Supplì al Telefono
Fried risotto balls, a Roman street food staple. They are often mentioned as a great starter.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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Supplì's history likely began in the 19th century, influenced by the French occupation of Rome and the incorporation of ingredients and techniques from other parts of Italy. Its name, 'supplì,' is thought to be a Roman adaptation of the French word 'surprise,' referring to the mozzarella surprise inside. The addition 'al telefono' is more recent, referring to the stringy cheese that resembles telephone wires when the supplì is broken open.
Supplì al Telefono is a quintessential Roman street food, deeply ingrained in the city's culinary culture and enjoyed as a quick, affordable, and delicious snack.
Street Food Staple
Supplì is commonly found in pizzerias al taglio (pizza by the slice) and friggitorie (fried food shops) throughout Rome, easily accessible and perfect for a quick bite while exploring the city.
Pre-Pizza Snack
It is often eaten as an appetizer before pizza or other Roman specialties, offering a preview of the hearty flavors to come.
Variations
While the classic version with ragu and mozzarella is the most popular, variations exist with different fillings, such as mushrooms, chicken livers, or even vegetarian options.
Affordable Indulgence
Supplì's affordability makes it a beloved snack for locals and tourists alike, allowing everyone to enjoy a taste of Roman cuisine without breaking the bank.
Supplì offers a delightful combination of savory, creamy, and crispy textures and flavors.
The primary flavor profile consists of the rich, umami notes of the risotto, often made with meat ragu (usually beef), combined with the creamy, milky flavor of melted mozzarella. The crispy fried exterior provides a textural contrast and slightly nutty, browned flavor. Tomato sauce contributes a subtle acidity and sweetness.
Risotto Consistency
The risotto should be cooked al dente and allowed to cool completely before forming the supplì. This prevents them from becoming mushy during frying.
Mozzarella Quality
Use high-quality mozzarella that melts well and stretches beautifully when heated, creating the 'telefono' effect.
Frying Temperature
Maintain a consistent oil temperature (around 350-375°F or 175-190°C) for even cooking and a golden-brown, crispy crust. Avoid overcrowding the fryer.
Breadcrumb Coating
A fine breadcrumb coating helps create a crispy exterior and prevents the supplì from absorbing too much oil. Double breading can enhance the crispness further.
Serving Immediately
Supplì are best enjoyed hot and fresh, when the mozzarella is at its stringiest and the crust is at its crispiest.
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