• Cooking Tips
  • About
  • Contact
  • Disclosure/Privacy
  • Recipe Index

Sign Up for My Newsletter and free EBook ✉️
  • Home
  • About Me – Rosemary Molloy
    • Contact
    • Disclosure/Privacy
  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
  • Desserts
    • Cookies & Bars
    • Donuts & Pastries
    • Frostings & Glazes
    • Homemade Candy
    • Ice Cream & Frozen Desserts
    • Muffins & Sweet Breads
    • No-Bake Desserts
    • Tarts & Pies
  • Seasons
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
  • American Favorites
    • Appetizers & Snacks
    • Breakfast / Brunch
    • Drinks
    • Lunch
    • Main Dish
    • Desserts
    • Side Dishes

Sign Up for My Newsletter and free EBook ✉️

An Italian in my Kitchen

Authentic Italian Recipes

  • Recipes
  • Ingredient
    • Beef
    • Chicken
    • Chocolate
    • Eggs
    • Fish & Seafood
    • fruit
    • Nuts
    • Pasta
    • Pork
    • Potatoes
    • Vegetables
  • Course
    • Drinks
    • Breakfast / Brunch
    • Lunch
    • Appetizers & Snacks
    • Main Dish
    • Side Dishes
    • Snacks
    • Pasta
    • Casseroles & Bakes
    • Pizza / Bread
    • Salads
    • Soups & Stews
    • Desserts
      • Cookies & Bars
      • Donuts & Pastries
      • Frostings & Glazes
      • Homemade Candy
      • Ice Cream & Frozen Desserts
      • Muffins & Sweet Breads
      • No-Bake Desserts
      • Tarts & Pies
  • Seasons
    • Cooking Tips for Making it Italian
    • Christmas
    • Easter
    • Fall/Winter
    • Halloween
    • Thanksgiving
    • Recipe Collections
  • American Favorites
    • Drinks
    • Appetizers
    • Breakfast
    • Lunch
    • Main Dish
    • Desserts
Home » Course » Appetizers & Snacks » Italian Suppli al Telefono

Italian Suppli al Telefono

By: Rosemary Published: November 27, 2020 Updated on: January 7, 2021

Jump to Recipe Print Recipe

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.

Table of Contents

  • How to make them?
      • Never Miss a Recipe!
  • So what is the difference between Suppli and Arancini?
  • Can they be made in the oven?
  • How to store it
  • More Delicious Appetizers
  • Suppli al Telefono
    • Ingredients  1x2x3x
      • SUPPLI
      • *Depending on how salty your broth is a pinch or two might be all that is necessary.
      • EXTRAS
    • Instructions 
    • Nutrition

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

Subscribe Today

Never Miss a Recipe!

Subscribe today and receive my free e-book of recipes!

    We won't send you spam. Unsubscribe at any time.

    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.
    5 from 12 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 25 mins
    Total Time 50 mins
    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: 172kcalCarbohydrates: 28gProtein: 5gFat: 4gSaturated Fat: 1gCholesterol: 33mgSodium: 865mgPotassium: 48mgFiber: 1gSugar: 2gVitamin A: 310IUCalcium: 40mgIron: 2mg
      Keyword Italian suppli, suppli rice balls
      Tried this recipe?Let us know how it was!

      Updated from December 17, 2015.

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

      Share

      Share
      Pin
      Email

      Subscribe Today

      Never Miss a Recipe!

      Subscribe today and receive my free e-book of recipes!

        We won't send you spam. Unsubscribe at any time.


        Appetizers & Snacks, Beef, Most Posts, Side Dishes

        Related

        Comments

          Leave a Reply Cancel reply

          Your email address will not be published. Required fields are marked *

          Recipe Rating




          This site uses Akismet to reduce spam. Learn how your comment data is processed.

        1. Bonnie Slocum says

          March 26, 2023 at 1:47 am

          My grandma made suppli all the time. I love them so much but she never had any of her recipes written down, so I was excited to see this recipe.

          Reply
          • Rosemary says

            March 26, 2023 at 8:20 pm

            Hi Bonnie, that’s great glad I could help out. I think suppli is one of my favourite foods in Italy. Take care!

            Reply
        2. Caleb says

          December 26, 2022 at 12:40 am

          5 stars
          This recipe was spot on! Reminded me so much of what we had at Suppli Roma in Trastevere.

          Reply
          • Rosemary says

            December 27, 2022 at 4:18 pm

            Hi Caleb, thanks so much, one of my favourite Italian food. Take care and Happy New Year!

            Reply
        3. Enrique Falcón says

          April 22, 2022 at 1:24 am

          5 stars
          Very nice. It can become a recurring part of my menu. Also opens the door to many delicious variations. Did not indicate when to add the salt and pepper, I added to the rice before setting it up for cooling.

          Reply
          • Rosemary says

            April 23, 2022 at 11:18 am

            Hi Enrique, thanks so much, so glad you enjoyed them. Yes that is the time to add it, I corrected the recipe. Thanks. Take care and have a great weekend.

            Reply
        4. Joe T says

          March 10, 2022 at 4:13 pm

          Hi,

          Great recipe! Could these be made and frozen? I assume these would reheat well. Thank you!

          Reply
          • Rosemary says

            March 10, 2022 at 6:47 pm

            Hi Joe, thanks and yes they can be frozen, you might want to freeze them on a cookie sheet until firm and then move to a container or bag. They should keep for 2-3 months in the freezer. Take care.

