Mozzarella and tomato supplì



Mozzarella and tomato supplì

Supplì, little rice croquettes, are simply divine! Both the traditional ones that hail from Rome and the Lazio region, called “supplì al telefono” thanks to the mozzarella string that forms when you pull them apart, resembling a telephone cord, as well as these mozzarella and tomato supplì! This is an easier version that’s just as tasty. However, there are those who also love more modern and original variations, such as the supplì with prosciutto and scamorza cheese. Some of you might also have tried them flavored with cacio e pepe (Pecorino cheese and black pepper) or with the addition of vegetables. Any way you have them, these artfully fried little balls of rice are always delicious! For an extra stringy cheese effect, we recommend using mozzarella for pizza; otherwise, fiordilatte cheese will also work well. Leftover rice, from dishes such as arancini, is perfect for making these mozzarella and tomato supplì. Try them and share this little appetizer with us that has a taste of Rome in every bite!


Carnaroli rice 1 ¾ cup (320 g)
Yellow onions 1
Tomato puree 7 oz (250 g)
Vegetable broth 4 ¼ cups (1 l) - (already salted)
Mozzarella cheese 5.25 oz (150 g) - (for pizza)
Grana Padano PDO cheese ¼ cup (30 g) - grated
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
For breading and frying
Eggs 3
Breadcrumbs 2 ½ cups (300 g)
Corn oil to taste

How to prepare Mozzarella and tomato supplì

First peel the onion and chop roughly 1. Drizzle some oil into a frying pan, add the onion, and brown for about 3 minutes. Then, pour in the rice 2 and stir to combine. Toast the rice for around 5 minutes over medium heat 3.

Next, add boiling broth 4 until the rice is covered. Then pour in the tomato puree 5 and stir well 6. Continue to cook the rice by adding more hot broth as needed. 

Once cooked, with all the liquid absorbed, remove from heat. Add the grated Grana Padano cheese 7, a pinch of pepper 8, and season with salt if needed. If your broth was already salted, you shouldn’t need to add more. Next, transfer the cooked rice to a tray (or a pan lined with parchment paper) 9,

and distribute evenly using a wooden spoon 10. Once the rice has cooled, transfer to the fridge to chill for 2 hours. Meanwhile, take the mozzarella and cut into large cubes measuring about ½ inch (1 cm) 11. Once the rice has become nice and dense, take it out of the fridge. Now, you can make the supplì: First, moisten your hands so the rice won’t stick to them. Take a spoonful of the rice mixture and place in your hand. Press down lightly to make it longer 12,

then place some mozzarella cubes in the middle 13 and shape the rice with your hands to create a classic croquette shape, slightly elongated 14. Repeat this process until you’re out of rice; with the quantities given here, you should get about 10 supplì 15.

Next, move on to the breading. Beat the eggs in a bowl, adding a pinch of salt 16. Take one of the supplì, first dip it in the egg 17 and then dredge in the breadcrumbs 18,

so that it’s completely covered 19. Now, repeat the breading process, dipping the supplì in the eggs again 20 and then dredging in the breadcrumbs 21.

Do the same with all of the other supplì, arranging them on a tray 22 as they’re ready. Heat plenty of corn oil until it reaches a temperature of 329°-338°F (165-170°C), then submerge two supplì at a time 23 so the oil stays hot. Wait a few minutes, and once they’re golden brown, drain them using a slotted spoon 24.

Transfer to a tray covered with paper for fried food 25, and repeat these steps until all the supplì are cooked 26. Serve the mozzarella and tomato supplì hot and melty 27


We recommend eating the supplì right away. Otherwise, you can keep them in the fridge for one day. 


Put a pinch of crushed red pepper in the sauce and add some little pieces of prosciutto to the mozzarella!

Instead of carnaroli rice, you can use another variety, such as vialone nano, or any other starchy rice since once cooked it will need to be drier.