These Italian delights are deep-fried rice croquettes, often filled with a center of melted mozzarella cheese. The name “al Telefono” (on the telephone) is a playful reference to the cheese strands that stretch out when the supplì is pulled apart, reminiscent of a telephone cord.
The rice mixture is typically seasoned with tomato sauce, Parmesan cheese, and sometimes ground meat or vegetables, providing a burst of flavor within each bite. After being coated in breadcrumbs, the supplì is deep-fried until golden and crunchy, creating a delightful contrast to the creamy and stringy melted cheese.
Supplì al Telefono is a popular and savory snack enjoyed for its delightful textures and the irresistible combination of rice and molten mozzarella. It’s a culinary delight that showcases the creativity and indulgence of Italian street food.
A delicious and rustic Roman street food, Suppli al Telefono are small crunchy fritters made with rice and filled with mozzarella cheese. They make a wonderful appetizer or snack. Try them dipped in tomato sauce.
Suppli al Telefono
- 2 tbsp olive oil
- 1 clove garlic (whole)
- 200 grams tomato puree
- 3/4 cup arborio rice (uncooked)
- 4 cups vegetable broth
- 1/4 tsp salt
- black pepper (to taste)
- 2 tbsp freshly grated Parmesan cheese
- 1 small fresh mozzarella (sliced into thick strips)
- 1 large egg (beaten)
- 1/2 cup bread crumbs
- vegetable oil (for frying)
- In a medium/large frying pan add the olive oil, garlic and puree, cook for approximately 10 minutes, then remove the garlic, add the rice, stir and cook for 1 minute. Add the hot broth 1-2 ladles at a time, stirring often until the rice is cooked (not mushy) and the mixture is liquid free but creamy, add pepper and taste for salt. Stir in the parmesan cheese. Move to a clean bowl and let cool completely.
- In the palm of your hand, measure out approximately (it is best to wear gloves, as this is a bit messy) 1-1/2 heaping tablespoon of the rice mixture (you can make them smaller if you wish), in the middle place a stick of chopped mozzarella, mold into an oblong shape, making sure that the mozzarella is completely covered (you may need a bit more rice mixture to close it completely). Set aside on a clean plate until all Suppli are formed.
- In a small bowl beat an egg, and place the bread crumbs on a plate, first roll the suppli in the egg (coating well) and then in the bread crumbs (well coated) set aside until all are rolled.
- In a medium pot heat 2 inches of vegetable oil until it reaches the temperature of 350°F (175°C). Fry turning the supple a few times, until golden brown, make sure to keep the oil as close to 350°F as possible or the Suppli will cook too quickly and the mozzarella will not become soft and stringy. Remove with a slotted spoon and place on a plate covered with paper towels. Serve immediately. Enjoy!