Meat

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!
Serves: Makes 12
Preparation time: 20 minutes plus cooling time
Cooking time: 40 minutes

Ingredients:

  • 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

Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  1. 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.
  2. Place the Filippo Berio Mild & Light Olive Oil in a deep pan or deep-fryer and heat to 170°C
  3. 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.
  4. Deep-fry the supplí in batches, for 4-5 minutes until golden, then drain on kitchen paper. Serve hot for a molten cheese centre.