Suppli al Telefono

The story

Supplì al Telefono is rooted in Rome and Lazio. Supplì are Roman fried rice croquettes, historically sold as inexpensive snacks and closely associated with the city's street food and pizzerie. The phrase al telefono refers to the string of melted mozzarella that stretches between two halves when a hot supplì is pulled apart. They are famous for that dramatic mozzarella pull, but a good supplì is equally about the contrast between crisp breadcrumbs and well-seasoned tomato rice. Unlike many Sicilian arancini, the classic Roman version is usually smaller and elongated. Supplì remain a familiar Roman appetiser and takeaway snack, often eaten before pizza. Their popularity shows how leftover-style ingredients such as cooked rice and sauce can be transformed into something with a strong local identity.

Ingredients

• Main
• 93.33 g risotto rice280 g risotto rice
• 233.33 ml light stock700 ml light stock
• 83.33 ml passata250 ml passata
• 0.33 tbsp olive oil1 tbsp olive oil
• 13.33 g pecorino romano40 g grated pecorino romano
• 0.33 piece egg1 egg
• 41.67 g mozzarella125 g mozzarella, cut into batons
• 33.33 g plain flour100 g plain flour
• 0.67 piece eggs2 eggs, beaten
• 53.33 g breadcrumbs160 g breadcrumbs
• 0.33 l neutral oil1 litre neutral oil for frying
• 0.33 tsp sea salt1 tsp fine sea salt

Method

1. Make tomato rice

   Cook rice with passata, stock, olive oil and salt until tender and thick.

   Look for: The rice should be red, glossy and spoonable but not wet. Tip: Cook uncovered near the end to reduce. Avoid: Watery rice will collapse.

2. Cool and bind

   Cool the rice fully, then mix with pecorino and one egg.

   Look for: It should feel firm and sticky. Tip: Cold rice makes tidy supplì. Avoid: Do not shape while hot.

3. Add mozzarella

   Shape ovals around a baton of mozzarella.

   Look for: Mozzarella must be completely enclosed. Tip: Pat mozzarella dry first. Avoid: Exposed cheese leaks into the oil.

4. Coat

   Roll in flour, beaten egg and breadcrumbs.

   Look for: The crust should be even. Tip: Double crumb if the rice feels soft. Avoid: Thin crumbing can split.

5. Fry

   Fry at 170°C for 3–4 minutes until crisp and dark golden.

   Look for: The centre should stretch when pulled apart. Tip: Fry in batches. Avoid: Crowding drops the oil temperature.

6. Serve

   Rest briefly and serve hot.

   Look for: The cheese should still pull in strands. Tip: Serve with simple tomato sauce if desired. Avoid: Waiting too long loses the telephone effect.

Nutrition

per serving

Estimated from the exact ingredient measures in the recipe text. Validate with your preferred nutrition calculator before publishing.