They are famous everywhere, everybody like them.

And when they open up, a long thready surprise peeps out…how is it possible to resist?

Mmmmhhhhh, delicious!

Let’s cook them righ now!



250 g of arborio or carnaroli rice

50 g of butter

50 g of chopped parmesan cheese

1 mozzarella

2 eggs




canola oil for deep frying

For tomato sauce:

500 g of peeled tomatoes (if they are in season use fresh plum tomatoes)

1 onion

1 clove of garlic

fresh basil


Make a soffritto with evo oil, onion and garlic on a slow flame, when they are golden brown remove the garlic, add the tomatoes and let cook for about 10 minutes. Add salt and generous fresh basil.

Cook the rice for half cooking time (about 8-9 minutes) and finish to cook directly in the tomato sauce keeping it “al dente” (don’t add water to cook it!).

When it’s ready add the butter.

When the rice is COLD add the egg and parmesan cheese, mixing well.

Cut in cubes the mozzarella and drain it.

Wet your hands to better handle the rice, then take a scoop of rice and put in the middle of your hand, add two cubes of mozzarella and a small quantity of rice to close the supplì, giving it an oval shape.

Prepare a batter with water and flour (this will be a good glue for the breadcrumbs!), put the supplì inside and then roll it into the breadcrumbs.

Deep fry the supplì in hot canola oil until crispy outside.

When you will open it the mozzarella will be long as a telephone wire, that’s the reason of the name “supplì on the phone”!

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