Starter · Lazio

Supplì Romani – Classic Roman Rice Croquettes

Name: Supplì Romani – Classic Roman Rice Croquettes
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 300 g (1½ cups) Carnaroli or Roma rice; 200 g (7 oz) pork and beef mixed ragù (slow-cooked tomato meat sauce); 400 ml (1¾ cups) tomato passata; 700 ml (3 cups) beef broth, hot; 125 g (4.5 oz) fresh fior di latte mozzarella, cut into small cubes; 50 g (½ cup) finely grated Pecorino Romano; 2 large eggs, beaten; 150 g (1½ cups) fine dried breadcrumbs; 1 small white onion, finely diced; 2 tbsp extra-virgin olive oil; Sunflower oil, for deep-frying; Fine sea salt and black pepper to taste

Supplì al telefono are Rome's most beloved street food, sold hot from friggitorie across the city since the 19th century. Their name comes from the dramatic cheese pull — the long mozzarella string that resembles a telephone cord — that happens when you tear one open. Made with a rich meat ragù and risotto-style rice, these are worlds apart from any generic arancino.

30Prep (min)

45Cook (min)

75Total (min)

4Serves

MediumDifficulty

Supplì Romani – Classic Roman Rice Croquettes

Ingredients

300 g (1½ cups) Carnaroli or Roma rice
200 g (7 oz) pork and beef mixed ragù (slow-cooked tomato meat sauce)
400 ml (1¾ cups) tomato passata
700 ml (3 cups) beef broth, hot
125 g (4.5 oz) fresh fior di latte mozzarella, cut into small cubes
50 g (½ cup) finely grated Pecorino Romano
2 large eggs, beaten
150 g (1½ cups) fine dried breadcrumbs
1 small white onion, finely diced
2 tbsp extra-virgin olive oil
Sunflower oil, for deep-frying
Fine sea salt and black pepper to taste

Method

Soften the onion in olive oil in a wide, heavy saucepan over medium heat for 5 minutes until translucent. Add the ragù and stir to combine, then pour in the passata and cook together for 5 minutes.
Add the rice directly to the sauce, stir well, and begin adding the hot broth one ladle at a time, stirring frequently — exactly as you would a risotto. Continue for 16–18 minutes until the rice is cooked but still holds its shape and the mixture is thick and almost dry.
Remove from heat, stir in the grated Pecorino Romano, and season generously with salt and black pepper. Spread the rice mixture onto a large tray or baking sheet in a layer no more than 3 cm deep. Leave to cool completely at room temperature, then refrigerate for at least 2 hours (or overnight) until firm and easy to handle.
Scoop roughly 70–80 g (about 3 tbsp) of chilled rice into the palm of your hand and flatten it into an oval. Place 2–3 cubes of mozzarella in the centre, then close your hand to encase the cheese, shaping the supplì into a firm oval or elongated cylinder about 8 cm long. Press firmly so there are no gaps.
Set up a breading station: beaten eggs in one shallow bowl, breadcrumbs in another. Dip each supplì first in egg, letting excess drip off, then roll thoroughly in breadcrumbs, pressing gently to coat evenly. For extra crunch, repeat the egg-and-breadcrumb coating a second time.
Pour sunflower oil into a deep, heavy pan to a depth of at least 6 cm and heat to 175–180 °C (347–356 °F). Fry the supplì in batches of 3–4, turning gently, for 3–4 minutes until deeply golden and crisp all over. Do not crowd the pan.
Remove with a slotted spoon and drain on a wire rack or paper towels for 1 minute. Serve immediately while hot — tear one open and enjoy the iconic 'telefono' cheese pull.

Tips from the kitchen

💡 The rice mixture must be genuinely cold and dry before shaping — warm or wet rice will fall apart in the oil. Overnight refrigeration gives the best results.

💡 Use fior di latte (cow's-milk mozzarella) rather than buffalo mozzarella: it has less moisture and melts into a longer, more dramatic string without making the supplì soggy.

💡 Maintain oil temperature strictly between 175–180 °C. Too cool and the supplì absorbs oil and goes greasy; too hot and the crust browns before the inside heats through and the mozzarella melts.

Frequently asked questions

Can I make supplì without a meat ragù?

Purists will say no — the ragù is essential to authentic Roman supplì. However, a vegetarian version using a rich mushroom and tomato sauce is an acceptable substitute. Plain tomato rice without any sauce is a common shortcut but produces a noticeably less flavourful result.

Can supplì be prepared in advance and frozen?

Yes. Shape and bread the supplì, then freeze them on a tray until solid before transferring to a freezer bag. Fry directly from frozen at 170 °C for 5–6 minutes, turning carefully, until golden and piping hot throughout. Do not thaw first.

What is the difference between a supplì and an arancino?

Supplì are Roman: oval or elongated, made with a tomato-ragù rice base, and defined by the mozzarella string (hence 'al telefono'). Arancini are Sicilian: typically round or cone-shaped, made with saffron risotto or other fillings, and coated in a finer crumb. Both are delicious — but in Rome, you ask for a supplì.