Supplì Cacio e Pepe (Note: "Supplì Cacio e Pepe" is a traditional Roman dish made with rice, cheese, and black pepper.)

Supplì Cacio e Pepe "al Telefono": The Recipe of Roman Street Food

Supplì di riso cacio e pepe are a variation of the classic supplì with sauce and mozzarella, or "supplì al telefono" from the Roman tradition. In this alternative version, they are combined with another classic of Roman cuisine, cacio e pepe, for a revisited and tasty finger food to be cooked fried or baked, in a lighter version. Let's see together the ingredients and the procedure to prepare some excellent stringy supplì with cacio e pepe, a real delicacy!

Supplì Cacio e Pepe: Recipe

The supplì are one of the most classic recipes of Italian cuisine, a dish made from leftovers, prepared using leftover rice in sauce and, why not, breadcrumbs obtained from stale bread. We want to propose them in a different variant, a revisitation of the Lazio dish: the supplì cacio e pepe. White supplì are very popular in recent years, as this versatile finger food can be proposed in different forms, from supplì all'amatriciana to supplì alla carbonara. The cacio e pepe version combines two essential dishes of Roman cuisine, a crunchy appetizer or aperitif with a stringy and tasty heart. To prepare them, we suggest using Sichuan pepper, with a flowery flavor, slightly peppery, with notes of lemon and mint, but you can experiment with the tastes of other peppers for sale on Terza Luna, with different, aromatic and particular flavors: why not try supplì cacio e pepe with long pepper, or for a spicy but not too hot note, experiment with Madagascar pepper or Tellicherry pepper? Explore our selection of pepper and have fun creating your personalized recipe.

Want to Try Making Supplì Cacio e Pepe? Discover Our Selection of Pepper

We have selected over 700 top quality products chosen from dozens of producers around the world. Terza Luna is the reference point for all spice and tea enthusiasts.

Discover the Fine Peppers at Terza Luna

But how do you prepare supplì cacio e pepe? Let's see together all the preparation steps and the necessary ingredients for a surprising and refined finger food.

Ingredients

• 350 gr of Rice
• White Wine
• 500 ml of Vegetable Broth
• 50 gr of Butter
• Sichuan Pepper
• 80 gr of Pecorino Romano
• 20 gr of Parmesan
• 1 Mozzarella
• 2 Eggs
• Flour for Breading
• Breadcrumbs for Breading
• Salt
• Frying Oil

Time and Difficulty

• Difficulty: medium
• Servings: for 6 people
• Preparation Time: 30 minutes
• Cooking Time: 5 minutes / 45 in the oven

Procedure

• The first step is to prepare the rice, which should be toasted for a couple of minutes. Add the wine and let it evaporate, then gradually add the hot broth, one ladle at a time, until cooked. Alternatively, you can prepare the rice for cacio e pepe supplì in the Thermomix.
• Once the rice is cooked (make sure it is slightly al dente), season it by adding butter, pecorino, parmesan, and ground pepper, adjusting for salt. Mix thoroughly until all the ingredients are well combined, and then let it cool.
• Cut the mozzarella into cubes. When the rice is cool enough, shape it into the classic supplì form, stuffing the rice balls with mozzarella cubes.
• Let the supplì cool in the refrigerator for 15 minutes. In the meantime, beat the eggs, and prepare a plate with flour and a plate with breadcrumbs for breading.
• Remove the cacio e pepe supplì from the refrigerator, bread them by first coating them in flour, then in the egg, and finally in the breadcrumbs. For a crispy breading, repeat the process.
• Fry the cacio e pepe supplì in plenty of hot oil. If you prefer, you can also bake them in the oven, placing them on a baking sheet lined with parchment paper, drizzling with oil, and baking at 200°C for 20 minutes, remembering to turn them over.

Once cooked, you are ready to enjoy your cacio e pepe supplì: remember they are best when eaten freshly fried! For a tasty addition, have fun experimenting with the different types of pepper found in our selection of rare and precious peppers.

Related Articles

• Black, White, Green, and Pink Pepper: Differences and Which One to Choose

Posted by Terza Luna