Supplì are Italian snacks consisting of a ball of rice (generally risotto) with Bolognese sauce and raw egg around a piece of mozzarella; the whole morsel is soaked in egg and coated with breadcrumbs and then deep-fried. The dish is native to Rome from the region of Lazio in Italy.
When the supplì are eaten in pieces, the mozzarella becomes drawn out in a string somewhat resembling the cord connecting a telephone handset to the hook. This has led to these dishes being known as supplì al telefono.
- 4 eggs
- 1 mozzarella cheese (sliced: 1×4 cm)
- 1/2 cup all-purpose flour
- leftover risotto
- 4 Tbsp Parmigiano or Romano cheese (grated)
- vegetable oil
Early today, I have prepared risotto (see above) for tonight’s Supplì; the base sauce I have used is bolognese and (take my word on this), once the sauce was ready I have cooked the rice IN the sauce (many US food bloggers suggest to cook the rice separately and then add it to the sauce).
Once the rice is cooked (an average of 20 minutes) turn off the heat. Let the risotto cool; beat two eggs, add the cheese of your choice; add the mixture to the risotto mixing thoroughly. Set aside.
Slice the mozzarella and transfer it on a strainer to remove excess liquid; I always use a day, or two, old cheese, to limit the amount of serum.
Take one generous tablespoon of rice and form an elongated oval ball, placing in the center one slice of cheese.
Wrap the rice around the cheese and press firmly. Continue forming the supplì until all the rice is used. Dip the supplì in the flour first, then the beaten eggs, and finally in the breadcrumbs one at the time. Press firmly for the breadcrumbs to stick to the supplì.
Continue until all the rice is used. Fry in very hot oil and transfer to a warmed plate, lined with kitchen paper to remove excess oil.
Serve piping hot (or you will miss the telephone experience).