Supplì al Telefono

Dice the onion finely, mince the garlic, crush the tomatoes, cut the mozzarella into 8 small cubes, and grate the Pecorino Romano cheese. Set aside.

Heat 10ml olive oil in a large pan over medium heat until shimmering.

Add the diced onion and sauté for 3 minutes until softened and translucent.

Add the ground beef to the pan and cook for 5 minutes, breaking it apart with a wooden spoon until no pink remains. Use a thermometer to ensure the beef reaches an internal temperature of 71°C.

Add the minced garlic and cook for 1 minute until fragrant.

Stir in the crushed tomatoes and cook for 8 minutes until the sauce darkens and thickens.

Add the peas to the ragù and stir well, then remove from heat and let cool to room temperature.

Heat the remaining 10ml olive oil with the butter in a separate heavy-bottomed pot over medium heat until the butter foams.

Add the rice and stir constantly for 2 minutes until each grain is coated and translucent at the edges.

Add one ladle of warm stock to the rice and stir frequently until almost all liquid is absorbed.

Continue adding stock one ladle at a time, stirring frequently, for 18 minutes until the rice is creamy and al dente (grains should be tender but still have a slight bite).

Remove from heat and stir in the Pecorino Romano cheese and a pinch of salt and black pepper.

Spread the risotto on a large plate and let cool to room temperature (approximately 15 minutes).

Beat the eggs in a shallow bowl with a pinch of salt.

Place breadcrumbs in another shallow bowl.

Once cooled, wet your hands and take 60g of risotto (approximately the size of a small egg).

Gently flatten the risotto in your palm, place one mozzarella cube and 1 tablespoon of cooled ragù in the center, then cover with more risotto and form an oval or egg shape, completely sealing the filling inside.

Repeat until you have formed 8 supplì.

Dip each supplì into the beaten egg, ensuring it is completely coated.

Roll in breadcrumbs, pressing gently so they adhere evenly.

Place the coated supplì on a plate and refrigerate for at least 15 minutes.

Heat the vegetable oil in a deep, heavy-bottomed pan or deep fryer to 175°C (use a thermometer to monitor).

Carefully place 2–3 supplì into the hot oil and fry for 3 minutes, turning halfway through, until deep golden brown on all sides.

Remove with a slotted spoon and drain on paper towels.

Repeat with remaining supplì batches.

Serve warm.