Roman Supplì al telefono: Crispy rice croquettes

The first bite of Supplì is a surprise: the crispy bread is followed by the expected, spicy rice filling, but also a string of cheese strings to the cheesy mozzarella core. Crispy rice croquettes are probably the most popular (and most popular) snack specialty the Italian capital has to offer. They may remind you of arancini, but the main difference here is that the Roman version is topped with mozzarella and the risotto rice is previously boiled in tomato sauce.

The element of surprise is also reflected in the name. Word Supply Derived from French and intended to describe the surprise associated with mozzarella. This is how it eventually developedsurprise“, then “soup” and finally supplies. Fun Fact: Extra by phone By the way, this is due to the similarity between cheese strings and a telephone cord. Italian rice croquettes were first mentioned in 1847 when they appeared on the menu at the Trattoria della Lepre in Rome. In the past, supplì were usually sold in shops that offered fried food, called friggitoria.

Besides the legendary supplì, there are other typical Roman dishes in the eternal city. Spicy spaghetti all’amatriciana or creamy pasta cacio e pepe are the first to come to mind.

Do you particularly enjoy Italian finger foods like Supplì? It’s understandable. These Italian snacks also know how to inspire:

Black gnocco fritto bowl on gray background


Find more street food ideas from Italy and around the world on our colorful theme page. In addition to delicious recipes, there are also useful tips and facts that will expand your taste buds!

Delivery on a white round plate on a marble table


Roman Supplì al telefono: Crispy rice croquettes


Supplì is a popular feast on the streets of Rome: crispy rice croquettes filled with a mozzarella core.


  1. First prepare the sauce. To do this, peel and chop the onion. Heat a large deep frying pan over medium-high heat and fry the onion in the butter for 1 minute.

    Add the ground beef over a high heat and fry for a minute more, then deglaze with the white wine and cook until completely evaporated.

  2. After the liquid has completely evaporated, add tomato paste. Mix well and bring to a boil. Cover and cook on medium heat for 30 minutes until the sauce thickens.

    Meanwhile, drain the mozzarella and remove it by squeezing it lightly. Cut into small cubes.

  3. Then add rice and cover with tomato paste. Gradually stir in the hot vegetable broth to cook the rice. It should be chewable. Taste if necessary. The end result should be creamy but not runny.

  4. Turn off the heat and stir in the pecorino. Now let it cool for 10 minutes, spreading and turning the mixture constantly. In a large bowl, beat an egg and whisk. Now put the rice mince mixture in a bowl and mix it with the egg.

Organize supplies

  1. Take a spoonful of the rice mixture and place 1-2 pieces of mozzarella in the middle. Then make an oval shape. Do the same with the rest of the dough until you run out.

  2. To make bread, break another egg and fill a separate bowl with breadcrumbs. Now, first coat the meat with egg and then roll it in breadcrumbs to create a nice, thick crust.

  3. Heat enough olive oil for frying (180 degrees or test the temperature with a wooden spoon) and fry the supplini until golden brown, 1-2 minutes on each side. Drain the finished croquettes on kitchen paper and serve hot. It’s over!

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