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Home » Full selection of recipes » Suppli al Telefono will blow your mind!

Suppli al Telefono will blow your mind!

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suppli al telefono

Suppli al telefono is a quintessential street food dish in Italy, evolving from humble beginnings as a peasant snack in Rosticcerias, where it was often enjoyed while waiting for main courses like roasted chicken or pork. Nowadays, this delightful appetiser has gained significant culinary recognition. Strolling through the streets of Rome, you’ll notice an increasing number of eateries specialising in Suppli, offering various innovative takes on this classic dish while always honouring the traditional Suppli al telefono.

Originating from Rome, the classic version of Suppli al telefono is a tantalizing deep-fried risotto rice ball, encasing a rich bolognese sauce and a heart of melting mozzarella. The joy of biting into this scrumptious treat reveals a delightful surprise: stretchy mozzarella strands that whimsically resemble an old-fashioned telephone cord!

I’m thrilled to share this favourite party food with you and am confident you’ll cherish it as much as we do! For more on Italian street food delights, especially variations of Pizza al Taglio, a must-try in Rome, visit Travel and Chatter’s feature on Pizza al Taglio. This site offers a deep dive into another iconic Roman culinary gem, complementing the savory experience of Suppli al Telefono.

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 center, which has originated from Sicily.
  • Suppli is from Rome, sub-shaped and made with rice cooked in the sauce, then stuffed with mozzarella in the center like a surprise.

What does suppli al telefono means?

suppli

The name Suppli comes from a mispronunciation of the French word surprise, while al telefono is used to describe the stringy mozzarella in the center which reminds the now obsolete phone cable.

What will I need to make Suppli?

ingredients to make suppli al telefono

Arborio risotto rice, Bolognese sauce (you can find the recipe here), vegetable stock, eggs, mozzarella cheese for the surprise, and red onions. To ensure your supply stays crispy use breadcrumbs, 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 source you should have no problem buying them from your local supermarket or online. 

ALLERGENS and Dietary Info GLUTEN; DAIRY; EGGS; SULPHIDES; CELERY

What rice should I use to make Suppli?

The best rice for Suppli and indeed Arancini is Arborio! The starch complexity on the outer part of the grains facilitates the shaping of the Suppli.

There are a number of different rice grains available, however following many trial and error, and my time in the professional kitchen, save yourself some time and go for Arborio rice straight away! 

Lets Make Suppli al Telefono!

Start by bringing the stock to a boil and making risotto. 

Using a large frying pan, pour 10 ml of oil and add the finely chopped onions, place on 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 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 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 center. Decant on a large tray, spread thinly, and let cool as quickly as possible.  Once the rice has cooled down completely, place it in a mixing bowl, add the grated parmesan, and mix well.

step by step pictures how to make suppli al telefono

I have provided step-by-step pictures above to help you through the next process. 

1. Divide the mix into 8 or 10 bowls or alternatively use ice cream scoops in other to have a uniform size supply.

2. In your hands, shape the supply in the classic sub shape, and 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 a separate large bowls 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 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 absorbent 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 have a variety! 

Another fantastic figure food recipe that 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 eating suppli at the moment and not keeping the leftovers, as they will not taste the same and will become soggy the following day. 

On the other hand, I would suggest preparing 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 occasion, thaw them in the fridge overnight. Do not fry from frozen! Once the supply is 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 temperatures. I always opt for the latter as I prefer the color achieved when frying with sunflower oil.

suppli al telefono

Suppli al Telefono

Suppli al telefono is one of the many, different street food dishes available in Italy. Enjoy deep fried rice balls with ragu and stringy mozzarella. Why not combine them with a lovely glass of white wine like Veridiccio or Lugano. The combination of dry white wine and crispy suppli will do wonders for for your taste buds!
5 from 14 votes
Print Pin Rate
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Prep Time: 1 hour hour
Cook Time: 6 minutes minutes
Servings: 4 people
Calories: 450kcal
Author: Daniele Gallo

