Suppli al telefono

Suppli al telefono

20 mins Prep · 25 mins Cook

These hot balls of rice are named after the telephone lines of Rome because the melting strings of mozzarella that ooze out when you bite into them resemble wires. It’s a great way to use up leftover risotto

Created by Spinneys
Prep time 20 minutes
Cook time 25 minutes
Serves Makes 15
Cuisine Italian
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 250
Fat 15.8g
Saturates 1.9g
Protein 3.7g
Carbs 23.3g
Sugars 1.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Finely chop the onion and parsley. Beat the egg lightly.


Pour the water into a large saucepan. Add the salt, onion and parsley. Bring to a boil, then add the rice and cook until tender, approx. 20 minutes. Drain the rice and put it in a large shallow dish to cool. Add the passata and stir in the beaten egg, a little at a time.


Using your hands, form oblong-shaped rice balls the size of a large egg. Make a hole in the centre of each ball with your finger and stuff a small cube of mozzarella into it. Close the hole over and squeeze the balls firmly between your hands.


Place the breadcrumbs in a shallow bowl. Gently roll the rice balls in the breadcrumbs until well coated.


Heat enough oil in a saucepan or deep-sided frying pan.


Give the suppli one more squeeze before gently lowering them into the hot oil in small batches. Fry until golden brown.


Serve immediately.