Supplì al Telefono
Suppli al Telefono
Rome's beloved fried rice ball — supplì al telefono. Rice balls made from leftover risotto (or a fresh tomato-flavoured rice mixture), stuffed with a cube of mozzarella, breaded and deep-fried until golden. When you bite and pull apart, the mozzarella stretches like telephone wires — hence "al telefono". The Roman street food and bar snack.
- Total
- 35 min
- Serves
- 8
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Sauté onion (and beef if using); add tomatoes; cook 10 minutes. Add rice; toast; cook as risotto adding hot stock ladle by ladle. Season; cook al dente.
About 4 min
Off heat, stir in Parmesan and beaten eggs. Spread onto a tray; cool completely (ideally 1–2 hours).
About 9 min
With damp hands, take a handful of rice; flatten; place a mozzarella cube in the centre; close around it into an oval shape.
About 9 min
Coat: flour → beaten egg → breadcrumbs. Press firmly.
About 9 min
Deep fry at 175°C for 4–5 minutes until deeply golden. Eat immediately while the mozzarella is still molten and stretching.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 14 g
- Carbs
- 40 g
- Fat
- 14 g
- Fibre
- 2 g
- Sugar
- 4 g
- Sodium
- 520 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.