{"id":16863,"date":"2025-05-24T14:37:06","date_gmt":"2025-05-24T12:37:06","guid":{"rendered":"https:\/\/www.laragazzacolmattarello.com\/suppli-risotto-croquettes-with-meat-sofrito-and-a-mozzarella-heart\/"},"modified":"2026-08-26T19:04:00","modified_gmt":"2026-08-26T17:04:00","slug":"suppli-risotto-croquettes-with-meat-sofrito-and-a-mozzarella-heart","status":"publish","type":"post","link":"https:\/\/www.laragazzacolmattarello.com\/en\/suppli-risotto-croquettes-with-meat-sofrito-and-a-mozzarella-heart\/","title":{"rendered":"Suppl\u00ec: risotto croquettes with meat sofrito and a mozzarella heart"},"content":{"rendered":"

Have you tried Suppl\u00ec 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 suppl\u00ec al telefono<\/em>. 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.<\/p>\n

The tradition of the meat sauce: with or without chicken livers<\/strong><\/h4>\n

Traditionally, the meat sauce for suppl\u00ec 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: suppl\u00ec 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 \u201csurprise,\u201d exactly what you feel when you discover the mozzarella hidden inside.<\/p>\n

Gourmet Suppl\u00ec and confusion with Sicilian arancini<\/strong><\/h4>\n

In addition to the classic suppl\u00ec, ideal as an antipasto or street snack, today gourmet versions are prepared with different types of risotto. Often these gourmet suppl\u00ec 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.<\/p>\n

Common mistakes when preparing suppl\u00ec<\/strong><\/h4>\n

When they are well made, suppl\u00ec 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 suppl\u00ec while walking through Rome, especially in good weather, accompanying it with a refreshing drink of fresh water from a fountain (the famous \u201cnasoni\u201d).<\/p>\n

Prepare authentic suppl\u00ec at home<\/strong><\/h4>\n

The good news is that you can prepare authentic suppl\u00ec 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.<\/p>\n

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Watch the video with all the steps<\/strong><\/h3>\n

Below you can watch the video with all the steps of the recipe to prepare Suppl\u00ec: risotto croquettes with meat sauce and a mozzarella heart<\/strong> in the easiest way. And if you haven’t already, I invite you to subscribe to my YouTube channel<\/strong><\/a> so you don’t miss any new recipes. Don’t forget to follow me on Instagram<\/a>!<\/strong> There I share more recipes, tricks, and special content for lovers of Italian cuisine.<\/p>\n

\"Suppl\u00ec:<\/div><\/div><\/div>