Pasta Frittatas
Presentation
Are you ready to discover an irresistible version of a Neapolitan classic? The pasta frittatine that I present to you are a delicious interpretation of this icon of Italian street food, enriched with tasty fontina and a crunchy breading. Perfect as an aperitif, a quick lunch or to enjoy with friends, these frittatine combine tradition and creativity in a single bite.
Ingredients:
- 250g pasta (bucatini)
- 500ml béchamel sauce
- 150g cooked ham
- 150g cheese (fontina)
- 250ml water
- 100g 00 flour
- salt to taste
- sunflower or peanut oil
- breadcrumbs
Preparation:
Cut the cooked prune into 5mm cubes of size 1 and 2 the fontina. Then 3 boil the bucatini in a pot of boiling salted water.
When three-quarters of the way through cooking, drain the pasta and 4 cut the bucatini into pieces with scissors. Then add the béchamel , ham and cheese to the pasta and mix the mixture well, stirring. Finally, pour the pasta onto a long sheet of baking paper 6 and, using a spatula 5 shape it into a salami shape.
7 Now you can roll the mixture inside the baking paper, seal the ends well and leave to rest in the refrigerator for at least 2-3 hours. In the meantime 8 prepare the batter by mixing the water and flour first with a spoon, then very vigorously with the whisk to eliminate any lumps. Once the mixture has rested, free it from the baking paper and 9 cut it into 3-centimeter thick slices.
10 Dip each slice of pasta into the batter, shake off the excess and then coat it in breadcrumbs using a fork. Once this is done, if necessary, 11 take the breaded frittatas and shape them into a well-rounded shape with your hands. Finally, dip them into hot oil (about 175°C) 2 or 3 at a time. 12 When they are golden brown, drain them and place them on a plate with absorbent paper. At this point, if you want, you can add a little salt and you absolutely must eat them while they are still hot with their stringy filling.
Advise
- Consistency of béchamel sauce : if you make béchamel sauce at home, try to make it a little thicker than usual so that it hardens sufficiently while resting in the refrigerator.
- Freezer : if the preparation remains too soft even after resting in the refrigerator, leave it in the freezer for 45 minutes, you will see that it will firm up better and you will be able to cut it easily.
- Parmesan : if you want an equally intense flavour that suits all tastes, you can replace 50g of Fontina with 25g of grated Parmesan.
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