Supplì al Telefono: A Classic Italian Antipasto
Supplì al telefono is a traditional Italian antipasto that combines the rich flavors of beef, chicken liver, and mozzarella, with the crispy delight of breadcrumbs. These rice croquettes are a beloved dish, particularly in Rome, known for their cheesy interior that stretches like a phone cord (hence the name “al telefono”). The combination of savory ingredients and the crispy, golden coating makes them a perfect starter for any Italian meal. Let’s dive into the details of how to prepare this scrumptious dish.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 500g |
| Ground beef | 150g |
| Chicken livers | 60g |
| Mozzarella | 200g |
| Dried mushrooms | 50g |
| Eggs | 2 |
| Tomato passata | 400g |
| Beef broth | 1 liter |
| Grana Padano DOP (cheese) | 120g |
| Onion | Half |
| Butter | 30g |
| White wine | 100ml |
| Extra virgin olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Breadcrumbs | As needed |
| Vegetable oil (for frying) | As needed |
Preparation Steps
-
Prepare the Chicken Livers:
Begin by finely chopping the chicken livers. This is an important step to achieve the right texture and flavor for the supplì filling.
“Link To Share” is your all-in-one marketing platform, making it easy and professional to direct your audience to everything you offer. • Modern, customizable bio pages • Link shortening with advanced analytics • Interactive, brandable QR codes • Host static sites and manage your code • Multiple web tools to grow your business -
-
Sauté the Base:
In a large skillet, melt the butter along with the extra virgin olive oil. Once melted, add the finely chopped onion and sauté until soft and translucent. -
Cook the Meat:
Add the ground beef to the skillet and cook until it is browned. Stir occasionally to break up the meat into small pieces. Once browned, add the chopped chicken livers and cook for another 5 minutes. The combination of these meats gives the supplì a rich, deep flavor. -
Deglaze the Pan:
Pour the white wine into the pan, allowing it to deglaze the bottom. Let it cook for a few minutes until the alcohol evaporates. -
Add the Tomato and Broth:
Now, add the tomato passata to the mixture and stir it in. Gradually pour in the beef broth. Season with salt and pepper, then reduce the heat to a simmer. Let it cook until the sauce thickens and the flavors meld together, about 15-20 minutes. -
Prepare the Rice:
Once the sauce has reduced, add the rice to the mixture. Stir to combine, making sure the rice is well-coated with the sauce. Turn off the heat and add the grated Grana Padano DOP and the remaining butter. Stir well to ensure the cheese and butter are fully incorporated. The rice mixture should be creamy and well-combined. -
Cool the Mixture:
Transfer the rice mixture to a large plate or tray and spread it out in an even layer. Allow it to cool to room temperature. This step is crucial as it makes it easier to form the supplì. -
Prepare the Mozzarella:
While the rice cools, cut the mozzarella into small cubes or strips. Place the mozzarella in a colander to drain any excess water. This prevents the supplì from becoming soggy. -
Form the Supplì:
Once the rice mixture is cool, wet your hands with water and take a small portion of the rice mixture. Form it into an oval shape. Press a small piece of mozzarella into the center of each rice ball, then seal it tightly, ensuring the mozzarella is completely enclosed within the rice. -
Coat the Supplì:
In a shallow bowl, beat the eggs. In another bowl, add breadcrumbs. Dip each rice ball into the beaten eggs, then coat it evenly with breadcrumbs, pressing gently to ensure the coating sticks. -
Fry the Supplì:
Heat a large amount of vegetable oil in a deep frying pan to around 180°C (350°F). The oil should be deep enough to allow the supplì to float freely while frying. Carefully lower the coated supplì into the hot oil, frying them in batches to avoid overcrowding. Turn the supplì occasionally, ensuring they are golden and crispy on all sides. This should take about 3-4 minutes per batch. -
Drain and Serve:
Once golden and crispy, remove the supplì from the oil and place them on a plate lined with paper towels to drain excess oil. Serve hot, ideally as an appetizer to share with friends and family.
Serving Suggestions
Supplì al telefono can be served on their own or accompanied by a variety of dipping sauces, such as marinara or a simple garlic aioli. These crispy rice croquettes are best enjoyed hot, straight from the fryer, when the mozzarella is still deliciously melty. They make a fantastic antipasto for any Italian meal and can even serve as a snack for gatherings.
Tips for Success
- Mozzarella: Make sure to use fresh mozzarella and allow it to drain well. If there’s too much moisture, it could make the rice soggy.
- Rice Consistency: The rice mixture should be sticky enough to hold its shape when formed into balls. If it’s too loose, add a bit more grated cheese or let it cool for a little longer.
- Oil Temperature: Ensure the oil is hot enough (around 180°C or 350°F) to fry the supplì quickly. If the oil is too cool, they’ll absorb too much oil and become greasy.
- Freezing Option: You can freeze the prepared, breaded supplì before frying. Just fry them straight from the freezer, adding an extra minute or two to the frying time.
Supplì al telefono is an indulgent, delicious treat that brings the warmth of Italian tradition to your table. Whether you’re serving them at a family gathering, a special occasion, or as a snack, these cheesy, crispy bites will surely be a hit!
