Supplí al Telefono
These deep-fried balls are an iconic Roman street food. ‘Al telefono’ describes the way that, when they are split and pulled apart, the string of mozzarella resembles an old-school telephone cord!
- 2 tbsp Filippo Berio Mild & Light Olive Oil, plus 300ml for frying
- Small onion, diced
- Clove garlic, crushed
- 175g minced beef
- 100ml red wine
- 400g passata
- 2 tsp dried mixed herbs
- 200g arborio rice
- 600ml beef stock
- 2 tbsp freshly grated parmesan cheese
- Salt and freshly ground black pepper
- 125g mozzarella, cut into 12 sticks about 7 x 3 cm
- 2 eggs, beaten
- 50g plain flour
- 100g dried breadcrumbs
- Heat 2 tbsp Filippo Berio Mild & Light Olive Oil in a large pan, sauté the onions and garlic over a low heat until soft. Stir in the mince and cook until browned.
- Pour in the wine, reduce by half, then stir in the passata and herbs. Bring to the boil and simmer for 20 minutes, stirring occasionally.
- Add the rice and cook until it has absorbed most of the passata. Add the beef stock, 100ml at a time, adding more when the rice has absorbed the liquid. Repeat until the rice is almost ready but a little undercooked (you may not need all the stock). Remove from heat and season to taste.
- Stir in the parmesan, then spread over a cling film-lined tray to allow the rice to cool quickly. Chill in the fridge until completely cold and set.
- Divide the rice into 12, place a portion in the palm of your hand. Place a mozzarella stick in the centre and roll the rice in your hands until you have a neat oval shape, making sure the mozzarella is covered by rice. Place on a clean plate and repeat to make the remaining supplí.
- Place the Filippo Berio Mild & Light Olive Oil in a deep pan or deep-fryer and heat to 170°C
- Place the beaten egg in a bowl and the flour and breadcrumbs on plates. Coat the supplí one by one in flour, then egg, and finally in breadcrumbs.
- Deep-fry the supplí in batches, for 4-5 minutes until golden, then drain on kitchen paper. Serve hot for a molten cheese centre.