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The dish's story
A Testaccio institution whose cacio e pepe is tossed tableside in the hot pan until creamy — one of Rome's most cited addresses for the four-ingredient classic.
📋 MICHELIN Guide🍴 Traditional Roman street-food recipe — Felice a Testaccio
📋 recipe source: Serious Eats — Supplì al TelefonoMore in Rome
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Felice a Testaccio
Cacio e Pepe
Ingredients
- • arborio rice 200 g
- • tomato passata 200 ml
- • onion, finely chopped 1 small
- • unsalted butter 2 tbsp
- • Parmigiano Reggiano, grated 40 g
- • mozzarella, cut into cubes 150 g
- • eggs, beaten 2
- • dry breadcrumbs 150 g
- • neutral oil, for frying as needed
- • fine sea salt to taste
Method
- 1 Sweat the onion in butter, stir in the rice to coat, then add passata and enough water to cook the rice until tender and creamy (like a thick risotto). Stir in Parmigiano, spread on a tray and cool completely.
- 2 With wet hands, wrap a spoonful of rice around a cube of mozzarella, forming a tight oval.
- 3 Bread each supplì: dip in egg, then breadcrumbs, pressing firmly.
- 4 Fry in hot oil (175°C / 350°F) until deep golden, about 3-4 minutes. Drain and serve hot so the cheese strings when you bite.