Equipment

  • Chef Knife
  • Chopping Board
  • Silicone spatula
  • Stock Pot
  • Frying Pan
  • Micro-plane
  • Scale
  • Large bowl
  • Small bowl
  • Deep fat fryer
  • Probe

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

HINTS 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 overcolor or even burn on the outer layer.
  • Place the suppli on absorbent kitchen tissue after frying to avoid any excess oil on the plate.
  • You can serve suppli with arrabiata sauce or tomato and basil sauce, depending on your preference. 
  • If the rice is a bit wet and difficult to mould, add a little breadcrumb to the mix before forming.
 

Nutrition

Calories: 450kcal | Carbohydrates: 50g | Protein: 20g | Fat: 15g

I hope you will enjoy Suppli al Telefono as an appetizer on your party table! You can 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 a selection of our family recipes for true Italian inspiration! 

Lastly, sign up for our newsletter, and let us email you with new recipes! In the comments below leave your feedback or any questions you might have and we would be happy to answer them.

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Reader Interactions

Comments

  1. Sue says

    25/05/2020 at 19:17

    5 stars
    Love the fun idea of providing multiple sauces! Thanks for a great recipe!

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  2. Amy says

    26/05/2020 at 01:06

    5 stars
    Yum! All my favourite ingredients in one bowl!

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  3. Saif says

    26/05/2020 at 02:42

    5 stars
    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.

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  4. Deanna says

    26/05/2020 at 03:15

    5 stars
    Great recipe. Thanks for providing wine suggestions too.

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  5. Jess says

    26/05/2020 at 06:42

    5 stars
    I love mozzarella! This recipe is perfect for me!

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  6. Jen Talley says

    26/05/2020 at 14:30

    5 stars
    Wow! I’ve always wanted to visit Italy! Thanks for bringing a recipe to us!

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    Reply
  7. Leslie says

    26/05/2020 at 17:28

    5 stars
    I’m so intrigued by this recipe! It looks amazing!

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    Reply
  8. Chef Dennis says

    27/05/2020 at 07:48

    5 stars
    Yum! This suppli al telefono is making me crave! Looks really scrumptious!

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    Reply
  9. Connie says

    28/05/2020 at 06:35

    5 stars
    Love the combination of fried rice/risotto and Bolognese sauce. Plus cheese! This is heaven!

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    Reply
  10. Lathiya says

    29/05/2020 at 21:04

    5 stars
    This one sounds like a perfect dinner choice.

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    • Melanie Varey says

      17/06/2020 at 18:41

      These look delicious! I love arancini so am sure these are even more tasty with that mozzarella centre. Yum yum!

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      Reply
  11. Kristie Prada says

    17/06/2020 at 13:04

    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!

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  12. Katie says

    17/06/2020 at 19:56

    These look and sound absolutely divine! I neeeed to go to Italy 😀

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  13. Christy says

    18/06/2020 at 08:29

    I have only one word: yuuummm

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  14. Claire St says

    18/06/2020 at 12:47

    Another amazing recipe from you! I can’t wait to try this! It looks yummy!

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  15. Miss Money Guru says

    18/06/2020 at 13:02

    5 stars
    This looks delicious, I love Italian food. Thank you!

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    Reply
  16. Emma Reed says

    18/06/2020 at 20:56

    I’ve never heard of these but they look great!

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  17. Tina says

    19/06/2020 at 10:34

    This look amazing and delicious I always love to try and make new things

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  18. grainne says

    19/06/2020 at 13:34

    Yum! Thank you for sharing, I can’t wait to make these!

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  19. Robbie Meechan says

    22/06/2020 at 14:09

    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.

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  20. Stephanie says

    22/06/2020 at 19:05

    Oh that all looks scrumpy!

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5 from 14 votes (3 ratings without comment)

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