By eatmundo · July 6, 2026
Same ingredients, elsewhere in the world
6 matchesDishes from other countries' kitchens, made from the same core ingredients as Supplì al Telefono (Roman Fried Rice Balls). The percentage is the share of ingredients the two recipes have in common.
Souzoukakia Smyrneika: İzmir-Style Meatballs in Tomato SauceIn Greece · same ingredients56%
Keftedes: Authentic Greek Meatballs with HerbsIn Greece · same ingredients55%
Albóndigas en Salsa (Spanish Meatballs in Savory Sauce)In Spain · same ingredients54%
Supplì, the Roman cousin to the Sicilian arancini, are crispy fried rice balls filled with a rich tomato ragù and a melting core of mozzarella. When pulled apart, the string of melted cheese resembles a telephone cord, hence 'al telefono'. They're a beloved street food and appetizer.
According to eatmundo's ingredient comparison, the closest dish to Supplì al Telefono from another cuisine is Souzoukakia Smyrneika (Greece): the two share 56% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
To make the ragù, heat 2 tbsp olive oil in a medium saucepan. Sauté 1 small chopped onion until translucent, about 5 minutes. Add 100g ground beef, breaking it up with a spoon, and brown thoroughly for 5-7 minutes until no pink remains.
- 2
Deglaze the pan with 50 ml white wine, scraping up any browned bits. Let it evaporate, then stir in 200g tomato passata. Season with salt, pepper, and a pinch of nutmeg. Simmer the ragù gently for 20 minutes, allowing flavors to meld.
- 3
Stir 300g Arborio rice into the simmering ragù and toast it for 1 minute, stirring. Add 750 ml hot water a ladle at a time, stirring often and adding more only once the previous ladle is absorbed. Cook for 18 minutes, until the rice is al dente and the mixture is thick and creamy with no loose liquid. Taste and season with salt. Off the heat, stir in 50g grated Pecorino Romano. Spread the rice on a baking sheet to cool completely, about 30 minutes, which helps it bind.
- 4
Once cooled, combine the tomato rice with 1 large beaten egg. Mix thoroughly by hand until well combined. The mixture should be firm enough to shape.
- 5
Cut 100g mozzarella into 16 small cubes. Take 50g of the rice mixture, flatten it in your palm, place a mozzarella cube in the center, and carefully mold the rice around it to form an oval-shaped ball, about 5-6 cm long. Ensure the mozzarella is completely enclosed.
- 6
Prepare your breading station: one bowl with 50g flour, one with 1 large beaten egg, and one with 150g breadcrumbs. Roll each supplì first in flour, then dip in the egg, ensuring full coverage, and finally roll thoroughly in breadcrumbs until evenly coated.
- 7
Heat 500 ml frying oil in a deep pot or fryer to 170-175°C (340-350°F). A good tip: if you don't have a thermometer, a small piece of breading should sizzle gently and turn golden in about 30 seconds.
- 8
Carefully lower 3-4 supplì at a time into the hot oil, being careful not to overcrowd the pan, which can drop the oil temperature. Fry for 5-7 minutes, turning occasionally, until they are beautifully golden brown and crispy all over. Drain on a wire rack lined with paper towels.
- 9
Season lightly with salt immediately after frying. Serve the supplì piping hot to enjoy the signature 'filo' (string) of melted mozzarella that gives them their name. Buon appetito!
Frequently Asked Questions
What is Supplì al Telefono?
Supplì al Telefono is a Roman street food consisting of deep-fried rice balls stuffed with tomato-based ground beef and mozzarella. The dish is named for the string of melted cheese that stretches when broken open, resembling a telephone cord, and is commonly served as a snack.
What type of mozzarella should I use for Supplì al Telefono to achieve the classic "stringy" (telefono) effect, and how should it be prepared?
Use low-moisture mozzarella, patted dry and cut into small cubes. It melts without releasing too much water, which gives the stretchy cheese pull and keeps the supplì from bursting during frying.
How should the Arborio rice be cooked and cooled so the supplì hold their shape during frying?
Cook the Arborio rice directly in the tomato and beef ragù, risotto-style. Add hot water a ladle at a time until the rice is al dente and the mixture is thick and creamy. Then stir in the Pecorino and cool the rice completely before shaping; cold, starchy rice binds much better.
What is the ideal oil temperature for frying supplì, and how do I know when they are perfectly cooked and golden?
Maintain the frying oil at 170-175°C (340-350°F) to ensure even cooking and a crispy crust without burning. Fry them in batches for about 5-7 minutes, or until deeply golden brown all over.
My supplì sometimes fall apart during frying; what is a common mistake that causes this, and how can I prevent it?
A common mistake is not cooling the rice mixture sufficiently before shaping, or not pressing the supplì firmly enough. Ensure the rice is thoroughly chilled and compact each supplì well to prevent it from disintegrating in the hot oil.
