Croquettes de riz romaines (Supplì al telefono)

Heat the olive oil in a heavy pot and cook the onion over medium-low heat until soft, about 5 minutes. Add the ground beef, breaking it up with a spoon, and cook until fully browned with no pink left. Stir in the tomato passata, season with salt and pepper, and simmer uncovered for 15 minutes to concentrate the flavour.

• 2 tbsp olive oil
• 1 small onion
• 200 g ground beef
• 400 g tomato passata
• to taste salt and pepper

✅ C'est prêt quand : the sauce has thickened slightly and smells rich, not watery

Stir the raw rice straight into the ragù — there is no pre-cooking. Add about a third of the stock and stir often, like a risotto, letting the liquid absorb before adding more. Keep going for 18–20 minutes, adding stock gradually, until the rice is fully tender and the mixture is thick enough to hold its shape when cooled.

• 300 g risotto rice
• 500 ml stock

✅ C'est prêt quand : the rice is tender and the mixture looks dense, almost dry, not soupy

Off the heat, stir in the Parmesan and one beaten egg until evenly mixed. Spread the mixture in a thin layer on a tray and refrigerate for at least 2 hours, or overnight, until completely cold and firm. This chilling step matters: warm rice is too soft to shape and will fall apart around the cheese.

• 60 g Parmesan
• 1 egg, beaten

✅ C'est prêt quand : the mixture is fully cold and firm enough to hold a shape when pressed

Scoop about 3–4 tablespoons of the cold rice mixture into your palm and flatten it slightly. Place a cube of mozzarella in the centre and fold the rice around it, pressing firmly to seal with no gaps or the cheese will leak out while frying. Roll between your palms into a torpedo or egg shape about 7 cm long. Repeat to make 12 supplì.

• 200 g mozzarella, 12 cubes

✅ C'est prêt quand : each croquette is fully sealed around the cheese, with a smooth, even surface

Set up three shallow bowls: flour, the second egg beaten, and breadcrumbs. Roll each supplì first in flour and tap off the excess, then in egg, then in breadcrumbs, pressing gently so the coating sticks all over. For an extra crisp shell, repeat the egg and breadcrumb layers a second time.

• 100 g flour
• 1 egg, beaten
• 150 g breadcrumbs

✅ C'est prêt quand : each croquette is evenly and completely coated, with no bare patches

Heat the oil in a deep, heavy pot to 170°C (340°F) — if you don't have a thermometer, a pinch of breadcrumbs dropped in should sizzle and float straight away. Fry the supplì in small batches of 3–4 so they don't crowd, turning occasionally, for 3–4 minutes until deep golden and crisp all over. Drain on paper towels and let rest 2 minutes before serving, since the mozzarella centre will be molten hot.

• 1 litre frying oil
• a few basil leaves, to serve

✅ C'est prêt quand : deep golden brown all over and the crust feels crisp when tapped