📝 About This Recipe
Step into the cobblestone streets of Rome with Supplì al Telefono, the city's most beloved fried snack. Unlike its Sicilian cousin the Arancina, the Roman Supplì features rice simmered in a rich meat ragù and a hidden core of mozzarella that stretches like a telephone wire when pulled apart. It is a crispy, golden masterpiece of comfort food that balances a savory, tomato-soaked interior with a perfectly crunchy breaded shell.
🥗 Ingredients
The Risotto Base
- 2 cups Arborio or Carnaroli Rice (high-starch short-grain rice is essential)
- 250 grams Beef and Pork Mince (a mix of both provides the best flavor)
- 500 ml Tomato Passata (smooth strained tomatoes)
- 750 ml Beef or Vegetable Stock (kept warm on the stove)
- 1/2 cup Dry White Wine (such as Pinot Grigio)
- 1 small Yellow Onion (very finely minced)
- 2 tablespoons Unsalted Butter (cold)
- 1/2 cup Pecorino Romano Cheese (freshly grated)
- 2 tablespoons Extra Virgin Olive Oil
The Heart and Coating
- 150 grams Low-Moisture Mozzarella (cut into small rectangular batons)
- 1 cup All-Purpose Flour (for dredging)
- 3 Large Eggs (beaten with a pinch of salt)
- 2 cups Fine Breadcrumbs (not Panko; traditional Italian breadcrumbs are finer)
- 1 liter Neutral Frying Oil (Peanut or Sunflower oil)
👨🍳 Instructions
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1
In a large wide pan or Dutch oven, heat the olive oil over medium heat and sauté the minced onion until translucent, about 5 minutes.
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2
Add the ground beef and pork to the pan. Brown the meat thoroughly, breaking it into very small crumbles with a wooden spoon until no pink remains.
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3
Add the rice to the meat mixture and toast for 2-3 minutes until the edges of the grains are translucent and the rice smells slightly nutty.
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4
Deglaze the pan with white wine, stirring constantly until the liquid has completely evaporated.
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5
Pour in the tomato passata and one ladle of warm stock. Stir well. Continue adding stock one ladle at a time, allowing the rice to absorb the liquid before adding more.
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6
Cook the rice for about 18-20 minutes. The goal is a thick, 'dry' risotto where the grains are tender but the mixture isn't runny. It should be thicker than a standard serving risotto.
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7
Remove from heat. Stir in the cold butter and Pecorino Romano. Spread the rice onto a large flat tray or baking sheet in a thin layer to cool completely. This is crucial for shaping.
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8
Once the rice is cold (at least 2 hours or overnight), take a handful of rice (about the size of a small lemon) and flatten it in your palm.
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9
Place a baton of mozzarella in the center and fold the rice around it, shaping it into an oblong, cylindrical 'egg' shape. Ensure the cheese is fully encased.
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10
Set up a breading station: one bowl of flour, one bowl of beaten eggs, and one bowl of breadcrumbs.
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11
Dredge each rice ball in flour, then dip in the egg wash, and finally coat thoroughly in breadcrumbs, pressing gently to adhere.
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12
Heat the frying oil in a deep pot to 170°C (340°F). Fry the supplì in batches of 3 or 4 for about 4-5 minutes until deep golden brown and crispy.
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13
Drain on paper towels and season with a tiny pinch of fine sea salt while hot. Let them rest for 2 minutes before serving so the cheese inside melts perfectly.
💡 Chef's Tips
Use low-moisture mozzarella (the kind sold in blocks) rather than fresh buffalo mozzarella to prevent the supplì from becoming soggy inside. Always let the rice cool completely; warm rice will fall apart in the fryer and won't hold its shape. For the most authentic flavor, use Pecorino Romano rather than Parmesan—it provides that signature Roman salty kick. Keep your hands slightly damp with water when shaping the rice balls to prevent the grains from sticking to your palms. If you have time, refrigerate the breaded supplì for 30 minutes before frying to help the coating set and ensure they don't burst.
🍽️ Serving Suggestions
Serve piping hot as an 'antipasto' or a standalone snack wrapped in brown paper for an authentic street food feel. Pair with a crisp, cold Italian lager or a refreshing Frascati white wine from the Lazio region. Serve alongside other Roman fried treats like 'Fiori di Zucca' (fried zucchini flowers). Add a side of spicy Arrabiata sauce for those who enjoy an extra kick of heat. Enjoy immediately—the 'telephone' effect of the melting cheese is best within the first 10 minutes of frying.