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Supplì alla romana: taste and crunchiness in our infallible photo and video recipe

Supplì Alla Romana

Supplì on the phone are a crunchy delight: directly from Roman cuisine here is the original recipe

Supplì are delicious typically Roman appetizers. They are not croquettes and they are not arancini: compared to the Sicilian "cousins", they are decidedly smaller, elongated in shape, and are simply prepared with rice, meat sauce and mozzarella , before being fried. Why are they also called supplì on the phone ? Because a stringy heart of mozzarella is inserted inside and when the supplì is divided in half, the stringy mozzarella will unite the two parts, a sort of telephone wire, in fact. You can prepare the recipe by following the photo steps or the video even the same day, or use the leftovers of the rice or ragu from the day before.

Supplì Alla Romana
Supplì Alla Romana

Recipe for Roman-style supplì: how to prepare them

1. For your rice supplì, start by preparing the broth, which you will need to cook the rice.

Cook the meat for the supplì

2. Then pour some oil into a saucepan and fry the onion, then add the minced meat , cook for a few minutes, then blend with the white wine.

Add the puree to the meat for the supplì

3. Once the alcohol has evaporated, pour in the tomato puree and cook for about 20 minutes, taking care not to let it dry out too much.

Cook rice with the other ingredients of the supplì

4. You are now ready for the rice : add it raw to your ragout and cook, adding the vegetable broth you prepared earlier from time to time.

Stir the dough for the supplì

5. When the rice is cooked, turn off the heat and stir in the butter and Parmesan. After this phase, you will have to let the rice cool before preparing your supplì. You could place it on a surface (or on a baking tray), covered with parchment paper.
6. While the rice cools, prepare the mozzarella. Cut it into rectangular cubes , in order to be able to create that "telephone" effect we talked about.

Form the supplì

7. Once the rice has become cold, prepare the supplì: take a small amount of rice, crush it in the palm of your hand, place the mozzarella and then close it in a cylindrical shape.

Coat the rice balls in breadcrumbs

8. Dip each supplì in the egg and then in the breadcrumbs.

Fry the rice balls

9. Heat the oil in a pan: the ideal is to fry – you can check this if you have a cooking thermometer – at about 180 degrees. The supplì must be golden but no more. Place them on absorbent paper, once ready and serve while still hot .

And if you need advice on the type of oil to use, here is a practical guide on oil for frying and how to choose it


You can prepare rice supplì also with leftover rice or with ragù from the previous day. In this case, beat an egg in a large bowl, add the leftover rice and the meat sauce and when everything is blended, add some butter. Proceeding with the usual preparation of supplì, fry and serve.


Instead of only minced meat, you can choose to use half of the livers , often present in the recipe for supplì.

As for the mozzarella to use for the supplì, we do not recommend the buffalo mozzarella because it releases a lot of water. Better to use fiordilatte, being careful to let her release the milk in time before using it.

There is no absolute type of rice indicated for the recipe for supplì: a carnaroli or even a vialone nano or an arborio will do.


The supplì al telephone is a delight if eaten hot but you can also keep it in the refrigerator for 1-2 days – in an airtight container – and reheat it in the oven before consuming it: it will not be as freshly prepared but you will "awaken" the mozzarella all' internal.

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Sicilian rice balls: crunchy, delicious, simply unique!

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