Skip to main content

Supplì al Telefono

Almost all of the time, my posts are about things that I - or my boys - have cooked. Sometimes, though, I want to share something that I've eaten. And tonight is one of those times.

We had dinner at a new Mediterranean eatery to celebrate Fathers' Day with my parents. When I saw arancini on the menu, I had to order some for the table. I probably will never make these, as I don't like to fry things, but I wanted share them because they are one of my favorite snacks.


I used to order supplì -  deep fried rice balls, stuffed with meat and cheese - all the time when I lived in Rome. They're delicious and easy to eat while on the go...and I was always on the go. Not much has changed in that regard.

Arancini, what these are called in Sicily, and on the menu at The Market are called that because they resemble oranges. In Rome, they are called Supplì al Telefono, literally supplì 'to the phone.' Odd name, until you think back to the days when phones had cords. Yes, younguns, phones used to have cords! Inside the supplì are molten bits of mozzarella cheese; when you bite into them and pull away, the melted cheese is long and stringy, resembling a telephone cord.

Here's a recipe I found for them from Giallo ZafferanoSupplì al Telefono. It's written in Italian, but your browser should give you the option to translate it. You can also check out a version at Manu's Menu. And one more version - from the Food NetworkChe squisito!

Happy Fathers' Day, Nonno! 
Ti vogliamo bene.

Comments

  1. lol that's a fun food fact! yeah we tend to forget that phones used to have cords. I hope I ll get the time to try out your delicious looking balls Camilla.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir