Suppli al Telefono

✈ Love food + travel? Discover guides & personalised travel planning at Travel with Manu →

Loaded with stretchy mozzarella and rich tomato sauce, Suppli al Telefono are dangerously good and guaranteed to upgrade your weekend plans.

The region of Lazio holds a special place in my heart. It’s home to Rome, where so many beloved Italian dishes were created, including carbonara, amatriciana, abbacchio, and carciofi alla giudia.

Among these timeless recipes, Supplì al Telefono always makes me smile. These golden rice balls have a soft, melting centre of mozzarella that stretches when you break them open, like the wire of an old telephone. My girls find that part hilarious every single time!

What is Supplì al Telefono

Supplì al Telefono, which translates to “Supplì on the Telephone”, are one of Rome’s most loved street foods. They are golden fried rice croquettes filled with mozzarella and mixed with a rich tomato and meat sauce. When you open them while they are still warm, the melted mozzarella stretches between the two halves like the wire of an old telephone, and that is how they got their name.

The word supplì comes from the French surprise, and it really suits them, because that string of cheese inside is always a lovely surprise. You can find them in almost every pizzeria and rosticceria in Rome, where they are served as starters, snacks, or alongside other small bites.

Key Ingredients for Supplì al Telefono

Rice for Risotto

Absorbs the sauce evenly while keeping its structure, giving the supplì a tender but firm texture. Arborio, Carnaroli, or Vialone Nano rice works best for this recipe.

Mozzarella

Melts inside the rice ball to form the soft, stretchy centre that gives Supplì al Telefono its name. Use mozzarella for pizza or low-moisture mozzarella to avoid excess liquid.

Tomato Purée

Adds depth and colour while coating the rice and meat evenly with its smooth texture and mild sweetness.

Parmigiano Reggiano

Enhances the overall flavour and helps bind the rice once it cools, giving each supplì a balanced, savoury finish.

Find the complete list with measurements in the recipe card below.

How to Make Suppli al Telefono

Meat Sauce

Step 1: Sauté the onion with 30 g - 2 tablespoon of butter and extra virgin olive oil until soft.

Step 2: Add the beef mince and cook until browned, breaking up any lumps as it cooks.

Step 3: Pour in the wine and let the alcohol evaporate.

Step 4: Add the tomato purée, season with salt and pepper, and simmer over low heat for about 20 minutes or until the sauce thickens.

Rice Mixture

Step 1: Add the rice to the sauce, then gradually add the stock. Cook it as you would a risotto, but only for about ⅔ of the usual cooking time (around 13 minutes). The rice will continue cooking as it cools, so it should remain slightly firm. If you cook it fully, the rice will become mushy. The finished risotto should be on the dry side, so it is easier to shape into balls, so add the stock more slowly towards the end.

Step 2: Remove the saucepan from the stove, then add 50 g - 3 tablespoon of butter and the finely grated Parmigiano Reggiano. Mix well.

Step 3: Add the lightly beaten eggs and stir until evenly combined.

Step 4: Spread the rice mixture on a sheet of baking paper and leave it to cool completely.

Shaping and Breading the Supplì

Step 1: When the rice has cooled enough to handle, form about 20 balls. Make a hole in the centre of each ball with your thumb and insert 2 or 3 cubes of mozzarella inside. Close each ball, pressing gently to seal, and shape it like an egg.

Note: It helps to wash your hands frequently and keep them slightly wet. This way, the rice won’t stick to your fingers.

Step 2: Beat the eggs in a bowl and put the breadcrumbs on a separate plate. Dip each supplì in the egg, then roll it in the breadcrumbs, pressing gently with your palm so the crumbs stick evenly.

Step 3: Once all the supplì are coated, dip them in the egg again and coat once more with breadcrumbs to create a double coating.

Frying

Step 1: Heat vegetable oil in a deep pan over medium heat. Make sure the oil is hot enough to fry evenly but not so hot that the outside browns too quickly.

Step 2: Fry the supplì in batches, turning them occasionally with a slotted spoon until golden brown.

Step 3: Transfer the supplì to a plate lined with kitchen paper to absorb excess oil.

Step 4: Serve warm.

Frequently Asked Questions

Extra Help from the Kitchen

Chill Before Frying – If the mixture feels too soft, refrigerate the shaped supplì for 20–30 minutes before frying. This helps them hold their shape and fry more evenly.

Drain on Paper Towels – After frying, place the supplì on kitchen paper for a few seconds to remove excess oil before serving.

Shape with Slightly Damp Hands – Lightly wet your hands before forming each ball. It prevents the rice from sticking and gives a smooth, compact finish.

Fry in Small Batches – Fry a few supplì at a time to keep the oil temperature steady. This gives them a crisp golden crust and prevents them from absorbing too much oil.

Variations and Twists

Classic Roman Style – Add finely chopped chicken liver and a few soaked dried mushrooms to the meat sauce for a deeper, more traditional flavour.

Vegetarian Supplì – Replace the meat sauce with a rich tomato and basil sauce, and keep the mozzarella filling for the same creamy centre.

Cheesy Supplì – Combine mozzarella with diced provolone or scamorza for a stronger, smoky flavour and a thicker cheese stretch.

Spicy Supplì – Add a pinch of dried chilli flakes or finely chopped fresh chilli to the tomato sauce while it simmers. You can also mix a little smoked paprika into the breadcrumbs for a hint of spice in the crust.

Alternative Cooking Methods

Oven-Baked Supplì – Brush the coated supplì lightly with olive oil and bake at 200°C – 400°F for about 25 minutes, turning halfway through, until crisp and golden.

Air-Fried Supplì – Spray the coated supplì with a little oil and cook in the air fryer at 190°C – 375°F for 12–15 minutes until evenly browned and crunchy.

Fry and Freeze – Fry the supplì until pale golden, then cool completely. Freeze on a tray until firm, transfer to freezer-safe bags, and bake from frozen at 180°C – 350°F until hot and crisp.

Storage and Shelf Life

Store any leftover supplì in an airtight container in the fridge for up to 2 days. They can also be frozen before frying; place them on a tray until firm, then transfer to freezer-safe bags.

Reheat in a preheated oven at 180°C – 350°F until hot and crisp again. Avoid using the microwave, as it softens the coating.

0 from 0 votes

Print

Suppli al Telefono Recipe

Loaded with stretchy mozzarella and rich tomato sauce, Suppli al Telefono are dangerously good and guaranteed to upgrade your weekend plans.

Course: Appetiser, Snack

Cuisine: Italian, Roman

Prep Time: 30 minutes

Cook Time: 20 minutes

Resting Time: 30 minutes

Total Time: 1 hour 20 minutes

Servings: 20 suppli

Author: Recipe adapted from Giallo Zafferano

Ingredients

• 1 L beef stock
• 30 g + 50 g – 2 tablespoon + 3 tablespoon butter
• 200 g – 7 oz beef mince
• ½ onion – minced
• 120 g – 4.25 oz Parmigiano Reggiano – finely grated
• 200 g – 7 oz mozzarella – cubed
• 2 tablespoon extra virgin olive oil
• 400 ml – 13.5 oz tomato purée
• salt and pepper – to taste
• 500 g – 1 lb rice for risotto – Arborio, Carnaroli, Vialone Nano
• 2 eggs
• 100 ml – 3.33 oz white wine
• breadcrumbs and 2 eggs – for coating
• vegetable oil – for frying

Instructions

Meat Sauce

1. Sauté the onion with 30 g – 2 tablespoon of butter and extra virgin olive oil until soft.
2. Add the beef mince and cook until browned, breaking up any lumps as it cooks.
3. Pour in the wine and let the alcohol evaporate.
4. Add the tomato purée, season with salt and pepper, and simmer over low heat for about 20 minutes or until the sauce thickens.

Rice Mixture

1. Add the rice to the sauce, then gradually add the stock. Cook it as you would a risotto, but only for about ⅔ of the usual cooking time (around 13 minutes). The rice will continue cooking as it cools, so it should remain slightly firm. If you cook it fully, the rice will become mushy. The finished risotto should be on the dry side, so it is easier to shape into balls, so add the stock more slowly towards the end.
2. Remove the saucepan from the stove, then add 50 g – 3 tablespoon of butter and the finely grated Parmigiano Reggiano. Mix well.
3. Add the lightly beaten eggs and stir until evenly combined.
4. Spread the rice mixture on a sheet of baking paper and leave it to cool completely.

Shaping and Breading the Supplì

1. When the rice has cooled enough to handle, form about 20 balls. Make a hole in the centre of each ball with your thumb and insert 2 or 3 cubes of mozzarella inside. Close each ball, pressing gently to seal, and shape it like an egg.

   Note: It helps to wash your hands frequently and keep them slightly wet. This way, the rice won’t stick to your fingers.

2. Beat the eggs in a bowl and put the breadcrumbs on a separate plate. Dip each supplì in the egg, then roll it in the breadcrumbs, pressing gently with your palm so the crumbs stick evenly.
3. Once all the supplì are coated, dip them in the egg again and coat once more with breadcrumbs to create a double coating.

Frying

1. Heat vegetable oil in a deep pan over medium heat. Make sure the oil is hot enough to fry evenly but not so hot that the outside browns too quickly.
2. Fry the supplì in batches, turning them occasionally with a slotted spoon until golden brown.
3. Transfer the supplì to a plate lined with kitchen paper to absorb excess oil.
4. Serve warm.

Manu

Love travelling as much as cooking?
Many of the recipes I share are inspired by places I've visited around the world. On Travel with Manu you'll find destination guides, itineraries and travel inspiration to help you plan your next adventure.