Suppli al Telefono
User Reviews
5
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Prep Time
25 mins
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Cook Time
25 mins
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Total Time
50 mins
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Servings
6 suppli
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Calories
172 kcal
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Course
Main Course, Appetizer, Snacks
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Cuisine
Italian
Suppli al Telefono
Description
Suppli al Telefono uses arborio rice cooked slowly with garlic and tomato puree, incorporating vegetable broth ladled gradually to create a creamy risotto consistency. Seasoned lightly with salt and black pepper, Parmesan cheese is stirred in for savory depth. Once cooled, portions of this rice mixture are molded around sticks of fresh mozzarella to form oblong shapes fully enclosing the cheese.
The formed suppli are then dipped in beaten egg and coated in breadcrumbs to create an even outer layer. Traditionally, they are deep fried in vegetable oil until golden and crisp, providing a crunchy shell to hold the molten mozzarella inside. Alternatively, they can be baked on a parchment-lined sheet with olive oil drizzled for a lighter finish, though frying offers the classic texture and flavor.
These croquettes are best served immediately while the mozzarella remains stretchy and hot. They make a popular street food or appetizer in Italian cuisine and can be stored refrigerated or frozen before cooking. Reheating is recommended to restore the melted cheese texture.
Ingredients
SUPPLI
- 1-2 tablespoons olive oil
- 1 clove garlic whole
- ⅞ cup tomato puree
- ¾ cup arborio rice uncooked
- 3-4 cups vegetable broth
- ¼ - ½ teaspoon salt
- 1-2 dashes black pepper
- 2 tablespoons Parmesan Cheese freshly grated
- 1 small mozzarella fresh, sliced into thick strips
*Depending on how salty your broth is a pinch or two might be all that is necessary.
EXTRAS
- 1 large egg beaten
- ½ cup bread crumbs
- vegetable oil for frying
Instructions
- In a medium/large frying pan add the olive oil, garlic and puree, cook for approximately 10 minutes, then remove the garlic, add the rice, stir and cook for 1 minute. Add the hot broth 1-2 ladles at a time, stirring often until the rice is cooked (not mushy) and the mixture is liquid free but creamy, add pepper and taste for salt. Stir in the parmesan cheese. Move to a clean bowl and let cool completely.
- Into the palm of your hand measure out approximately (best to wear gloves it is a bit messy) 1 1/2 heaping tablespoon of the rice mixture (you can make them smaller if you wish), in the middle place a stick of chopped mozzarella, mold into a oblong shape, making sure that the mozzarella is completely covered (you may need a bit more rice mixture to close it completely). Set aside on a clean plate until all Suppli are formed.
- In a small bowl beat an egg, and place the bread crumbs in a plate, first roll the suppli in the egg (coating well) and then in the bread crumbs (well coated) set aside until all are rolled.
- In a medium pot heat 2 inches of vegetable oil until it reaches the temperature of 350° (175 C). Fry turning the supple a few times, until golden brown, make sure to keep the oil as close to 350F as possible or the Suppli will cook too quickly and the mozzarella will not become soft and stringy. Remove with a slotted spoon and place on plate covered with paper towels. Serve immediately. Enjoy!
Notes
- Suppli can be baked at 350°F for 20-30 minutes by placing them on a parchment-lined sheet and drizzling olive oil for a lighter option.
- Store leftovers wrapped tightly in plastic in the refrigerator for 2-3 days; reheat in microwave or low oven until warm.
- Freeze unbaked suppli on a parchment-lined sheet until firm, then transfer to freezer bags; keep up to 2 months. Thaw 15 minutes before frying.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6suppli
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Calories | 172kcal | 9% |
| Carbohydrates | 28g | 9% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 33mg | 11% |
| Sodium | 865mg | 36% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 310IU | 6% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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