What is a "telefono" style prepared pasta?

I know it's an italian preparation but I don't quite now exactly how it is prepared.

6 Answers

  • 1 decade ago
    Favorite Answer

    Mario Batali's Ziti al Telefono

    In traditional Italian cooking, any dish made with mozzarella cheese carries the name "al telefono," a playful reference to the way the melted cheese strings out and curls like a telephone cord. This simple and delicious ziti is sure to please!

    Serving: 4

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Total Time: 35 minutes

    6 quarts water (approximately)

    2 tablespoons coarse salt

    2 cups Mario Batali's Basic Pasta Sauce

    2 medium tomatoes, cut into 1/4 inch cubes

    1/4 cup basil leaves

    1 pound dried ziti

    8 ounces fresh mozzarella cheese, cut into 1/4 inch cubes

    1. Bring the water to a boil in a large pot and add the salt.

    2. In a 12-to 14-inch saute pan, combine the pasta sauce and the tomato and bring to a boil over high heat. Lower the heat to a simmer and add the basil leaves without stirring.

    3. Meanwhile, cook the pasta according to package directions until tender and just shy of al dente, about 10 minutes. (The pasta should be al dente about the same time the basil is added to the tomatoes.)

    4. Drain well, then add to the pan with the sauce. Add the mozzarella and toss over medium heat until the cheese is just melting. Pour into warm bowls and serve immediately.

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  • 4 years ago

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  • 3 years ago

    Define Pappardelle

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  • 1 decade ago

    the telefono is a reference to the cheese that looks like telephone wires( stretches all stringy).

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  • JennyP
    Lv 7
    1 decade ago

    The recipe is usually a meat and cheese and rice ball that, when eaten, the cheese is drippy and resembles phone lines as its running down your face.

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  • Anonymous
    1 decade ago

    Ziti al Telefono Recipe


    2 cups Basic tomato sauce

    2 medium Round tomatoes -- cut into 1/4" cubes

    1/4 cup Basil leaves, stems removed

    1 pound Ziti pasta

    1/2 pound Fresh mozzarella -- cut into 1/4" cubes


    Place 6 quarts water to boil and add 2 tablespoons salt.

    In a 12- to 14-inch saute pan, place tomato sauce and tomatoes and bring to a boil. Lower heat to simmer and add basil leaves without stirring.

    Cook pasta according to package instructions, until just short of "al dente." Drain in colander and toss into pan with tomatoes and basil.

    Add mozzarella pieces and toss over medium heat until cheese is just melting. Pour into warm bowls and serve immediately.

    Italian Stuffed Rice Balls (Suppli alla Telefono)

    Suppli alla Telefono is Italian rice balls stuffed with mozzarella cheese and topped with pomodora sauce.


    4 cloves garlic, diced

    4 tablespoons olive oil

    1/2 onion, chopped

    8 ounces arborio rice or risotto rice, cooked (italian)

    3 tablespoons fresh basil, chopped

    2 ounces butter, melted

    3 ounces parmesan cheese, freshly grated

    1 buffalo mozzarella

    2 ounces sun-dried tomatoes

    2 ounces flour

    2 eggs, beaten

    4 ounces fresh white breadcrumbs

    vegetable oil (for frying)

    salt & freshly ground black pepper


    1 cup chopped red onions

    2 lbs fresh tomatoes, cut in half,seeded,and diced

    2 tablespoons fresh garlic

    4 ounces red wine

    4-6 tablespoons fresh basil, chopped

    4 tablespoons fresh chives, snipped

    4 tablespoons fresh parsley, chopped

    1 teaspoon salt


    1/2-1 teaspoon crushed red chili peppers

    1/2-1 teaspoon crushed red chili peppers


    Heat the olive oil in a pan with the garlic and onion.

    Cook until soft and add the basil.

    Add the cooked rice, season and blend it all together well.

    Pour the rice into a bowl, place in the fridge to chill.

    When cold, fold in the Parmesan and butter.

    Divide the rice into small balls of equal size pieces.

    Cut the mozzarella and sun dried tomatoes into half inch size pieces.

    Push a piece of mozzarella and tomatoes into the center of each rice ball.

    Reform the rice, pulling back over the cheese and tomato, ensuring it is completely enclosed.

    Coat the rice balls in seasoned flour (salt and pepper) then beaten egg, then into the breadcrumbs.

    Deep fry the balls in hot vegetable oil for 3-5 minutes until golden and crisp.

    Drain on kitchen paper.


    Spray a large nonstick skillet with cooking spray and heat over medium heat until hot.

    Add red onion and garlic and saute until onion is soft.

    Add red wine and reduce heat slightly.

    Add tomatoes, basil, chives and parsley and remove from heat.

    You want the ingredients just heated, not actually cooked.

    Season with salt, pepper, and sugar.

    Place Suppli (Rice Balls) on a platter and pour the sauce on and around the Rice Balls.


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