RomanItalian
Cacio e Pepe Supplì
by Giallozafferano · 2.9M subscribers on YouTube
A creative twist on the classic Roman supplì, filled with tonnarelli pasta in a cacio e pepe sauce, then breaded and fried until golden and crispy.
- Difficulty
- medium
Ingredients
9 items- 500 gTonnarelli
- 200 gPecorino Romano
- 100 gParmigiano Reggiano
- Black Pepperto taste
- 200 gFlour
- 300 mlWaterfor the batter
- Salta pinch
- 150 gPan Grattato Rusticorustic breadcrumbs
- Seed Oil For Fryingas needed
Method
- Boil the tonnarelli pasta for 2 minutes in salted water, then drain, reserving some pasta water.
- In a large bowl, combine the grated pecorino and black pepper. Gradually add the hot pasta water, whisking continuously until you obtain a smooth, creamy sauce.
- Toss the drained tonnarelli with the cacio e pepe sauce until well coated. Let the mixture cool enough to handle.
- Shape the pasta mixture into balls weighing exactly 110 g each. Press firmly so they hold together.
- Prepare the batter: whisk together flour, water, and a pinch of salt until smooth. Dip each supplì into the batter, then coat evenly with rustic breadcrumbs.
- Deep-fry the supplì in hot seed oil (170–180°C) until golden brown and crispy all over, about 3-4 minutes. Drain on paper towels and serve hot.
Giallozafferano
Professional chef2.9M subscribers on YouTube1.1B total channel viewsIl principale canale di ricette italiane dal 2009. Pubblicazioni giornaliere.
