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!
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.
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.
Stir in the parmesan cheese. Move the mixture to a clean bowl and let cool completely.
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).
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.
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.
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! ;).
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
So the next time you decide to make Pizza, why not do as the Romans and make some Suppli al Telefono. Buon Appetito!
Suppli al Telefono
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)
- 2 tablespoons freshly grated Parmesan cheese
- 1/4 - 1/2 teaspoon salt
- 1-2 dashes black pepper
- 1 small fresh mozzarella (sliced into thick strips)
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. 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
Updated from December 17, 2015.
