Supplì are one of the staples of Roman street food. Their defining feature is the contrast between the crisp coating, the soft rice, and the melted mozzarella at the center. When a supplì is broken open while still hot, the mozzarella forms a strand between the two halves: this is where the famous name “supplì al telefono,” or “telephone supplì,” comes from.
Once a simple, affordable snack sold in traditional Roman fry shops, supplì can now be found throughout the city, from fry shops to pizzerias, where they are often served as an appetizer. The recipe uses only a handful of ingredients, but the result depends above all on well-seasoned rice and proper frying.
Supplì alla Romana – Traditional Roman Rice Croquettes
Description
Everything you need to make classic supplì al telefono at home, from cooking the rice to shaping, breading, and frying. The result is golden and crisp on the outside, soft and gooey at the center.
Ingredients for about 12 supplì
For the Rice
For the Filling and Breading
For Frying
Instructions
How to Make Roman-Style Supplì
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Cook the Meat Sauce 🧅
Finely chop the onion and let it soften in a large pan with 2 tablespoons of extra virgin olive oil over medium-low heat. Cook it slowly until soft, without letting it brown.
Add the ground beef and cook over medium-high heat, breaking it up with a wooden spoon as it browns.
Pour in the white wine and let the alcohol evaporate completely. Add the tomato passata, season with salt and pepper, and bring the sauce to a boil.
Lower the heat and let it simmer gently for at least 30–40 minutes, stirring occasionally. If the sauce becomes too dry during cooking, add a splash of water or hot stock.
The sauce should be flavorful and fairly thick, but not dry, as it will continue cooking together with the rice.
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Cook the Rice in the Meat Sauce 🍚
Add the Carnaroli rice directly to the pan with the meat sauce and stir well.
Cook it like a risotto, gradually adding the hot vegetable stock and allowing each addition to be absorbed before adding more.
Continue cooking until the rice is cooked but still slightly al dente. The mixture should be thick and creamy, not runny.
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Finish and Chill the Rice 🧀
Once the rice is cooked, remove the pan from the heat and add the butter and grated Pecorino Romano. Stir well until everything is evenly combined.
Transfer the rice to a baking tray lined with parchment paper and spread it out without pressing it down, allowing it to cool more quickly. Let it cool completely.
Once cold, cover it and place it in the refrigerator for at least 1 hour. Chilling allows the starch in the rice to firm up, making the mixture more compact and easier to shape.
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Shape and Fill the Supplì 🧀
Cut the well-drained mozzarella into sticks, long enough to run along the length of the supplì.
With slightly damp hands, take a portion of the rice and flatten it in the palm of your hand.
Place one mozzarella stick in the center, lengthwise, then close the rice around the filling, making sure the mozzarella is completely enclosed.
Shape the supplì into the classic oval, elongated shape, making sure the mozzarella stick runs almost from one end to the other.
Repeat until all the rice mixture has been used.
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Bread the Supplì 🥚
Beat the 2 eggs in one dish and place the breadcrumbs in another.
Dip each supplì first into the beaten egg, then into the breadcrumbs, making sure the coating adheres evenly over the entire surface.
A uniform, well-adhered coating is important: it helps protect the supplì during frying and keeps the filling inside.
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Fry and Serve the Supplì 🍳
Heat plenty of peanut oil in a deep, high-sided pot until it reaches 175–180°C (350–355°F).
If you don't have a kitchen thermometer, you can make a rough check by dipping the handle of a wooden spoon into the oil. If small bubbles immediately form around the wood, the oil is hot enough to start frying.
Fry only a few supplì at a time without overcrowding the pot, and turn them gently so they brown evenly.
Once golden brown, remove them from the oil and transfer them to paper towels to drain.
Let them rest for 1–2 minutes and serve while still hot. When broken open, the mozzarella should form the characteristic strand of the “supplì al telefono.”
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 330kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 7g35%
- Sodium 560mg24%
- Total Carbohydrate 34g12%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To prevent the supplì from breaking while you shape and fry them, make sure the rice is completely cold before shaping. Chilling allows the starch to firm up and makes the mixture easier to handle. The mozzarella should also be well drained and cut into sticks: this allows the filling to run along the length of the supplì and creates the characteristic “telephone” mozzarella strand when you break one open.
If you want to prepare them ahead of time, keep the shaped and breaded supplì well covered in the refrigerator and preferably fry them by the following day. Alternatively, you can freeze them before frying. Arrange them separately at first, then transfer them to a freezer-safe container or bag once frozen solid.
Already-fried supplì can be stored in the refrigerator for 1–2 days. To restore their crisp texture, reheat them in the oven or an air fryer until heated through to the center.
