Let’s make a delicious Roman Suppli, a classic that promises a comforting crunch on the outside and a gooey mozzarella wonder inside. This dish is prepared with the rich flavors of carnaroli rice, mozzarella cheese, and butter and elevated by the subtle touch of onion, tomato puree, and fresh basil leaves.
The creaminess of milk, the depth of veggie broth, and the binding magic of eggs come together effortlessly. And let’s not forget the finishing touch: a generous drizzle of Parmigiano and Roman pecorino cheese. Enter the world of Roman Suppli, where each bite celebrates flavor and texture!
Roman Suppli (Supplì alla Romana)
Dive into the core of Rome’s culinary traditions with Roman Suppli, a dish that seamlessly blends taste and history. These crisp rice balls, filled with gooey mozzarella, are prepared with the most satisfactory ingredients: carnaroli rice, mozzarella cheese, butter, and fried in extra virgin olive oil.
The aromatic presence of onion, tomato puree, and fresh basil leaves improves the ensemble. Add to this the creaminess of milk, the richness of the vegetable broth, and the binding powers of eggs, all completed with a plentiful amount of Parmigiano and Roman pecorino cheese.
But there’s a mesmerizing twist to this Roman delicacy’s story. Outside its popular name, these golden delights are known as “Supplì alla Romana.” And for those with a good sense of history, the term “suppli al telefono” resonates. Why? Because the stretching mozzarella, when pulled apart, joyfully mirrors the spiral telephone cords that were once omnipresent in homes.
It’s a fun reflection of how meals and memories twist, catching the essence of Roman gastronomy and parts of day-to-day life from the past. With Roman Suppli, every bite delivers not just flavor but a tale, linking the past to the present in the most mouthwatering way.
Ingredients
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5 oz (140 g) carnaroli rice
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5 oz (140 g) mozzarella cheese
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4 Tbsp butter, divided
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⅓ medium onion, finely chopped
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14 oz (400 g) tomato puree
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1 cup (240 ml) milk
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½ cup (120 ml) vegetable broth (plus more as needed)
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4 Tbsp fresh basil leaves, finely chopped
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2 eggs
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½ cup grated Parmigiano cheese
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½ cup grated Pecorino Romano cheese
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Salt, to taste
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Olive oil or vegetable oil, for frying
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Breadcrumbs, for coating
Instructions
1. Prepare the onion
Finely chop the onion for a subtle, aromatic base.
2. Sauté the base
In a large skillet or saucepan, heat a drizzle of olive oil with 2 Tbsp butter over medium heat. Add the chopped onion and sauté until translucent.
3. Toast the rice
Add the carnaroli rice to the pan with a pinch of salt. Toast for about 1–2 minutes to enhance its nutty flavor.
4. Add liquids and simmer
Pour in the vegetable broth slowly while stirring, then add the tomato puree and warm milk. Stir well to combine.
5. Cook the risotto
Cook over medium heat for 15 minutes, stirring often and adding more broth as needed until the rice is tender and creamy. Stir in the fresh basil just before removing from heat.
6. Season and cool
Adjust the salt to taste, then fold in the remaining 2 Tbsp butter, grated Pecorino Romano, and Parmigiano cheese until fully incorporated. Spread the risotto out on a tray or baking sheet and let it cool until it’s easy to handle.
7. Form the supplì
Cut the mozzarella into small cubes. With wet hands, take a portion of cooled risotto and shape it into a ball or slightly elongated oval. Make a small pocket in the center, place a mozzarella cube inside, and seal the ball tightly.
8. Bread the supplì
Beat the eggs in a bowl with a pinch of salt. Dip each risotto ball in the egg wash, then roll in breadcrumbs, pressing gently to create a uniform coating.
9. Fry until golden
Heat oil in a deep pan to 340°F (170°C). Fry the supplì in batches for 3–4 minutes, or until they reach a light golden-brown color.
10. Drain and serve
Transfer the fried supplì to a paper towel-lined plate to drain excess oil. Let them rest for a minute or two, then serve warm while the mozzarella inside is perfectly melted.
Tips for Perfect Supplì
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Use carnaroli or arborio rice for the creamiest texture.
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Let the risotto cool completely — it makes shaping the balls much easier.
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Avoid overcrowding the pan while frying to keep the oil temperature steady.
Storage & Reheating
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Refrigerator: Store leftover supplì in an airtight container for up to 3 days.
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Reheat: Warm in the oven or air fryer at 350°F (175°C) for 5–6 minutes until crispy again.
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Freezer: Freeze before frying for up to 2 months. Fry straight from frozen, adding a couple of extra minutes to the cooking time.
Enjoyed your Roman Suppli? Give that photo below a pin on your Pinterest board. Because recipe this good deserves a double-tap… or a pin! 🙂
The Best Suppli in Rome
Have you ever walked through the streets of Rome? If yes, you might have heard stories about the remarkable Roman Suppli at Supplizio. This culinary jewel, helmed by the renowned chefs Arcangelo Dandini and Lorenzo D’Ettore, stands proudly in Rome’s historic soul, serving some of the city’s finest Suppli.
Their menu is a lovely tapestry of flavors. While they master the traditional version, adventurous palates can explore variations such as cacio e pepe or the indulgent blend of butter and anchovies. A nod to tradition, they also prepare the age-old original Suppli, a wide variety of chicken giblets, pork sausage, mozzarella, Parmesan, tomato, and fresh porcini mushrooms.
For those who want a fiery kick, the arrabbiata suppli, infused with zesty pepperoncino, is a must-try.
What is the difference between Arancini and Roman Suppli?
Arancini generally boast a round or teardrop shape and are prepared with rice, often accompanied by ingredients like meat, peas, and sometimes pistachios. The variety of Arancini flavors is quite comprehensive compared to Suppli. On the other hand, Suppli embraces an oblong form, featuring a precise combination of tomato sauce and rice.
At its heart, a piece of mozzarella awaits. It’s essential to serve them while they’re hot. The name “Suppli al Telefono” (telephone) arises from the visual spectacle when you split one: the mozzarella stretches between the halves, reminiscent of a telephone cord.
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