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Italian

Supplì al telefono

Roman rice croquettes with a tomato-rich ragù heart and molten mozzarella that stretches like an old telephone cord when pulled apart. They are fried until deeply golden, crisp outside, and creamy within.

Supplì al telefono — Italian — ChefSnap
35 minsPrep
45 minsCook
2Serves
MediumDifficulty
650 kcal per serving26g protein 72g carbs 30g fat
Watch it made — Supplì al telefonoWatch it madeRapanello · 9:56

Ingredients

Method

  1. Cut the mozzarella into 6 batons and leave them on kitchen paper to drain thoroughly.
  2. Warm the olive oil in a saucepan over medium heat, add the onion, and cook gently until soft but not browned.
  3. Add the ground beef, season lightly with salt and pepper, and cook until it loses its raw colour.
  4. Pour in the white wine and let it evaporate almost completely.
  5. Stir in the passata and simmer for 10 minutes until the sauce thickens.
  6. Add the rice and stir for 1 minute so it absorbs the sauce.
  7. Cook the rice like a risotto, adding hot broth a ladle at a time and stirring often, until the grains are al dente and the mixture is thick and quite dry.
  8. Remove from the heat, stir in the butter and Parmigiano Reggiano, then spread the rice on a tray and let it cool completely.
  9. Beat 1 egg and mix it into the cooled rice until evenly combined.
  10. Divide the rice into 6 portions, flatten each in your palm, place a mozzarella baton in the centre, and close the rice around it into a compact oval.
  11. Put the flour, the remaining beaten egg, and the breadcrumbs in three separate shallow dishes.
  12. Coat each supplì first in flour, then egg, then breadcrumbs, pressing gently so the coating adheres well.
  13. Heat the frying oil to 170°C in a deep pan.
  14. Fry the supplì in batches for 3 to 4 minutes, turning occasionally, until evenly golden and crisp.
  15. Drain on kitchen paper, sprinkle lightly with salt, and serve hot so the mozzarella stretches when the supplì are pulled apart.

Common questions

Can I substitute the fior di latte mozzarella with another cheese for supplì al telefono?

Yes, use a low-moisture melting cheese like scamorza or provola for a similar stretch. Avoid fresh mozzarella with high water content unless you drain it very well, or the filling can turn watery and leak.

How long does it take to make supplì, including cooling time?

Plan for about 1.5 to 2 hours total. The rice itself takes around 30 to 40 minutes, but it must cool completely before shaping, which usually adds at least 45 minutes.

What are the most common mistakes when frying supplì?

The biggest mistakes are wet rice, under-drained mozzarella, and frying at the wrong temperature. Too-cool oil makes them greasy; too-hot oil browns the outside before the center heats through. Aim for steady medium-high heat.

Can I make supplì ahead of time and store them?

Yes. Formed, breaded supplì can be refrigerated for up to 24 hours before frying. Cooked supplì keep 2 to 3 days in the fridge and reheat best in a hot oven, not the microwave.

What should I serve with supplì al telefono?

Serve them hot as an appetizer with a simple green salad or a little marinara for dipping. They are rich, so keep the rest of the meal light. Eat immediately for the best mozzarella stretch.