🍙 Supplì al Telefono

Name: Supplì al Telefono
Total time: 60 min
Yield: 4
Cuisine: Italy · Rome
Ingredients: 300 g short-grain rice; 400 g canned chopped tomatoes; 1 small onion, finely chopped; 1 tbsp olive oil; 600 ml hot water; 125 g mozzarella, cut into 12 cubes; 1 egg, beaten; 100 g breadcrumbs; Oil for deep-frying; Salt and pepper

Origin: Italy · Rome

405kcal

per serving · 180 g

225kcal

per 100 g

12 gProtein6.5 g / 100 g

16 gFat9 g / 100 g

54 gCarbs30 g / 100 g

Supplì al telefono are the meat-free version of Rome's fried rice croquettes: rice cooked in tomato, shaped around a cube of mozzarella, breaded and deep-fried until crisp. When one is broken open, the melted cheese stretches into long strings. They are a favourite snack in Roman pizzerias, eaten hot with the fingers.

Diets

✓

Vegetarianno meat or fish in a typical recipe

✓

No pork

Not veganbecause of: mozzarella

Contains glutenbecause of: breadcrumbs

Contains dairybecause of: mozzarella

Not keto30 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Eggs ⚠ Milk

What it is made of

ricetomatomozzarellabreadcrumbs

Recipe

4 servings60 min

Ingredients

300 g short-grain rice
400 g canned chopped tomatoes
1 small onion, finely chopped
1 tbsp olive oil
600 ml hot water
125 g mozzarella, cut into 12 cubes
1 egg, beaten
100 g breadcrumbs
Oil for deep-frying
Salt and pepper

Method

Soften the onion in the olive oil, add the tomatoes and simmer for 5 minutes.
Add the rice and the hot water gradually, stirring until cooked and thick, about 18 minutes; season and cool completely.
Shape spoonfuls of rice into ovals with a cube of mozzarella in the centre.
Dip each in beaten egg, then roll in breadcrumbs.
Deep-fry at 175°C for 4–5 minutes until golden, drain and serve hot.

How to make it lighter

Oven-bake them at 200°C for 20–25 minutes, brushed with a little oil, instead of deep-frying.
Use light mozzarella and a smaller cube in each supplì.
Count one supplì as a starter portion and pair it with a salad or vegetable soup.

History

The name 'al telefono' is usually explained by the strings of melted mozzarella, which recall an old telephone cord stretching between the two halves. Supplì of this kind are sold in pizzerias and fry shops all over Rome.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →