Roman supplì are the emblematic street food of Rome, one of those treats that, the moment you taste them, immediately take you to the fry shops and pizzerias in the historic center, among alleys and the scent of freshly fried food.
Crispy outside, with that stretchy heart that “makes the phone” when you open them… they are simply irresistible!
Today I leave you the original recipe for supplì al telefono, prepared with a good ragù, fragrant rice and lots of stretchy mozzarella in the center.
They are not difficult to make, but I assure you that with a few small tricks they will be golden, dry and super crispy, just like in a trattoria.
It’s a perfect recipe for a tasty dinner, for a buffet with friends or to pamper the family with something special, and a warning: one leads to another!
Follow me in the recipe for crispy, stretchy Roman supplì, light the stove — today the kitchen smells like Rome!
Also read:
- Difficulty: Easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 10 pieces
- Cooking methods: Frying, Air frying
- Cuisine: Italian
Ingredients
- 2 cups Arborio rice (Vialone Nano also works)
- 1 1/2 tbsp extra virgin olive oil
- 1 onion
- 12 oz mixed ground meat
- to taste salt and pepper
- 1/3 cup dry white wine
- 2 cups tomato passata
- 4 1/4 cups vegetable broth
- 1/2 cup Pecorino Romano, grated (Parmesan also works)
- 3 1/2 tbsp butter
- 2 eggs
- 14 oz fior di latte mozzarella
- as needed all-purpose flour
- as needed breadcrumbs
- 3 eggs
- 4 1/4 cups peanut oil (for frying)
Procedure – Roman Supplì al Telefono (Original Recipe)
To make authentic Roman supplì, start by finely chopping the onion and gently sweating it in a saucepan with a drizzle of extra virgin olive oil.
Add the ground meat, season with salt and pepper and brown it well, breaking it up with a spoon. When it’s well cooked, deglaze with the white wine and let it evaporate completely.
Add the rice and toast it for a couple of minutes, stirring continuously. Add the tomato passata, mix well and lower the heat to begin cooking the rice for the supplì al telefono.
When the sauce begins to dry, pour in a ladle of hot broth. Continue cooking by adding broth little by little, every time the liquid reduces, until you obtain rice that is cooked but still al dente, perfect for the original supplì recipe.Remove from the heat, add the butter and the grated cheese and stir well to obtain a creamy and flavorful mixture.
Let the risotto cool completely: this step is essential to make supplì that are crispy outside and compact inside.
Once cold, add the eggs and mix until you obtain a homogeneous, well-blended mixture.Prepare three plates: one with flour, one with beaten eggs and one with breadcrumbs.
Take a portion of rice, press it in the palm of your hand and place a small piece of mozzarella in the center. Close gently and shape it into the classic oval form of Roman street-food supplì.
Coat each supplì first in flour, then in egg and finally in breadcrumbs, making sure to cover them evenly to get a perfect and super crunchy breading.Heat plenty of frying oil and fry few pieces at a time, turning them often, until they are golden and crispy.
Drain them on absorbent paper. Your homemade supplì al telefono, symbol of Rome’s street food, are ready to be enjoyed hot and stretchy.For a lighter version of Roman fried snacks, place the supplì in the basket of the air fryer, spray them with a little oil and cook at 392°F (200°C) for about 10 minutes, until they are well browned.
Serve them hot, with the mozzarella heart still stretchy… just as tradition wants.
… Vane’s tips
✔️How to prevent supplì from opening during cooking
The rice must be very dry and completely cold.
Compact the rice well when forming them.
Seal the mozzarella perfectly in the center.
✔️Perfect mozzarella and super stretchiness
Use mozzarella that is well drained and cold from the fridge, cut into sticks. If too wet, pat it dry with paper towels.
✔️Perfect frying
The oil should be around 338–347°F (170–175°C). If it’s too hot they brown outside and remain cold inside; if it’s too cool they absorb oil.
✔️Can they be prepared in advance?
Yes! You can form and bread the Roman supplì and keep them in the fridge for a few hours, or freeze them raw and fry them directly from frozen.
✔️How to prevent supplì from opening during cooking
The rice must be very dry and completely cold.
Compact the rice well when forming them.
Seal the mozzarella perfectly in the center.
✔️Perfect mozzarella and super stretchiness
Use mozzarella that is well drained and cold from the fridge, cut into sticks. If too wet, pat it dry with paper towels.
✔️Perfect frying
The oil should be around 338–347°F (170–175°C). If it’s too hot they brown outside and remain cold inside; if it’s too cool they absorb oil.
✔️Can they be prepared in advance?
Yes! You can form and bread the Roman supplì and keep them in the fridge for a few hours, or freeze them raw and fry them directly from frozen.
