• 1 small onion, diced

• 1 garlic clove, sliced

• 0.5 lbs. of beef mince

• 2 sprigs of thyme, leaves picked

• 3.38 oz. of red wine

• 2¼ cups of marinara sauce

• 1 cup of risotto rice

• 7 oz. of beef stock

• 3 tbs. butter

• 1 tbs. parmesan cheese, grated

• 1 cup buffalo mozzarella

• 1 egg

• ½ cup of flour

• 1 cup of breadcrumbs

• 2 tbs. olive oil


To begin, sauté the onions and garlic in with olive oil until soft. Add the mince and thyme leaves and cook until the mince is nicely browned. Add the red wine and reduce by half. Next, add the marinara sauce and simmer for 20 minutes. Add the risotto and cook until it has absorbed most of the marinara sauce. After this time, add a couple of splashes of beef stock and again wait for the rice to absorb the liquid. Repeat the process, adding a small amount at a time, until the rice is almost ready but a little undercooked. Remove from the heat. Stir in the butter and grated parmesan, then spread over a cling film-lined tray to allow the rice to cool quickly. Chill in the fridge overnight or until completely cold and set. Tear the mozzarella into 12 even strips and, using a knife, cut the set rice into 12 even portions. Take one of the portions of rice, lay it flat in your hand, and place the mozzarella in the center. Roll the rice around until you have a cylindrical shape. Place on a clean plate and repeat to form the remaining supplì. Preheat a deep-fryer or deep pan of oil to 350°F. Prepare a bowl of whisked egg, a plate of flour and a tray of breadcrumbs. One by one, roll the supplì in the flour, then the egg, and finally coat in the breadcrumbs. Deep-fry the supplì in batches until golden, then drain on kitchen paper. Serve hot to ensure a nice gooey cheese center.

This supplì recipe will help you to recreate one of Rome’s favorite street foods at home. These little croquettes are filled with rice, beef and stringy mozzarella cheese, which provides the ‘al telefono’ part of the name. Locals say that when the supplì are split and pulled apart, the thin cord of mozzarella resembles a telephone line.