Kitchen Recipe Collection
Italian Supplì al Telefono (Roman Rice Croquettes)
Iconic Roman street food. Oblong fried croquettes made of tomato and meat ragù risotto, featuring a molten core of mozzarella that stretches like a telephone cord when bitten.
- Prep
- 120 min
- Cook
- 30 min
- Total
- 150 min
- Servings
- 12
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 12 servings
- arborio or carnaroli rice
- beef and pork ragù (meat sauce)
- beef broth
- fresh mozzarella (cut into small sticks)
- parmesan cheese
- eggs
- fine breadcrumbs
- peanut or sunflower oil (for frying)
Equipment
- Deep fryer or heavy pot
- Baking sheet
Instructions
- 1
Cook the Risotto Base
Cook the rice like a risotto, but using the meat ragù and beef broth instead of plain water. Cook until it is very thick and the liquid is absorbed.
- 2
Cool the Rice
Stir in grated Parmesan and let the rice mixture cool completely on a wide baking sheet. It must be cold and sticky to form the croquettes.
- 3
Prep the Mozzarella
Cut the mozzarella into small batons (sticks). Ensure it is very dry.
- 4
Shape the Supplì
Take a handful of the cold rice and flatten it in your palm. Place a stick of mozzarella in the center.
- 5
Enclose the Cheese
Close the rice around the cheese, shaping it into an oblong, egg-like cylinder. Make sure no cheese is exposed, or it will leak during frying.
- 6
The Breading Station
Beat the eggs in one bowl, and place the breadcrumbs in another.
- 7
Bread the Supplì
Dip the rice croquettes into the egg, then roll them firmly in the breadcrumbs until completely coated.
- 8
Heat Oil
Heat a deep pot of neutral oil to 350°F (175°C).
- 9
Fry
Fry the supplì in batches for 4-5 minutes until they are a deep, dark golden brown and crispy.
- 10
Drain
Drain on paper towels and let them cool for 2 minutes.
- 11
The 'Telephone' Test
Break one in half while hot and pull the pieces apart. The melted mozzarella should stretch between them, resembling an old-fashioned telephone cord.
Cooking Tips
- Unlike Sicilian Arancini (which are large, round, and have a complex filling inside white rice), Roman Supplì are oblong and the meat sauce is mixed into the rice itself.
- The rice must be completely cold before shaping, otherwise they will fall apart in the oil.
Variations
- Supplì Cacio e Pepe: A modern variation using rice cooked with Pecorino cheese and black pepper instead of tomato ragù.
Chef's Notes & Storage
- Found in every pizzeria in Rome, usually eaten as a starter before the pizza arrives.
Nutrition Estimate
340 calories · 12g protein · 35g carbs · 16g fat · 2g fiber per serving
