ItalianSnack

Recipe Story

origins & traditions

Suppli al Telefono are iconic Roman street food snacks that have delighted locals and visitors for generations. These crispy, golden rice balls are made with arborio rice cooked in a rich tomato sauce, then stuffed with gooey mozzarella cheese that stretches dramatically when bitten into, resembling old telephone cords - hence the charming name. The exterior is coated in breadcrumbs and fried to perfection, creating a satisfying crunch that gives way to creamy, flavorful rice and molten cheese. Originally created as a way to use leftover risotto, Suppli have become a beloved snack throughout Italy, often enjoyed as an appetizer, street food, or party treat. This recipe captures the authentic Roman preparation method, delivering restaurant-quality results that will transport you straight to the bustling streets of Rome.

Instructions

step by step

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Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add finely chopped onion and minced garlic, sautéing for 3-4 minutes until softened and fragrant.
Add arborio rice to the pan and toast for 2 minutes, stirring constantly until the grains are lightly coated and slightly translucent at the edges.
Pour in tomato sauce and stir well. Add 2 cups of water, salt, and black pepper. Bring to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
Remove from heat and stir in grated Parmesan cheese. Spread the rice mixture on a large baking sheet and allow to cool completely, about 30 minutes. You can refrigerate to speed up this process.
Cut mozzarella cheese into small cubes, about 1/2 inch each. Set aside on paper towels to drain excess moisture.
Once rice is cool, take about 2-3 tablespoons of rice mixture and flatten it in your palm. Place a cube of mozzarella in the center.
Carefully mold the rice around the cheese, forming an oval or egg-shaped ball, ensuring the cheese is completely enclosed. Repeat with remaining rice and cheese.
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Roll each rice ball first in flour, shaking off excess, then dip in beaten egg, and finally coat thoroughly with breadcrumbs. Place on a plate.
Heat vegetable oil in a deep skillet or pot to 350°F (175°C). The oil should be about 2-3 inches deep.
Carefully lower 3-4 rice balls into the hot oil, being careful not to overcrowd. Fry for 4-5 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove with a slotted spoon and drain on paper towels. Repeat with remaining suppli.
Allow to cool for 2-3 minutes before serving. When you bite into them or pull them apart, the mozzarella should stretch beautifully like telephone wires.

Suppli al Telefono

4.5 (57)

Golden-fried Roman rice balls filled with melted mozzarella that stretches like telephone wires when pulled apart, creating a delicious street food snack perfect for any time of day.

medium

1h 5m

6 servings

Ingredients

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Rice Base

1 1/2 cups rice-white, arborio rice preferred
1 cups tomato-sauce
4 tablespoons cheese-parmesan, grated
2 tablespoons olive-oil
1/2 pieces onions, finely chopped
2 cloves garlic, minced

Filling

1 cups cheese-mozzarella, cut into small cubes

Breading

2 pieces eggs, beaten
2 cups breadcrumbs
1/2 cups flour

Frying

4 cups vegetable-oil

Seasoning

1 teaspoons salt
1/2 teaspoons black-pepper

Chef Tips

expert advice

•Chef Notes: For best results, use day-old or fully cooled rice mixture as warm rice will be difficult to shape and may fall apart during frying.

•The key to the signature "telephone wire" cheese stretch is using fresh, high-moisture mozzarella - avoid pre-shredded cheese as it contains anti-caking agents that prevent proper melting.

•If the rice mixture is too dry, add a splash of water; if too wet, cook uncovered for a few more minutes to evaporate excess moisture.

•You can prepare the suppli up to the breading stage and refrigerate for up to 24 hours before frying, which actually helps them hold their shape better.

•For a variation, try adding finely chopped cooked chicken or ground beef to the rice mixture, or experiment with different cheeses like fontina or provolone.

•The oil temperature is crucial - too hot and the outside will burn before the inside heats through; too cool and they will absorb excess oil and become greasy.

•A cooking thermometer is highly recommended.

•These are best served warm when the cheese is at its stretchiest, but they are also delicious at room temperature for picnics or packed lunches.