Supplì
Roman rice croquettes
Crisp Roman rice croquettes enclose tomato-and-meat rice around a melting mozzarella center, ready to eat warm from the fryer.
A crisp shell & a mozzarella centerCrisp outside,
stretchy at the center.
Supplì are oblong rice croquettes with a breadcrumb shell and a mozzarella center. In this version, tomato and a small meat ragù season the rice before it is chilled and shaped. The contrast is the attraction: a crunchy outside, tender rice and a stretchy piece of cheese.
Look for them in Roman pizzerias and rosticcerie, shops selling prepared savory food. Supplì al telefono refers to the thread of mozzarella that stretches when one is pulled apart. Fillings vary, so the name alone does not tell you whether the rice contains meat.
Explore by food: Bread, pizza & street food · Meat · Rice & grains
At the table: Antipasti · Street food.
Let’s make supplì.
A small meat ragù seasons the rice; chill it thoroughly before shaping.
Makes 12 supplì; serves six at two each.
Cooking includes ragù, rice and about 20 minutes of batch frying; extra time may be needed for oil reheating.
What you’ll need
Rice and ragù
- 2 tbspolive oil
- 80 gonion, finely chopped
- 50 gcarrot, finely chopped
- 40 gcelery, finely chopped
- 150 gground beef
- 60 mldry white wine
- 250 gtomato passata
- 300 gArborio rice
- 900 mlhot chicken broth, plus up to 150 ml water if needed
- 20 gunsalted butter
- 40 gParmigiano-Reggiano, finely grated
- ½ tspfine salt, or to taste
- ¼ tspblack pepper
Coating and filling
- 150 gfirm mozzarella, cut into 12 sticks
- 60 gplain flour
- 2large eggs, beaten
- 150 gfine dry breadcrumbs
- 1 lneutral oil, for deep-frying
The 120-minute rest allowance includes 90 minutes for prompt cooling/chilling and 30 minutes after coating. Cooked rice should be chilled promptly and used within 24 hours.
How to make it
- 01
Make a small ragù
Soften onion, carrot and celery in olive oil for 8 minutes. Add beef and brown for 5 minutes. Add wine and simmer for 2 minutes, then add passata, salt and pepper. Simmer for 25 minutes until thick.
- 02
Cook the rice
Stir the rice into the ragù. Add the hot broth a ladle at a time, stirring often for 18–22 minutes, until the rice is tender and the mixture holds together without loose liquid. Use the measured extra water if needed. Stir in butter and Parmigiano off the heat.
- 03
Cool promptly
Spread the rice thinly on a shallow tray. Cool promptly, ideally within 1 hour, then refrigerate until cold and firm. Allow 90 minutes for cooling and chilling; do not leave it on the counter for the whole period.
- 04
Shape and coat
Divide the cold rice into 12 portions. With damp hands, flatten each, enclose one mozzarella stick and seal into an oval. Roll in flour, dip in beaten egg, then coat in breadcrumbs. Refrigerate for 30 minutes.
- 05
Fry in batches
Heat the oil in a deep saucepan to 175°C/350°F, with the pan no more than half full. Fry three supplì at a time for about 5 minutes, turning, until golden and piping hot through the center. Let the oil return to temperature between batches. Drain and serve warm.
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