Crispy Supplì al Telefono with Gooey Mozzarella

Why You’ll Love This Recipe

• Authentic Roman street-food flavor: tomato-scented risotto outside, molten mozzarella inside.
• Ultra-crisp shell that shatters, giving way to gooey “telephone wire” strands.
• Step-by-step guidance for foolproof shaping, breading, and frying at home.
• Great make-ahead snack for parties—freeze and fry when guests arrive.

Grocery List

• Produce: 1 small onion, fresh basil (optional, for garnish)
• Dairy: Low-moisture mozzarella, Pecorino Romano, unsalted butter, eggs
• Pantry: Arborio or Carnaroli rice, tomato passata, chicken or vegetable stock, extra-virgin olive oil, neutral frying oil, all-purpose flour, fine dry breadcrumbs, dry white wine, kosher salt, black pepper

Full Ingredients

Tomato-Scented Rice

• 4 cups (1 liter) chicken or vegetable stock, kept hot
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped (about 3/4 cup / 100 g)
• 2 cups (400 g) Arborio or Carnaroli rice
• 1/2 cup (120 ml) dry white wine
• 1 1/2 cups (360 ml) tomato passata (or puréed canned tomatoes)
• 3/4 cup (60 g) finely grated Pecorino Romano
• Kosher salt and freshly ground black pepper, to taste

Filling

• 8 ounces (225–250 g) low-moisture mozzarella, cut into 16 even 3/4-inch (2 cm) cubes

Breading & Frying

• 3/4 cup (95 g) all-purpose flour
• 3 large eggs, beaten with 2 tablespoons water
• 2 cups (220 g) fine dry breadcrumbs
• Neutral oil for deep frying (peanut, sunflower, or canola), about 2 quarts (2 liters)

To Serve (Optional)

• Sea salt for finishing
• Fresh basil leaves

Step-by-Step Instructions

Step 1: Sauté the aromatics

Set the stock in a small pot over low heat to keep it hot. In a wide, heavy pot, warm the olive oil and butter over medium heat. Add the chopped onion and a pinch of salt. Cook, stirring often, until soft and translucent but not browned, 4–5 minutes.

Step 2: Toast the rice and deglaze

Add the rice and stir to coat every grain in fat. Toast, stirring, until the edges look slightly translucent, 2 minutes. Pour in the white wine and stir until almost completely absorbed, 1–2 minutes.

Step 3: Build the tomato risotto

Stir in the tomato passata and a ladle of hot stock. Cook at a gentle simmer, stirring often, adding stock a ladle at a time as it’s absorbed. Continue until the rice is al dente and the mixture is thick and spoonable, 16–18 minutes total. You want a tight risotto that will hold its shape.

Step 4: Finish, season, and chill

Remove from heat. Stir in the Pecorino Romano and season with salt and black pepper to taste. Spread the rice in a thin, even layer on a rimmed baking sheet. Cool 10 minutes at room temperature, then cover and refrigerate until very firm, at least 2 hours (or up to 24 hours).

Step 5: Prepare the centers and set up breading

Cut the mozzarella into 16 even cubes. Set up three shallow bowls: flour in the first; beaten eggs with water in the second; breadcrumbs in the third. Line a tray with parchment.

Step 6: Shape the supplì

With damp hands, scoop about 2 heaping tablespoons (roughly 50 g) chilled rice. Flatten into a small patty in your palm. Place a mozzarella cube in the center, then wrap the rice around it, sealing completely and shaping into an oval about 3 inches (7–8 cm) long. Repeat to make 16 pieces.

Step 7: Bread and chill briefly

Roll each oval in flour, shake off excess; dip in egg, letting excess drip; then coat thoroughly in breadcrumbs, pressing to adhere. For an extra-crisp shell, repeat the egg and breadcrumb steps once more. Arrange on the lined tray and refrigerate 15 minutes to set.

Step 8: Fry to a deep golden crunch

Heat 2 inches (5 cm) of neutral oil in a deep pot to 350°F (175°C). Fry in batches without crowding, turning occasionally, until deeply golden and crisp, 5–6 minutes per batch. Keep oil between 340–355°F (171–179°C). Drain on a rack or paper towels, season lightly with salt, and rest 2 minutes. Serve hot—split one open for those signature gooey “telephone wire” mozzarella strands.

Pro Tips

• Use low-moisture mozzarella to minimize leaking and maximize stretch.
• Chill the rice until firm; warm rice is hard to shape and may burst while frying.
• Weigh portions (~50 g each) for even cooking and perfect mozzarella-to-rice ratio.
• Double-bread for a thicker, shatteringly crisp shell.
• Keep the oil at 350°F/175°C; too cool and the supplì absorb oil, too hot and they brown before the center melts.

Variations

• Ragù Center: Nestle 1 teaspoon of thick meat ragù around the mozzarella cube for a classic Roman twist.
• Arrabbiata Supplì: Stir 1/2–1 teaspoon red pepper flakes into the tomato rice for gentle heat.
• Cacio e Pepe: Skip tomato; cook the rice with stock only and finish with extra Pecorino and lots of black pepper.

Storage & Make-Ahead

Rice base can be made up to 2 days ahead. Shaped and breaded supplì can be refrigerated for 24 hours or frozen on a tray until solid, then stored in a freezer bag for up to 1 month. Fry straight from frozen at 350°F/175°C for 7–8 minutes, then hold in a 325°F/165°C oven for 5 minutes to fully melt the center. Leftover fried supplì reheat best in a 350°F/175°C oven for 10–12 minutes.

Nutrition (per serving)

Approximate per piece: 280 calories; 14 g fat; 29 g carbohydrates; 9 g protein; 2 g fiber; 430 mg sodium. Estimates will vary with oil absorption and exact ingredients.