Have you tried Supplì in the little streets of Rome yet? They are those large rice croquettes with meat sauce that hide a heart of melting mozzarella inside. You can find them almost everywhere in Italy, but they were born in Roman cuisine, where they are also known as supplì al telefono. The curious name comes from the thread of mozzarella that stretches between the two halves when you pull them apart, reminiscent of old telephone wires.
The tradition of the meat sauce: with or without chicken livers
Traditionally, the meat sauce for supplì contained chicken livers. Nowadays, because not everyone likes this ingredient, it is more common to find them prepared only with ground beef or a mixture of meats. Some say that both versions have always existed: supplì with livers and without them, so it would not be so much a modernization, but rather sister recipes, both authentically Roman. What is clear is that their name comes from French and means “surprise,” exactly what you feel when you discover the mozzarella hidden inside.
Gourmet Supplì and confusion with Sicilian arancini
In addition to the classic supplì, ideal as an antipasto or street snack, today gourmet versions are prepared with different types of risotto. Often these gourmet supplì are confused with Sicilian arancini, especially in Rome, where it is common to find hybrids between both recipes. A quick (though not at all orthodox and perhaps a bit controversial) way to tell them apart is to look at two details: if they have peas they are usually arancini, and if they have a round or mound shape instead of an elongated croquette, they are also probably arancini.
Common mistakes when preparing supplì
When they are well made, supplì are a true delight, but unfortunately many establishments, especially those focused on tourism, make unforgivable mistakes: overcooked rice or rice boiled separately, acidic or bland meat sauces, pale tomato, and oily breading with the taste of old oil. These bad practices can ruin the gastronomic experience that comes with enjoying a freshly fried supplì while walking through Rome, especially in good weather, accompanying it with a refreshing drink of fresh water from a fountain (the famous “nasoni”).
Prepare authentic supplì at home
The good news is that you can prepare authentic supplì at home worthy of any Roman street by following my recipe. Put on your apron, because you will want to fry them immediately once you discover how easy and delicious they are.
Watch the video with all the steps
Below you can watch the video with all the steps of the recipe to prepare Supplì: risotto croquettes with meat sauce and a mozzarella heart in the easiest way. And if you haven’t already, I invite you to subscribe to my YouTube channel so you don’t miss any new recipes. Don’t forget to follow me on Instagram! There I share more recipes, tricks, and special content for lovers of Italian cuisine.
Main ingredients
For 14 units
⏱ Preparation time: 45 min
⏱ Cooking time: 15 min
- 400 g Carnaroli or Arborio rice
- 150 g chicken livers
- 150 g ground meat (beef and sausage)
- 500 g grated tomato
- ½ onion | 1 celery stalk
- ½ glass dry white wine
- 1 l chicken or vegetable broth
- 200 g mozzarella (drained and cut into sticks)
- 80 g grated Parmesan
- 2 eggs | 200 g breadcrumbs | flour for coating
- 2 sprigs of fresh basil
- Black pepper and salt
- Olive oil for the meat sauce
- Abundant oil for frying (peanut or sunflower)
Remember: At the end of the article you will find the complete recipe card with detailed cooking and preparation times.
How to prepare Roman-style Supplì
1. Slow meat sauce with a Roman trick
In a large pan, put a good splash of olive oil, the chopped onion, and the celery. Add a pinch of salt and let them sweat piano, piano, moistening with a ladle of broth when they start to brown: this way you avoid burning them and concentrate the flavor in the oil.
2. Meat and the “scent” of livers
Add the ground meat and crumble it. Incorporate the chopped livers: they are the traditional essence of the Supplì. Sauté, deglaze with the wine, and when the alcohol evaporates, add the tomato and cook for 25-30 minutes over low heat.
3. Toast the rice, without oil and with salt
In another pan, toast the rice dry with a pinch of salt until it crackles. Transfer it to the ragù, mix well, and cover with hot broth. Cook like a risotto, adding broth little by little until the grain is almost al dente.
4. Parmesan, basil, and resting
Off the heat, incorporate the Parmesan, a few basil leaves, and a dash of pepper. Spread the rice on a tray so it cools quickly: this way it doesn’t overcook and you will be able to form the croquettes without burning yourself.
