Kitchen Recipe Collection
Italian Supplì al Telefono
Rome's answer to Arancini. Oblong croquettes of tomato and meat risotto, stuffed with mozzarella that strings out like a telephone cord when pulled apart.
- Prep
- 40 min
- Cook
- 25 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- arborio or carnaroli rice
- chicken or beef broth
- tomato passata
- ground beef or chicken livers (traditional)
- mozzarella cheese (cut into sticks)
- parmesan cheese
- eggs
- breadcrumbs
- oil for frying
Equipment
- Heavy pot for frying
- Saucepan
Instructions
- 1
Cook the Risotto
Cook the rice like a standard risotto, using a mix of broth and tomato passata, along with the ground meat. It should be very thick and heavily flavored.
- 2
Chill the Rice
Stir in parmesan cheese, then spread the rice out on a baking sheet to cool completely in the refrigerator.
- 3
Prepare Mozzarella
Cut the mozzarella into short, thick sticks (about 1 inch long). Pat them dry with paper towels.
- 4
Shape the Supplì
Take a handful of cold rice. Form an oval shape in your hand. Press a mozzarella stick into the center.
- 5
Enclose
Mold the rice around the cheese so it is completely hidden. The final shape should be like a small football or a large egg.
- 6
Egg Wash
Dip the shaped supplì into beaten eggs.
- 7
Bread
Roll the supplì in fine breadcrumbs, pressing gently so the crumbs adhere evenly.
- 8
Heat Oil
Heat oil in a deep pot to 350°F (175°C).
- 9
Fry
Fry the supplì in batches for 3-5 minutes, turning occasionally, until deep golden brown.
- 10
The Telephone Test
Drain on paper towels. Break one in half while hot; the melted mozzarella should stretch between the halves like an old telephone cord.
Cooking Tips
- Unlike arancini which are usually made with saffron rice and a separate filling, supplì rice is cooked directly in the tomato/meat sauce.
- Dry mozzarella (low-moisture) works better than fresh mozzarella, which can make the rice soggy and cause explosions in the fryer.
Variations
- Supplì Cacio e Pepe: A modern Roman variation using a risotto flavored heavily with Pecorino and black pepper, rather than tomato.
Chef's Notes & Storage
- A mandatory precursor to pizza in any Roman pizzeria.
Nutrition Estimate
340 calories · 14g protein · 38g carbs · 15g fat · 2g fiber per serving
