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The Best Roman Suppli Recipe

Roman Suppli
Roman Suppli—It is a crunchy and tasty mouthful of rice that, when opened, is topped with stringy mozzarella.

The Suppli are also called “suppli al telefono” because the strings of mozzarella reminded people of the spiral telephone cords everyone once had. Also, please don’t tell me they are arancini because they are Sicilian and are made differently.

Roman Suppli

But rice is also a significant component in Roman-style supplì. The rice is freshly cooked with its seasoning and then left to cool before forming this delicious ball.

The supplì in Rome was born as a “poor” dish sold in taverns, made with leftovers, initially with chicken giblet ragu and sweetbreads, and only later, in the twentieth century, did the mozzarella center also become a part of the recipe.

Roman Suppli

The suppli is a classic of the Roman rotisserie, due to their shape, it resembles a potato croquette a lot.

How the Roman Suppli are made

Our recipe follows the original one, but I removed the liver because not everyone likes it. The broth for rice cooking is made by putting a pot of water, celery, onion, parsley, basil, and two parmesan rinds on the stove. Then I started cooking it and brought it beyond the boil. Do not salt it; we only adjust the rice at the end. I used carnaroli rice seasoned with a sauce enriched with pecorino cheese. The rice is then left to rest before proceeding with the shaping of the supply, which, before being fried, is breaded with beaten eggs and breadcrumbs.

Cooking Method
Courses ,
Difficulty Intermediate
Prep Time: 20 mins Cook Time: 30 mins Total Time: 50 mins
Best Season Suitable throughout the year

Roman Suppli is a crunchy and delicious mouthful of rice that, when opened, is topped with stringy mozzarella.

  • 10.58 ounces carnaroli rice
  • 5.3 ounces mozzarella cheese
  • 4 tablespoons extra virgin olive oil
  • 4 tablespoons butter
  • 1/4 onion (medium-size)
  • 14 ounces tomato puree
  • 1 cup milk
  • vegetable broth
  • a few basil leaves
  • 2 eggs
  • 10 tablespoons parmigiano Reggiano cheese (grated)
  • 10 tablespoons Roman pecorino cheese (grated)
  • salt and pepper
    • Chop the onion very finely.
    • Fry the onion in oil and 2 tbsp of butter.
    • When it becomes transparent, add in the rice.
    • Add a pinch of salt and pepper and toast it for a couple of minutes, then add a little vegetable broth and mix it in.
    • Add the tomato puree and hot milk.
    • Cook over medium heat for about 15 minutes, stirring constantly and adding more broth as often as needed. When the rice is almost cooked, add the chopped basil.
    • Season with salt and stir in the rest of the butter, pecorino, and Parmigiano.
    • Mix the ingredients well.
    • Spread the risotto on a cold surface.
    • Cut the mozzarella into cubes. With wet hands, take a spoonful of rice and form a meatball shape, in the center of which you will create a small cavity.
    • Place a cube of mozzarella inside and close by compacting the ball well to give it a slightly elongated shape.
    • Beat the eggs in a bowl with a pinch of salt and roll the supplì in it, ensuring all sides are covered.
    • Pass them in the breadcrumbs, and make sure they adhere well over the entire surface.
    • Fry them at 170-175°C (340°F) for about 3 minutes.
    • The supplì must become a light walnut color.
    • Blot with absorbent paper. The supplì needs to rest briefly. They must be served hot but not too hot.
Keywords: Roman Suppli