🇮🇹 Italy · Food
Supplì al Telefono (Roman Fried Rice Balls)
By eatmundo · July 6, 2026
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.
Ingredients
check them off as you prepareHow 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
Cook 300g Arborio rice in generously salted boiling water (like pasta) for about 10-12 minutes until al dente. Drain well. Mix the hot rice with 50g grated Pecorino Romano and a spoonful of butter if desired for richness. Spread it on a baking sheet to cool completely, about 30 minutes, which helps it bind.
- 4
Once cooled, combine the seasoned rice with 1 large beaten egg and 2-3 tablespoons of the prepared ragù (or more if you prefer a richer rice, but don't make it too wet). Mix thoroughly by hand until well combined. The mixture should be firm enough to shape.
- 5
Cut 100g mozzarella into 8-10 small cubes. Take a spoonful (about 40-50g) 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 type of mozzarella should I use for Supplì al Telefono to achieve the classic "stringy" (telefono) effect, and how should it be prepared?+
Use a low-moisture mozzarella, ideally fresh but well-drained, cut into small cubes. This ensures it melts properly without releasing too much water, creating the desired stretchy cheese pull.
How should the Arborio rice be cooked and cooled to ensure the supplì hold their shape without falling apart during frying?+
Cook the Arborio rice just until al dente, stirring frequently with the tomato sauce to release starch and create a creamy, sticky texture. It's crucial to cool the rice completely before shaping; cold 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 3-5 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.
Mundo Match
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