5. Assemble and bread with care
With damp hands, make a cavity in each handful of rice, place a mozzarella stick, and close it. Dip each Supplì in flour, beaten egg, and coarse breadcrumbs (if homemade, better). For extra crunch, you can dip them first in a batter of flour and water before the breadcrumbs.
6. Frying at 170 °C, the air trick
Fry in abundant oil at 170 °C. Move them and, if you see they brown too quickly, remove them for a few seconds: the residual heat melts the mozzarella inside without burning the outside. Submerge them again until they are golden brown.
Tricks and tips for a perfect Supplì
Toast the rice with salt
Salt during the toasting helps the grain season from within and absorb the ragù better.
Liver lovers: the authentic Roman touch
A little chicken liver enhances the flavor without dominating. If you don’t dare, use more meat, but… you’re missing half of Rome!
Parmesan + basil at the end
Adding them when the rice is just removed from the heat gives creaminess and an unmistakable fresh perfume.
Artisan breadcrumbs
Bakery breadcrumbs or your own grated stale bread provide a more rustic crust and absorb less oil than industrial ones.
Reuse oil wisely
If it remains clear and without residue, strain it and store it. The real waste is throwing away good oil before its time.
Frequently asked questions
Can I freeze the already formed Supplì?
Yes. Freeze them on a tray and, when they are hard, transfer them to bags. Fry them directly frozen, adding an extra minute.
What other cheese can I substitute for mozzarella?
Scamorza or fiordilatte work well. Avoid very aged cheeses that don’t melt the same way.
Can they be baked instead of fried?
You will lose the classic crust, but yes: brush them with oil and bake them at 200 °C for about 25 minutes, turning them halfway through.
How much oil does each Supplì absorb?
With short frying and oil at 170 °C, absorption is around 8 – 10% of its weight.
Related recipes you will love
- Pasta alla Gricia: another Roman classic with the simplicity of guanciale and pecorino.
- Pasta alla Carbonara: creamy, without cream, perfect to accompany your supplì.
- Polpette al sugo: juicy meatballs in tomato sauce to complete your Italian menu.
Enjoy your homemade Supplì!
Tell me in the comments how they turned out, share your photo on social media, and if you like the result, subscribe to my YouTube channel and Instagram for more authentic Italian recipes.
Buon appetito!
The latest video recipes from my channel!
The card
Supplì: risotto croquettes with meat ragù and a mozzarella heart
Ingredients
- 400 g Carnaroli or Arborio rice
- 150 g chicken livers
- 150 g ground meat half beef, half pork salsiccia
- 500 g grated tomato
- ½ onion
- 1 celery stalk
- ½ glass of dry white wine
- 1 l chicken or vegetable broth
- 200 g mozzarella in sticks, drained
- 80 g Grated Parmesan
- 2 eggs
- 200 g breadcrumbs
- flour for coating
- 2 basil sprigs leaves
- salt and black pepper to taste
- extra virgin olive oil for the sofrito
- plenty of oil for frying peanut or sunflower
Instructions
-
Sauté the chopped onion and celery with a good drizzle of extra virgin olive oil and a pinch of salt; add a ladle of broth so they sweat slowly.
- Add the ground meat and chopped livers. Deglaze with the white wine and, once the alcohol has evaporated, add the grated tomato. Cook over low heat for 25-30 minutes.
- In another pan, toast the rice without oil with a pinch of salt. Mix the toasted rice with the ragù and cover with hot broth. Cook like a risotto, adding broth little by little until the grain is almost al dente.
- Remove from heat and add Parmesan, basil leaves, and black pepper. Spread the rice on a tray so it cools quickly.
- With damp hands, form croquettes; make a hole in each one, place a mozzarella stick inside, and close well.
- Coat each supplì in flour, beaten egg, and breadcrumbs. For an extra crispy crust, you can dip them first in a mixture of flour and water (batter).
- Fry in plenty of oil at 170 °C until golden brown; move slightly and, if they brown quickly, remove them for a few seconds so the residual heat melts the mozzarella.
- Drain, let rest for a couple of minutes, and serve hot to enjoy the cheese “string”.
Notes
You can substitute the chicken livers with more ground meat if you don’t like offal.
Supplì can be frozen before frying; fry them directly from frozen, adding 1 extra minute.
Use homemade or bakery breadcrumbs for a less oily and more rustic crust.
Video
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