La recette des supplì par le chef Stefano Callegari!

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What is a supplì and how do we do it?
o know everything about these delicious typical Roman rice croquettes – but you’ll see, with a hint of French anyway! – we take you to the meeting of chef Stefano Callegari, at the head of several restaurants in Rome, and an expert in the field!

Chef Stefano Callegari opens the doors of one of his restaurants Trapizzino to deliver us the secrets of making this 100% Roman dish, loved by children, to test for the beginning of school year!

Ingredients for 15 supplì:

  • 1 kg of tomato sauce with basil
  • 500 gr of Carnaroli rice
  • 500 gr of water
  • 100 gr of parmesan
  • 75 gr of mozzarella
  • 2 garlic cloves
  • Olive oil
  • oregano
  • salt
  • black pepper

The preparation is done in 4 steps:

  • The risotto: 15 minutes + 2 hours of cooling down (or less if you put it in the refrigerator)
  • shape the supplì : 15 minutes
  • Breading: 10 minutes
  • Frying : 6 minutes

Feel free to send us photos of your supplì: redaction@romefrancophone.com

And if you want to know what a trapizzino is or how a “cacio e pepe” pizza is made, do not miss the portrait of Stefano Callegari,also on-line on Rome Francophone


The Trapizzino are eaten in Rome:

The Trapizzino are eaten in Florence:

The Trapizzino are eaten in Turin:


The Trapizzino are eaten in Ladispoli:


The Trapizzino are eaten in Milan:


The Trapizzino are eaten in New York: