Suppli al telefono is one of the many, many street foods dishes available in Italy. Once peasant food, a snack to be had while waiting in a Rosticceria for the main event dish. Which usually was the roasted chicken or pork is now showing off in all his merit. In fact, walking the streets of Rome, there are more and more establishments specializing in Suppli. You will find many different variations, but always showcasing the original suppli al telefono!
Suppli al telefono – coming from Rome and the original recipe consist of deep fried risotto rice with bolognese sauce and melting mozzarella in the middle. Once you bite through this delicious appetizer you will find a little surprise – a stingy mozzarella which resembles a classic telephone!
I cannot wait to share my favourite party food with you and hope you will love it as much as we do!
What is the difference between suppli and arancini?
As many will put it, Arancini and Suppli are cousins. As a matter of fact, even though are similar, the main differences are as follows:
- Arancini are bowl or pear shaped with plain or saffron rice staffed in the centre, which has originated from Sicily.
- Suppli are from Rome, sub shaped and made with rice cooked in the sauce, then staffed with mozzarella in the centre like a surprise.
What does suppli al telefono means?
The name Suppli comes from a mispronunciation of the French word surprise, while al telefono is used to describe the stringy mozzarella in the centre which remind the now obsolete phone cable.
What will I need to make Suppli?
Arborio risotto rice, Bolognese sauce (you can find recipe just here), vegetable stock, eggs, mozarella cheese for the surprice and red onions. To ensure your suppli stay crispy use breadcrums, you will also need white flour, white or red wine, parmesan cheese, fresh basil, salt and pepper for seasoning.
All the ingredients are so easy to sorce you should have no problem buying them from your local supermarket or online.
What rice should I use to make Suppli?
The best rice for Suppli and indeed Arancini is Arborio! Because of the starch complexity on the outer part of the grains facilitate the shaping of the Suppli.
There a number of different rice grains available, however following many trial and errors, and my time in the proffessional kitchen, save yourself some time and go for Arborio rice straight away!
Lets Make Suppli al Telefono!
Start by bringing the stock to boil and making risotto.
Using a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on a low heat and cook until the onions are translucent.
Then increase the heat and add the rice. Steer constantly, it is important that every rice grain is coated with the hot oil and toasted. After about one minute, the rice will turn from white in colour to a translucent yellowish, now pour the wine and steer. Once the wine (and the alcohol) is evaporated add the first ladle of hot stock and the Bolognese sauce. You can make bolognese sauce in advance and store it for in the fridge for a few days.
After about 17/18 minutes the rice should be almost ready, it should be cooked but have still a bite in the centre. Decant on a large tray, spread thinly and let cool as quickly as possible. Once the rice has cooled down completely, place in a mixing bowl, add the grated parmesan and mix well.
I have provided step by step pictures above to help you through next process.
1.Divide the mix into 8 or 10 bowls or alternatively use an ice cream scoops in other to have uniform size suppli.
2. In your hands, shape the suppli in the classic sub shape, force your finger in the middle creating a weal.
3.Place the mozzarella strip inside and close pressing firmly.
Once all suppli have been formed prepare for the breading, place the flour and the breadcrumb in separate large bowl and break and beet slightly the eggs in a smaller bowl.
4. One by one, roll the suppli in the flour
5. Then deep them in the egg mix
6. Roll in the breadcrumb, making sure all parts are covered by the breading.
Rest the suppli in the fridge until you are ready to eat them.
7. If you have a fryer, set it up at 160 C or 320 F, alternatively use a deep large pan and use a probe to control the temperature
8. Fry the suppli for 5/6 minutes moving them and flipping often ensuring an even colour and crispiness
9. Using absorband kitchen towel rest the suppli for a few minutes to take off all the excess oil.
What sauce can I serve with suppli?
It depends on your personal preferences really:
- Garlic mayo is great!
- Basil pesto
- Warm tomato sauce
- Spicy arrabbiata sauce is my personal favourite
Why not have a selection of a few sauces on the table and then you and your guests can a variaty!
Another fantastic figure food recipe which will go with the sauces on the table is Fungi Fritti, add it to your table !
How long can I keep Suppli for?
I would recommend to eat suppli at the moment and not to keep the leftovers, as they will not taste the same and will become soggy the following day.
On the other hand, I would suggest to prepare a batch of suppli when you have some spare time and then freeze them. When you would like to eat them or for a special occation, thaw in the fridge overnight. Do not fry from forzen! Once the suppli are fully defrosted follow my frying instructions and serve hot!
What is the best oil for frying the suppli?
There are a few options, peanut oil, canola and sunflower oil. They are all performing well at high temperature. I always opt for the latter as I prefer the colour achieved when frying with sunflower oil.
Equipment
Ingredients
- 300 g Bolognese sauce
- 150 g Arborio Risotto rice
- 400 ml Vegetable Stock
- 2 each Eggs
- 125 g Mozzarella Cheese
- 120 g Red Onion
- 100 g Breadcumbs
- 60 g White Flour
- 100 ml White wine
- 10 g Parmesan cheese
- 10 g Fresh basil Leaves
- Salt and Pepper to taste
Instructions
- Pour the stock in a pot and bring to a simmer
- In a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on a low heat and cook until the onions are translucent. Then increase the heat and add the rice. Steer constantly, it is important that every rice grain is coated with the hot oil and toasted.
- After about one minute, the rice will turn from white in colour to a translucent yellowish, now pour the wine and steer. Once the wine (and the alcohol) is evaporated add the first ladle of hot stock, basil leaves and the Bolognese sauce (you can find recipe for bolognese sauce by clicking the link) .
- Steer the rice regularly adding stock every time is drying up
- After about 17-18 minutes the rice should be ready, it should be cooked but have still a bite in the centre. Decant on a large tray, spread thinly and let it cool as quickly as possible.
- Once the rice has cooled down completely, place in a mixing bowl, add the grated parmesan. Mix the mixture well.
- Divide the mix into 8 to10 bowls or alternatively use an ice cream scoops in order to have uniform size suppli.
- In your hands, shape the suppli in the classic sub shape, force your finger in the middle creating a cavity. After the space is made, place the mozzarella strip inside and close pressing firmly.
- Once all suppli have been formed prepare for the breading: place the flour and the breadcrumb in separate large bowl; break and beet slightly the eggs in a smaller bowl.
- Firstly - one by one, roll the suppli in the flour.
- Secondly - deep in the egg mix.
- Thirdly - roll in the breadcrumb, making sure all the parts are covered.
- Finally - rest the suppli in the fridge until you are ready to fry them.
- If you have a fryer, set it up at 160 C or 320 F, alternatively use a deep large
pan and use a probe to control the temperature - Fry the suppli for 5/6 minutes mooing them and flipping often ensuring an even colour and crispiness is achieved.
- Rest suppli on the kitchen paper towel to absorb the extra grease and oil before serving
Notes
HINT AND TIPS
- Ensure the oil is at the right temperature by using a probe. If the oil is too cold, the suppli will absorb the oil resulting in a greasy and unappetizing dish. When frying in excessively hot oil, the supply will over colour or even burn on the outer-layer.
- Place the suppli on absorbent kitchen tissue after frying to avoid any excess oil in the plate.
- You can serve suppli with arrabiata sauce or tomato and basil sauce, depends on your preference.
- If the rice is a bit wet and difficult to mould, add a little breadcrumb to the mix before forming.
I hope you will enjoy Suppli al Telefono as a appetizer on your party table! You can use serve them as a snack too with a selection of side dishes like roasted carrots and green beans marinara ! Follow up your feast with spaghetti alla crudiola or what about a lovely panzanella salad.
Check out selection of our family recipes for true Italian inspiration!
You may also find useful our guide to Kitchen Necessities your kitchen basics! This tools are the essentials which will be used daily at home. After working as a chef for so many years I have tried a number of products, therefore I have created my personal guide to products which I would recommend.
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Love the fun idea of providing multiple sauces! Thanks for a great recipe!
Yum! All my favourite ingredients in one bowl!
I am not familiar with this recipe but this looks absolutely delicious. Local street foods always interest me and I will love to make this in my kitchen.
Great recipe. Thanks for providing wine suggestions too.
I love mozzarella! This recipe is perfect for me!
Wow! I’ve always wanted to visit Italy! Thanks for bringing a recipe to us!
I’m so intrigued by this recipe! It looks amazing!
Yum! This suppli al telefono is making me crave! Looks really scrumptious!
Love the combination of fried rice/risotto and Bolognese sauce. Plus cheese! This is heaven!
This one sounds like a perfect dinner choice.
These look delicious! I love arancini so am sure these are even more tasty with that mozzarella centre. Yum yum!
This is so interesting. They sound very much like how we make arancini. My Husband is from Saronno in the North. We always put mozzarella or some prosciutto in the centre. I love that Italian food is so regional and there are these little variations!
These look and sound absolutely divine! I neeeed to go to Italy 😀
I have only one word: yuuummm
Another amazing recipe from you! I can’t wait to try this! It looks yummy!
This looks delicious, I love Italian food. Thank you!
I’ve never heard of these but they look great!
This look amazing and delicious I always love to try and make new things
Yum! Thank you for sharing, I can’t wait to make these!
Suppli is a new one to me. Looks great! It’s made me miss the tiny Italian market stall near my old workplace that used to sell arancini.
Oh that all looks scrumpy!