Supplì al Telefono: Roman-style Stuffed Rice Balls

Roman-style Stuffed Rice Balls, known in Rome as Supplì al Telefono are a classic of Roman cuisine…the roman version of street food. These luscious rice balls are stuffed with meat and cheese. As you bite into the supplì the melted cheese stretches out and resembles a telephone cord; hence the name “al telefono”. Originally the meat used to stuff the supplì was chicken gizzards, but nowadays many people make supplì with ground veal. Often mushrooms and mortadella are also added to the filling. They’re satisfying and delicious and if served with a salad and great bread make for a perfect meal! Here’s how to make supplì al telefono…

Luscious supplì al telefono: deep fried stuffed rice balls

Ingredients

Arborio rice, 250 grams (9 ounces)
One can of peeled whole tomatoes, 400 grams (14 ounces)
Vegetable or meat broth, 400 milliliters (1 3/4 cups)
Two large eggs, beaten
Parmesan cheese, grated, 2 tablespoons
Olive oil, 3 tablespoons
Ground veal, 120 grams (4 1/4 ounces)*
Mozzarella, 150 grams (5 1/4 ounces)
Two large eggs, beaten
Bread crumbs, about 1 cup
Oil for frying

Cooking Instructions

Cook the rice in the broth along with 4 of the tomatoes from the can of peeled tomatoes until al dente, or according to package instructions (usually around 15 to 18 minutes).
Remove from the heat and stir in two beaten eggs and the Parmesan cheese.
Set aside to cool thoroughly.
Sauté the ground veal in olive oil until cooked through.*
Add the rest of the canned tomatoes and their juice to the veal.
Simmer uncovered on low until the sauce is nice and thick, about 20 to 30 minutes.
While the sauce is cooking cut the mozzarella into 1 centimeter (1/3 inch) cubes.
Take a small amount of rice in your hands and roll into oblong balls, roughly the size of an egg.
Set aside and repeat with the rest of the rice mixture.
Use your finger to make a hole in each rice ball, just large enough to insert a small spoonful of meat sauce and one or two cubes of mozzarella.
Make sure to reseal each hole firmly.
Dip the rice balls in the beaten eggs, then roll in the bread crumbs.
Fry a few rice balls at a time in enough oil to just cover the rice balls.
Turn occasionally and when the supplì al telefono are golden and crunchy on the outside drain on newspaper covered with paper towels.
Serve the supplì al telefono immediately.

Luscious supplì al telefono: deep fried stuffed rice balls

Luscious meat and cheese stuffed rice balls

Roman-style Stuffed Rice Balls "Supplì al Telefono"

Course: Appetizer
Cuisine: Italian
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

This is a classic of Roman cuisine...our version of street food. Luscious rice balls stuffed with meat and cheese. As you bite into the supplì the cheese stretches out and resembles a telephone cord; hence the name "al telefono". Originally the meat used was chicken gizzards, but nowadays many people make supplì with ground veal. Often mushrooms and mortadella are also added to the filling.

Print

Ingredients

  • 9 ounces Arborio rice 250 grams
  • 14 ounces One can of peeled whole tomatoes 400 grams
  • 1 3/4 cups Vegetable or meat broth 400 milliliters
  • 2 large eggs beaten
  • 2 tablespoons Parmesan cheese grated
  • 3 tablespoons Olive oil
  • 4 1/4 ounces Ground veal 120 grams
  • 5 1/4 ounces Mozzarella 150 grams
  • 2 large eggs beaten
  • 1 cup Bread crumbs
  • Oil for frying

Instructions

  1. Cook the rice in the broth along with 4 of the tomatoes from the can of peeled tomatoes until al dente, or according to package instructions (usually around 15 to 18 minutes).
  2. Remove from the heat and stir in two beaten eggs and the Parmesan cheese.
  3. Set aside to cool thoroughly.
  4. Sauté the ground veal in olive oil until cooked through.

  5. Add the rest of the canned tomatoes and their juice to the veal.
  6. Simmer uncovered on low until the sauce is nice and thick, about 20 to 30 minutes.
  7. While the sauce is cooking cut the mozzarella into 1 centimeter (1/3 inch) cubes.
  8. Take a small amount of rice in your hands and roll into oblong balls, roughly the size of an egg.
  9. Set aside and repeat with the rest of the rice mixture.
  10. Use your finger to make a hole in each rice ball, just large enough to insert a small spoonful of meat sauce and one or two cubes of mozzarella.
  11. Make sure to reseal each hole firmly.
  12. Dip the rice balls in the beaten eggs, then roll in the bread crumbs.
  13. Fry a few rice balls at a time in enough oil to just cover the rice balls.
  14. Turn occasionally and when the rice balls are golden and crunchy on the outside drain on newspaper covered with paper towels.
  15. Serve immediately.
    Delicious supplì al telefono

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