Trapizzino
Rome's modern street food invention — the trapizzino, created by Stefano Callegari in 2008 in the Testaccio neighbourhood. A cone-shaped pocket of thick, white focaccia-like bread, griddled until crispy outside and soft inside, filled with Roman braised dishes: polpette al sugo, pollo alla cacciatora, coda alla vaccinara or trippa. The "pizza tramezzino" hybrid.
- Total
- 35 min
- Serves
- 6
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Dough: dissolve yeast in water; mix with flour, salt and oil. Knead 8 minutes. Rise 1 hour.
About 4 min
Stretch dough to 1cm thickness on a well-oiled tray. Dimple; rest 20 minutes.
About 9 min
Bake at 230°C for 15 minutes until puffed and golden. Cool 10 minutes.
About 9 min
Cut into triangles; slice open from one side to create a deep pocket, keeping three sides attached.
About 9 min
Griddle the outside of the bread pocket until crispy and charred in spots. Fill generously with hot polpette or cacciatora. The bread must be crispy outside, soft and steaming inside against the filling.
About 3 min
Nutrition per serving (estimate)
- Calories
- 360
- Protein
- 16 g
- Carbs
- 48 g
- Fat
- 14 g
- Fibre
- 3 g
- Sugar
- 4 g
- Sodium
- 580 mg
Contains: gluten
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Recipe by Boon Tools.