Supplì on the Phone are delicious tomato rice croquettes with a gooey center and a crispy coating.
They are tasty and very tempting, perfect as an appetizer or as a delicious main dish, one bite leads to another, they are truly irresistible!
They are traditionally eaten with hands, making them perfect street food.
You grab one while it’s still hot, break it open, and… if the supplì is a true supplì and made correctly, it forms the ‘phone’!
As with all popular traditional recipes, preparing supplì seems easy, but it’s not.
There are many versions, with different sauces.
But at its core, the supplì remains the same and the challenge in preparation is getting the right consistency of the seasoned rice mixture and especially the cooking.
The oil temperature is crucial for cooking the supplì, it should not be too high to avoid burning the outside and not too low to prevent the rice from soaking up the oil.
The same goes for cooking time: not too long to avoid over-darkening the exterior, and not too short, or you won’t see any ‘phone’ when opened.
I use simple tomato and basil rice, but any leftover risotto is fine: for example, mushroom, spinach, or saffron.
I must admit, I like them so much that when I cook rice, I always make extra so I can make supplì the next day. Let’s see how to prepare supplì!
At the bottom of the recipe, I’ll leave some tips.
- Difficulty: Easy
- Cost: Very affordable
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 10/12
- Cooking methods: Deep fry
- Cuisine: Italian
- Seasonality: All seasons
- Energy 297.65 (Kcal)
- Carbohydrates 35.84 (g) of which sugars 1.47 (g)
- Proteins 8.87 (g)
- Fat 13.10 (g) of which saturated 4.23 (g)of which unsaturated 6.32 (g)
- Fibers 1.64 (g)
- Sodium 535.98 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Supplì on the Phone
- 1 1/2 cups Carnaroli rice
- 1 clove garlic
- leaves basil
- 1 3/4 cups tomato puree
- to taste extra virgin olive oil
- 1/3 cup grated Parmesan
- salt
- 4.4 oz mozzarella
- pepper
- 1 knob butter
- carrot
- 1 stalk celery
- Half onion
- to taste water
- salt
- to taste breadcrumbs
- 3 eggs (large)
- to taste peanut oil
Tools
- Pan
- Casserole
- Slotted Spoon
- Absorbent paper
- Pot
Steps for Supplì on the Phone
Prepare a quick broth with half an onion, celery, and carrot. “Keep it warm”.
Alternatively, you can use a broth made with a vegetable cube, here is the recipe homemade vegetable cube.
Sauté the garlic clove with a drizzle of olive oil.
Then add the tomato puree, salt, and some basil leaves, stir and leave on the fire for about 10/15 minutes.
Remove the garlic clove.
At this point, your quick tomato sauce is ready to use.
Then add the rice directly into the sauce.
Cook adding the broth one ladle at a time, waiting for it to absorb before adding more.
When cooked, add Parmesan and butter and mix thoroughly.
Then pour everything onto a flat dish and let it cool completely.
(It must be very cold so it compacts better).
Take a portion of rice in your hands, shape it into an elongated form, and place a mozzarella stick inside.
Close well and form the shape of the supplì.
Pass through beaten eggs and breadcrumbs.
(For extra crunchiness, double coat with egg and breadcrumbs).
Continue this process for the remaining portions, placing them on a tray
Heat plenty of seed oil to 165-170°F, immerse two pieces at a time.
So as not to lower the oil temperature.
Wait a few minutes and when they are golden brown, drain them using a slotted spoon
Continue this process until cooking is finished
Serve the hot and gooey mozzarella tomato supplì
Enjoy
Tips
If you have leftover risotto, it would be a shame not to ‘recycle’ it to make excellent supplì.
Therefore: Always use tomato risotto cooked the day before: it will be easier to shape the supplì, they will compact better and will not break during cooking.
As for the mozzarella, both pizza mozzarella and fresh mozzarella are fine, but if the latter loses too much liquid, I suggest letting it drain for a few hours in a sieve.
Make sure to double coat the breadcrumbs, they will be tastier and especially crunchier.
If you enjoyed this recipe, click on many stars, infinite thanks.
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