion of rice, flatten, and place a spoonful of remaining meat sauce and a mozzarella baton in the centre.
- Shape into an elongated cylinder, fully enclosing the filling.
- Roll each supplì in flour, then beaten egg, then breadcrumbs.
- Heat oil to 175°C (350°F) and fry in batches until deep golden, about 5-6 minutes.
- Drain and rest 5 minutes before serving hot, so the mozzarella pulls into strings when broken open.
Introduction: Rome's answer to Sicily's arancini, supplì are elongated rice croquettes filled with tomato-based ragù and a core of mozzarella that stretches into long strings when pulled apart — earning them the nickname 'supplì al telefono' (telephone-wire supplì).
Cultural Background: Rome's answer to Sicily's arancini, supplì are elongated rice croquettes filled with tomato-based ragù and a core of mozzarella that stretches into long strings when pulled apart — earning them the nickname 'supplì al telefono' (telephone-wire supplì). They're a beloved fried street-food snack sold at pizzerie across the city.
Tips: Cool the rice completely before shaping so it holds together well. Make sure the mozzarella is fully sealed inside — any exposed cheese will leak out during frying.
Variations: Supplì al telefono specifically emphasises a generous mozzarella core for maximum stretch. Vegetarian/vegan version: use a mushroom ragù and vegan mozzarella.
Storage: Refrigerate up to 3 days in an airtight container.
Reheating: Reheat in a 190°C (375°F) oven for 12-15 minutes until hot and crisp.
Nutrition: Per supplì: approx. 290 kcal, 11 g protein, 12 g fat, 34 g carbohydrate, 3 g sugar.
FAQs:
Q: What's the difference between supplì and arancini?
A: Supplì are typically elongated and filled with ragù and mozzarella; arancini are round or conical and more associated with Sicily, sometimes with saffron rice.
Q: Why do they stretch when pulled apart?
A: A generous, well-sealed mozzarella core melts and stretches into strings — a hallmark of a well-made supplì.
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