How to Make Suppli al Telefono (The Roman Way)

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone

Provolone provides similar melting qualities at a lower cost.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Grana padano offers a similar flavor profile for less.

Roughly chop 3 carrots, 3 celery sticks, 2 white onions, and 1 head of garlic.

Cut the head of garlic straight through the center.

Add 10 thyme sprigs to the stock mix and give everything a spin.

Transfer everything to a large pot and add 2 liters of water.

Set over high heat, bring to boil, then reduce heat to low-medium to maintain a gentle simmer for about 1.5 hours.

Strain the stock through a fine sieve to achieve a clear stock.

Reduce the stock over medium heat until you have about 1 liter.

Finely slice 2-3 cloves of garlic and set aside.

Cover the bottom of a deep pan with a thin layer of olive oil and heat it up.

Add the sliced garlic to the pan and stir frequently for 1-2 minutes to infuse the oil.

Add 250 grams (1 1/4 cups) of risotto rice and toast for 1-2 minutes over medium heat.

Add 200 grams (1 cup) of passata and reduce while stirring with the rice until thickened.

Add a ladle-full of the prepared stock to the rice and stir until absorbed, repeating until the rice is cooked to al dente.

Stir in 40 grams (3 tablespoons) of finely-grated Parmigiano Reggiano until melted.

Season with salt and freshly-ground black pepper, and add a handful of finely-sliced fresh parsley flakes.

Spread the risotto in a thin layer over a baking sheet to cool.

Once cooled slightly, move the risotto to the fridge for at least 2 hours.

Cube 100 grams (1/2 cup) of low-moisture mozzarella for stuffing.

Prepare an egg wash by cracking 3 eggs in a bowl, seasoning with salt and pepper, and whisking well.

After chilling, scrape out a chunk of rice equal to the size of your palm and shape it with an indent in the middle.

Place mozzarella cubes in the indent and enclose with more rice, shaping into an elongated tubular shape.

Rest the shaped suppli on a tray and repeat for all.

Coat each suppli in fine breadcrumbs, then dip in the egg wash, and back to the breadcrumbs again.

Transfer to a lined tray and repeat for all suppli.

Deep-fry in preheated oil at 150 Celsius (300 Fahrenheit) for about 5 minutes or until golden brown, flipping occasionally for even browning.

Remove the fried suppli and drain on kitchen paper.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens