Cacio e pepe supplì

Name: Cacio e pepe supplì
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 5
Ingredients: Tonnarelli 1.1 lbs; Pecorino Romano PDO cheese 3.5 oz; Parmigiano Reggiano PDO cheese 3.5 oz; Black pepper to taste; Type 00 flour 1.6 cups; Water 1 ¼ cup; Rustic breadcrumbs 1 ¼ cup; Fine salt to taste; Sunflower seed oil 4 ¼ cups

it de fr es br

Lactose Free
Vegetarian

Difficulty: Difficult
Prep time: 30 min
Cook time: 10 min
Serving: 5
Cost: Low
Note + the time needed to set in the fridge (at least 2 hours)

PRESENTATION

The supplì al telefono is the quintessential Roman street food: a fried rice croquette with tomato and melted mozzarella inside, a characteristic that gave it its peculiar name. The variant of cacio e pepe supplì is born from the perfect union between this specialty and the typical cacio e pepe pasta, a famous first course of Lazio cuisine topped with a velvety cheese sauce. In this case, the crunchy coating doesn't hide a rice filling but creamy tonnarelli cooked al dente, for a real explosion of flavor with every bite!

After tasting the cacio e pepe supplì, have fun trying other delicious supplì recipes:

Mozzarella and tomato supplì
Pasta and potato supplì
Carbonara supplì
Radicchio and gorgonzola supplì
Norma supplì

INGREDIENTS

For about 10 supplì: Tonnarelli 1.1 lbs (500 g); Pecorino Romano PDO cheese 3.5 oz (100 g); Parmigiano Reggiano PDO cheese 3.5 oz (100 g); Black pepper to taste

For the batter and breading: Type 00 flour 1.6 cups (200 g); Water 1 ¼ cup (300 g); Rustic breadcrumbs 1 ¼ cup (150 g); Fine salt to taste

for frying: Sunflower seed oil 4 ¼ cups (1 l)

Preparation

How to prepare Cacio e pepe supplì

To prepare the cacio e pepe supplì, start with the batter: in a bowl, pour the flour, salt 1, and water 2, then mix well with a whisk 3. Set aside.

In the meantime, bring a pot of lightly salted water to a boil and cook the tonnarelli until al dente 4. Pour a ladle of the cooking water into a bowl where you have previously mixed the grated pecorino and Parmigiano 5, then mix vigorously with the whisk 6.

Add a generous grind of black pepper 7, then drain the tonnarelli here 8 and mix everything well 9.

Transfer the seasoned pasta into a baking pan 10 and spread it evenly 11, then cover with cling film in contact 12. Let it return to room temperature and then place it in the refrigerator to firm up for at least 2 hours.

After the cooling time, take the pasta from the fridge, take a portion of the mixture with wet hands, and shape it into a cylinder 13. Dip the supplì in the batter 14 and let the excess drain with the help of a fork 15.

Pass the battered supplì in rustic breadcrumbs 16 and proceed in this way to form all the others; with these doses, you will get about ten. You are ready to fry: gently dip 1-2 supplì at a time into the oil at a temperature of 320°F 17 and fry for about 4 minutes until golden and crispy. Drain on paper towels 18 and enjoy your cacio e pepe supplì while still hot!

Storage

It is recommended to consume the cacio e pepe supplì immediately; if necessary, you can store them in the refrigerator for one day and reheat them in the oven, but they will lose their crunchiness.

Supplì can be frozen raw and then fried directly from frozen by slightly extending the cooking time.