Supplì al Telefono
There are a few places in town that are truly worth the hype of their fried rice croquettes. Supplì in Trastevere is one of them. This place delivers consistency and affordability—at two euros a piece—with each oblong supplì that fulfills the promise of a mozzarella pull, hence the name al telefono, a nod to old-school phone cords. Their secret is frying in small batches so that they’re always serving piping-hot croquettes, unlike other spots that might fry all their snacks at noon and dole them out for the rest of the day, only to result in congealed centers. My own supplì recipe is a mashup of the versions from Supplì, Arcangelo Dandini (owner of Supplizio), and Ada Boni (the godmother of Roman cooking), all of whose recipes use meat. You can keep it vegetarian by omitting the meat and substituting vegetable broth for beef broth.
17 ingredients
Prep: 30 mins
Cook: 1 hr 10 mins
Supplì al Telefono
Ingredients (17)
Ingredients (17)
Instructions
Line a platter or baking sheet with parchment paper.
Heat the olive oil (2 Tbsp) in a medium pan over low heat. When the oil begins to shimmer, add the carrot (1), celery (1 stalk), onion (½ medium), and a heavy pinch of salt and cook until the vegetables are very soft, about 20 minutes.
Increase the heat to medium and add the ground beef (3 oz). Break up the meat with a spoon and cook until lightly browned, about 8 minutes.
Then, add the rice (1 ¼ cups) and stir to coat. Continue stirring until the rice is lightly toasted, about 2 minutes.
Add the wine (½ cup) and increase the heat to high. Stir until the alcohol aroma dissipates, about 1 minute.
Add 2 cups of the broth. Cook, stirring occasionally, until the broth has been absorbed, about 5 minutes.
Add the tomatoes (1 15-oz can) and cook, stirring occasionally, until the liquid has been absorbed, 3 minutes more.
Add the remaining broth ½ cup at a time, stirring occasionally, waiting until the rice has absorbed the broth each time before adding more. The rice is ready when it is al dente, 15 to 17 minutes total. You may not need all the broth.
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