            Reply
        5. Tracy says

          January 29, 2022 at 3:08 am

          I had these in Rome from a little place in Trastevere and it is a very fond memory. Thanks for the recipe, it is just what I am looking for. I will be trying it soon.

          Reply
          • Rosemary says

            January 29, 2022 at 9:47 pm

            Hi Tracy, thanks so much, I hope you enjoy them. Have a great weekend.

            Reply
        6. Ronald Ascolillo says

          December 20, 2020 at 3:51 pm

          Definitely worth making. I’ve had them in Rome with my wife. Over a bottle of 🍷 wine. You won’t be disappointed.

          Reply
          • Rosemary says

            December 20, 2020 at 6:28 pm

            Hi Ronald, thanks Merry Christmas.

            Reply
        7. Cathie A. Anderson says

          December 5, 2020 at 12:25 am

          Hi, I am so ready to try these, but I was wondering how they would do in an air fryer vs. frying in grease. Have you tried frying suppli in an air fryer?

          Reply
          • Rosemary says

            December 5, 2020 at 3:07 pm

            Hi Cathie, I have never tried them in an air fryer, but if they can be baked I assume it would work. Let me know how it goes.

            Reply
        8. Joan says

          October 14, 2020 at 8:26 pm

          My mother-in-law used to make these but every time my husband and I tried, they just fell apart. Now I see that perhaps we should have used Arborio rice. Would you ever think of doing a video of this recipe? I am definitely going to try to make them again, but I would love to watch you actually do it. Many thanks.

          Reply
          • Rosemary says

            October 17, 2020 at 4:51 pm

            Hi Joan, it could be because you want a stickier rice, I will see what I can do about doing a video. Thanks

            Reply
        9. Jennifer says

          July 4, 2020 at 2:19 pm

          5 stars
          These are AMAZING! My family loves them!

          Reply
          • Rosemary says

            July 4, 2020 at 6:43 pm

            Thanks Jennifer!

            Reply
        10. Renee says

          February 5, 2019 at 11:33 pm

          Even though I had lived in Italy briefly when I was 20, (about a zillion yrs ago!) I had never seen these or even heard of them until a recent trip to Rome and Sicily! Fell in love with them instantly!!! They were just fried perfection! We don’t eat a lot of fried things, but started looking to see if a recipe could be found and stumbled onto your site. Can’t WAIT to make these – Thanks!

          P.S. My favorite ones of all were in Sicily and had a little bit of spinach stuffed in around the mozzarella!!

          Reply
          • Rosemary says

            February 6, 2019 at 8:10 pm

            Hi Renee, yes one of my favourite foods in Italy, I can never get enough and you can actually fill them with a lot of different ingredients. Let me know how it goes. 🙂

            Reply
        11. Claire | Sprinkles and Sprouts says

          February 28, 2017 at 3:36 pm

          5 stars
          I love Italian food and it is my food of choice if I eat out, but I had never heard of these!
          Thank you for introducing me to something new and something I know I will love. I can’t wait to try them!!!! They sound like my idea of heaven!

          YUM!!!!

          Reply
          • Rosemary says

            March 2, 2017 at 7:17 pm

            Hi Claire, these are so good, in Italy they are usually served with Pizza.

            Reply
        12. Nonni says

          November 9, 2016 at 12:59 pm

          can these be made ahead and reheated? Looking to take along for holiday antipasti

          Reply
          • Rosemary says

            November 9, 2016 at 6:12 pm

            Hi Nonni, yes they can, just re heat in the microwave or oven, I have even been known to eat them cold! But they are better warm.

            Reply
        13. Laura says

          June 9, 2016 at 2:52 pm

          Wow! I’ve never heard of Suppli (or any of the other dishes you mentioned)! But these look so delicious!

          Reply
          • Rosemary says

            June 14, 2016 at 12:54 pm

            Hi Laura, thanks they are really good.

            Reply
        14. Marisa Franca @ All Our Way says

          December 17, 2015 at 11:33 pm

          They look delicious Rose!! My Honey and I don’t make them because we’d eat all of them. Usually we make these kind of yummy dishes when they visit. Thanks for sharing!!

          Reply
        15. Ann says

          December 17, 2015 at 3:42 pm

          Yum. I’ve made something like this using potatoes. Have to try your recipe. Thank you.

          Reply

        Hi, I'm Rosemary.

        Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

        Most Popular

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Pieces of fudge on parchment paper.

        Old Fashioned Chocolate Fudge

        Sauce and pasta in a bowl with some on a fork.

        Authentic Bolognese Sauce

        5 stacked lemon cookies.

        Italian Lemon Cookies

        Filter By Date

        Readers Favorite Trending Recipes

        Ricotta cake on a glass cake stand.

        Italian Lemon Ricotta Cake

        pizza dough 3 rounds on parchment paper

        Best Pizza Dough

        puff pastry cut in half stacked.

        Quick & Easy Homemade Puff Pastry

        Homemade Potato Gnocchi

        Ingredients.

        • Beef
        • Chicken
        • Chocolate
        • Eggs
        • Fish & Seafood
        • Pasta
        • Pork

        Course.

        • Appetizers & Snacks
        • Breakfast / Brunch
        • Drinks
        • Lunch
        • Main Dish

        Browse.

        • About Me – Rosemary Molloy
        • Contact
        • Disclosure/Privacy
        • Recipe Index
        Copyright ©2023, An Italian in my Kitchen. All Rights Reserved.
        Design by Pixel Me Designs