Supplì are one of Rome’s most beloved street foods — golden, crispy rice croquettes with a gooey, melted mozzarella center that stretches delightfully with every bite.
They’re also known as supplì al telefono — “telephone supplì” — because when you break one open, the string of melted mozzarella stretches between the two halves, just like the cord of an old-fashioned telephone.
A Bit of History
The origins of supplì go back to the 18th century, when French soldiers in Rome first tasted these rice croquettes. Surprised by the hidden melted mozzarella inside, they exclaimed surprise! — the French word for “sorpresa”. The Romans soon began calling them supplì.
Originally, supplì were made using chicken interiors rather than the beef minced meat that is common today. Over time, the recipe gradually evolved, becoming richer as each family and trattoria added its own unique touch.
Today, you’ll find supplì everywhere in the Eternal City — in pizzerias, bakeries, or as a delicious appetizer before a pizza or pasta meal. While the traditional way to make them is deep-fried to achieve that perfect crunch, they can also be baked for a lighter version. The baked ones are still tasty, but they’ll never have quite the same irresistible crispness and flavor as the fried ones.
Whether eaten hot from a paper napkin or fresh out of the fryer at home, supplì are pure comfort in every sense: crunchy on the outside, creamy and cheesy on the inside.
Servings: 10-12
Ingredients:
- 1 ½ cups (300 g) Carnaroli or Vialone Nano rice
- 7 oz (200 g) beef minced meat
- 1 ¼ cups (300 ml) tomato passata
- ½ medium (approx. 60 g) onion
- 2 tbsp (30 ml) dry white wine
- 4 ¼ cups (1 L) vegetable stock
- ⅓ cup (80 g) Pecorino Romano cheese, grated
- 1 oz (30 g) butter
- 9 oz (250 g) mozzarella
- 2 eggs
- Bread crumbs – as needed for coating
- Peanut oil (or sunflower oil) – for frying
- Salt – to taste
- Black pepper – to taste
Step-by-Step Instructions:
- Chop the onion:
Finely chop ½ medium (approx. 60 g) onion and set aside. - Cook the rice:
In a medium saucepan, melt 1 oz (30 g) butter over medium heat. Add the chopped onion and cook until soft. Add 7 oz (200 g) minced meat and cook until browned. Pour in 2 tbsp (30 ml) dry white wine and let it evaporate. Stir in 1 ¼ cups (300 ml) tomato passata and season with salt and black pepper to taste. gradually add 4 ¼ cups (1 L) vegetable stock, stirring occasionally until the rice absorbs the liquid. Once done, remove from heat and stir in ⅓ cup (80 g) grated Pecorino Romano cheese. Allow the mixture to cool slightly. - Prepare the mozzarella:
Cut 9 oz (250 g) mozzarella into small cubes and set aside. - Form the supplì:
Take a handful of the cooked rice mixture, flatten it slightly in your hand, place a cube or two of mozzarella in the center, then shape the rice around it to form an oval or cylinder. Repeat with the remaining rice and mozzarella. - Coat the supplì:
Beat 2 eggs in a small bowl. Roll each supplì first in the beaten eggs, then coat evenly with bread crumbs. - Fry the supplì:
Heat peanut oil (or sunflower oil) in a deep pan to 350°F (175°C). Fry the supplì in batches until golden brown and crisp, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels. - Serve and enjoy:
Serve the supplì warm, ideally when the mozzarella is still gooey and stretches.
Buon appetito!
Nutritional Information (per serving – 3-4 suppli’):
Calories: 410 kcal | Carbohydrates: 44 g | Protein: 18 g | Fat: 20 g | Saturated Fat: 8 g | Fibre: 2 g | Sugar: 4 g | Sodium: 620 mg | Cholesterol: 55 mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Suppli’ al Telefono (Roman Rice Croquettes)
Ingredients
- 1 ½ cups (300 g) Carnaroli or Vialone Nano rice
- 7 oz (200 g) beef minced meat
- 1 ¼ cups (300 ml) tomato passata
- ½ medium (approx. 60 g) onion
- 2 tbsp (30 ml) dry white wine
- 4 ¼ cups (1 L) vegetable stock
- ⅓ cup (80 g) Pecorino Romano cheese, grated
- 1 oz (30 g) butter
- 9 oz (250 g) mozzarella
- 2 eggs
- Bread crumbs – as needed for coating
- Peanut oil (or sunflower oil) – for frying
- Salt –to taste
- Black pepper – to taste
Instructions
- Chop the onionFinely chop ½ medium (approx. 60 g) onion and set aside.
- Cook the riceIn a medium saucepan, melt 1 oz (30 g) butter over medium heat. Add the choppedonion and cook until soft. Add 7 oz (200 g) minced meat and cook until browned.Pour in 2 tbsp (30 ml) dry white wine and let it evaporate. Stir in 1 ¼ cups(300 ml) tomato passata and season with salt and black pepper to taste. graduallyadd 4 ¼ cups (1 L) vegetable stock, stirring occasionally until the riceabsorbs the liquid. Once done, remove from heat and stir in ⅓ cup (80 g) gratedPecorino Romano cheese. Allow the mixture to cool slightly.
- Prepare the mozzarellaCut 9 oz (250 g) mozzarella into small cubes and set aside.
- Form the supplìTake a handful of the cooked rice mixture, flatten it slightly in your hand, place a cube or two of mozzarella in the centre, then shape the rice around it to form an oval or cylinder. Repeat with the remaining rice and mozzarella.
- Coat the supplìBeat 2 eggs in a small bowl. Roll each supplì first in the beaten eggs, then coat evenly with bread crumbs.
- Fry the supplìHeat peanut oil (or sunflower oil) in a deep pan to 350°F (175°C). Fry the supplì in batches until golden brown and crisp, about 3–4 minutes. Remove with a slotted spoon and drain on paper towels.
- Serve and enjoyServe the supplì warm, ideally when the mozzarella is still gooey and stretches.
