Pilar Valdes' Fettuccine Alfredo Suppli
Supplì are a traditional Roman street food snack, typically made with rice, tomato sauce and stuffed with (mozzarella) cheese - that have been formed into a sphere and deep fried. For this recipe, we take inspiration from that, using fettuccine alfredo instead of rice.
The fettuccine alfredo should be fully cooked - and cooled - preferably in the fridge for a couple of hours. Like arancini from leftover risotto, it’s a great back-pocket recipe to use with leftovers too!
- 8 Oz Dried Fettuccine Pasta Don't use fresh pasta
- 2 Cup Heavy Cream
- 2 Oz Unsalted Butter
- 1/8 Tsp Freshly Ground White Pepper
- 1/4 Cup Pasta Water
- 4 Oz Grated Parmesan Cheese
- Kosher Salt
- 1 Batch of Fettuccine Alfredo
- 2 Tbsp Unsalted Butter Cut into 1/2 inch cubes
- 2 Tbsp Finely Grated Parmesan Cheese
- 3 Eggs Well beaten
- 2 Cups Panko Breadcrumbs Pulsed to medium-fine grind.
- Neutral Oil (For Frying) Vegetable or canola
- Kosher Salt and Freshly Ground White Pepper
- Chunk of Parmesan Cheese For serving
FETTUCCINE ALFREDO INSTRUCTIONS:
Cook the pasta in heavily salted water until just al dente, about 1 minute shy of the recommended cooking time. Set aside ½ cup pasta water. Drain the pasta.
In a large skillet over medium heat, bring the heavy cream up to a simmer. Add the butter and let the sauce thicken slightly, stirring occasionally, about 3-5 minutes. Add the pasta and ¼ cup of the pasta water and begin to agitate the pan - stirring and tossing the noodles until a silky sauce develops and the pasta is fully coated, about 1 minute more. Add the cheese and remove the pan from the heat. Immediately begin to sir and toss the pasta. The residual heat should melt the cheese and develop an even thicker sauce. The sauce should be glossy and thick, and lightly coat the back of a spoon. (Add the remaining pasta water, 1 tablespoon at a time, if you need to loosen the sauce up a bit.) Check for seasoning. I typically don’t add salt to this dish: between the salted pasta water, and the saltiness from the cheese, I find that it’s plenty seasoned. But that is a personal preference. Add salt and pepper as desired.
Transfer the fettuccine alfredo to a lined baking dish (I recommend using an 8x8” brownie pan.) Allow to cool down for 15 minutes and then transfer to the refrigerator for 1-2 hours.
Toss the cubed butter in the 2 tablespoons of grated parmesan cheese. Set aside.
Cut the cooled fettuccine into (6-8) equal parts. Place a cube of butter and the parmesan at the center of each fettucini shingle and fold and seal the fettucini to completely enclose the butter. Press the seams of pasta together to make sure it doesn’t explode or leak! Roll and form into spheres - round or oblong - whatever suits your fancy! The process will feel similar to making meatballs. You’re aiming for slightly bigger than a golf ball and definitely smaller than a tennis ball!
Place the eggs in a shallow dish. Place the panko in a separate dish. Season the panko with salt and pepper. Dip each suppli in the egg, making sure to fully coat the surface. Next roll them in the seasoned panko breadcrumbs. Set aside and repeat with the rest. For best results, freeze the formed and breaded supply for about 15 minutes, while you slowly heat up your oil.
Place the oil in a heavy bottom pot, like a dutch oven, filling it halfway through. (For safety, make sure there is at least 2” of clearance to the mouth of the pot.) Turn on the heat to medium/ medium-high and bring the temperature of the oil up to 350 degrees. Fry the suppli for about 1 ½ minutes, until golden brown.
Drain and transfer to your serving plate (or a newspaper cone!). Season with some salt and freshly ground black pepper, and freshly grated parmesan. The more the merrier. Serve immediately.