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These classic Roman rice balls are filled with a rich tomato sauce and mozzarella, then breaded and fried until golden. When pulled apart, the melted mozzarella stretches like a telephone cord, giving them their name. They make a perfect appetizer or snack.
An original recipe by Forkin
- Total time
- 1 hr 30 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 745 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
rice_base
- 250 garborio rice
- 700 mlchicken broth, warm
- 1 tbsptomato paste
- 30 gparmesan cheese, grated
- 1 pcsegg
filling
- 100 gmozzarella, cut into small cubes
breading
- 2 pcsegg, beaten
- 50 gall-purpose flour
- 100 gbreadcrumbs
frying
- 750 mlvegetable oil, for frying
Ingredients
- 1 pinchsalt
- 1 pinchblack pepper, freshly ground
Equipment
deep pot · saucepan · slotted spoon · large pot · wire rack · baking sheet · shallow dishes
The method
Step by step
- 1
Bring the chicken broth to a simmer in a saucepan.
About 5 min
- 2
In a separate large pot, add the arborio rice and toast it lightly for 1-2 minutes over medium heat, stirring constantly.
About 2 min
- 3
Stir in the tomato paste until it's well combined with the rice.
About 1 min
- 4
Begin adding the warm chicken broth to the rice, one ladleful at a time, stirring frequently until each addition is absorbed before adding the next. Continue until the rice is cooked al dente, about 18-20 minutes.
About 20 min
Cook’s note: The rice should be creamy but still have a slight bite.
- 5
Remove the pot from the heat and stir in the parmesan cheese, egg, salt, and black pepper. Mix thoroughly.
About 2 min
- 6
Spread the cooked rice mixture onto a baking sheet or large plate to cool completely. This will help the supplí hold their shape.
About 15 min
Cook’s note: Cooling the rice quickly prevents it from becoming mushy.
- 7
Once the rice is cool enough to handle, take a small amount (about a golf ball size) and flatten it in your palm.
- 8
Place a cube of mozzarella in the center of the flattened rice.
- 9
Carefully shape the rice around the mozzarella, forming an oval or cylinder shape, ensuring the cheese is fully enclosed.
About 10 min
Cook’s note: Moisten your hands slightly to prevent sticking.
- 10
Prepare three shallow dishes: one with all-purpose flour, one with the beaten egg, and one with the breadcrumbs.
About 2 min
- 11
Dredge each supplí first in flour, then in the beaten egg, and finally coat generously with breadcrumbs, ensuring an even coating.
About 5 min
Cook’s note: A good breading is key for a crispy exterior.
- 12
Heat the vegetable oil in a deep pot or Dutch oven to 170-175°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
- 13
Carefully fry the supplí in batches, turning occasionally, until golden brown and crispy on all sides, about 3-5 minutes per batch.
About 10 min
Cook’s note: Do not overcrowd the pot, as this will lower the oil temperature and make the supplí greasy.
- 14
Remove the fried supplí with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
- 15
Serve immediately while hot, allowing the mozzarella to stretch when broken open.
Per serving
Nutrition
- Calories
- 744.5kcal
- Protein
- 24g
- Carbs
- 78.6g
- Fat
- 37.2g
- Fibre
- 2.5g
- Sugar
- 3.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover supplí in an airtight container in the refrigerator.
Reheat in an oven or air fryer until warmed through and crispy.
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