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Italian Suppli al Telefono

These Suppli al Telefono are made with a simple sauce, rice and fresh mozzarella. Best known as a rustic Roman street food, crunchy on the outside with melted mozzarella on the inside. So good one won’t be enough!

5 suppli on a white plate

When I first came to Italy, I was introduced to a Suppli when having pizza with friends, you can’t have pizza without a one I was informed. Well I soon discovered I could certainly have it without a slice of pizza! Since these delicious rice balls are also sold in every forno (bread bakery) in Lazio, I would volunteer to pick up the bread. Yup that delicious Suppli would last exactly the 4-5 minute drive back home would take.

How to make them?

In a medium/large frying pan add the olive oil, garlic and puree, cook for approximately 10 minutes, then remove the garlic.

making the sauce in a black pan

Add the rice stir and cook for 1 minute. Add the hot broth a little at a time, stirring often until the rice is cooked. The mixture should not be liquidy but it should be creamy.

adding the rice and cooking until creamy and no liquid

Stir in the parmesan cheese. Move the mixture to a clean bowl and let cool completely.

adding the parmesan cheese and placing the mixture in a white bowl

Into the palm of your hand measure out approximately 1 1/2 heaping tablespoon of the rice mixture (you can make them smaller if you wish), in the middle place a stick of cut mozzarella, mold into a oblong shape, making sure that the mozzarella is completely covered. Set aside on a clean plate until all the Suppli are formed.

In a small bowl beat an egg, and place the bread crumbs in a plate, first roll the suppli in the egg (coating well) and then in the bread crumbs (well coated). 

cutting the cheese the egg and bread crumbs on a plate, forming the suppli

In a medium pot heat the vegetable oil until it reaches the correct temperature. Fry them a couple at a time turning a few times until golden brown, make sure to keep the oil as close to 350F 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 plate covered with paper towels. Serve immediately. 

just made suppli on a paper towel plate

I don’t know how many of you know what Suppli is but I bet if I said Arancini or Rice Balls then you would have an idea. Well they are almost the same thing, but I am sure if I said that to a Roman or Sicilian I would definitely get an ear full.

So what is the difference between Suppli and Arancini?

Arancini are usually round or tear drop shaped made with rice and usually includes meat, peas sometimes pistachios, actually there are a larger variety of Arancini than Suppli. Whereas  Suppli are oblong, made with a simple tomato sauce and rice, in the middle a piece of mozzarella is placed. They must be eaten very hot, the name Suppli al Telefono (telephone) comes when you break it in half  and the mozzarella pulls apart like a line which still connects the two parts making it look like a telephone line. Both are breaded and fried.

suppli on a white plate with mozzarella in a siv

I have tried both but for me hands down the winner is Suppli. I remember the first time I tried making these was more than 20 years ago. My Mom came for her first visit and we decided to give them a go. What a disaster that was, remember this was before  computers, and my Italian was at the most minimal. The recipe called for 2 tablespoons of oil and I translated it to cups, haha we had Suppli under oil.

Even Google translate would have done better than me. But now, times have changed, and unfortunately my Mom can’t help with the new recipe. Even my Italian has gone from less than minimal to minimal! ;).

5 suppli on a white plate

Can they be made in the oven?

Yes they can be baked, place the breaded suppli on a parchment paper lined cookie sheet, drizzle with a little olive oil and bake  in a pre-heated 350F (180C) oven for approximately 20-30 minutes. Serve immediately.

How to store it

They are definitely best when just made although you can keep leftovers wrapped in plastic and stored in the fridge for up to 2-3 days, be sure to re-heat them either in a microwave or on a cookie sheet in a low oven until heated through.

More Delicious Appetizers

Easy Double Cheese Mozzarella Balls

Italian Grilled Eggplant

Italian Roasted Peppers

Smoked Salmon Spread

So the next time you decide to make Pizza, why not do as the Romans and make some Suppli al Telefono. Buon Appetito!

suppli on a white plate with one broken in half

suppli on a white plate

Suppli al Telefono

Rosemary Molloy
These Suppli al Telefono are made with a simple sauce, rice and fresh mozzarella. Best known as a rustic Roman street food.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Antipasti, Main Dish, Snack
Cuisine Italian
Servings 6 suppli
Calories 172 kcal

Ingredients
  

SUPPLI

  • 1-2 tablespoons olive oil
  • 1 clove garlic (whole)
  • tomato puree (200 grams)
  • 3/4 cup arborio rice (uncooked) (150 grams)
  • 3-4 cups vegetable broth* (705-940 grams)
  • 1/4 - 1/2 teaspoon salt*
  • 1-2 dashes black pepper
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 small fresh mozzarella (sliced into thick strips)

*Depending on how salty your broth is a pinch or two might be all that is necessary.

    EXTRAS

    • 1 large egg (beaten)
    • ½ cup bread crumbs
    • vegetable oil for frying

    Instructions
     

    • 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.
    • Into the palm of your hand measure out approximately (best to wear gloves it 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 a 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 in 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° (175 C). Fry turning the supple a few times, until golden brown, make sure to keep the oil as close to 350F 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 plate covered with paper towels. Serve immediately. Enjoy!

    Nutrition

    Calories: 172kcal | Carbohydrates: 28g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 865mg | Potassium: 48mg | Fiber: 1g | Sugar: 2g | Vitamin A: 310IU | Calcium: 40mg | Iron: 2mg
    Did You Make This Recipe?Please leave a comment below or pin it to your Pinterest account!

    Updated from December 17, 2015.

    https://anitalianinmykitchen.com/suppli/|anitalianinmykitchen.com

    36 Comments

    1. 5 stars
      Excellent taste and texture! Easy enough to make BUT far more time consuming than the 50 minutes that are indicated. Will definitely make again, but on a day or night where I have a bit more time.

    2. 5 stars
      This recipe is excellent! Thank you so much for sharing it! It takes me back to a little restaurant in LaMaddalena ❤️

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