Recipe: Frittatine di pasta Napoletane (Pasta Fritter)

naples pizza pasta street food

 Pasta Fritter Recipe inspired by Naples

Our trip to Naples involved more than just regular Neapolitan Pizza, including not also deep-fried pizza (yes, they do eat this in Naples although it’s more like a deep-fried calzone than the Scottish style) but also other deep-fried street food items such as Frittatine di pasta Napoletane – or a pasta fritter to you and me. Basically, it’s a good way to utilise leftover pasta to make a tasty and filling snack.

naples pizza pasta street food
naples pizza pasta street food

The one we had in Naples consisted of a meaty middle, this was too much work for me at home so a mac and cheese type of dish was concocted.

@foodieexplorers Snacks in Naples #foodtiktok#italy#italia#italianfood♬ original sound – FoodieExplorers

Frittatine di pasta Napoletana

Ingredients

350 g bucatini
250 g ham cut into small cubes
300 g peas
1 tbsp of onion, minced
2 tbsp extra-virgin olive oil
300 g smoked mozzarella cut into small cubes
50 g grated Parmigiano Reggiano
pepper to taste

for the bechamel:

2 tablespoons butter
2 tablespoons sifted flour
2 cups milk
salt and pepper to taste

for the batter:

500ml of cold water
300 g of flour
salt and pepper to taste
Oil for frying

Method

Break the bucatini into 4 pieces and boil them in salted water.
Drain and place aside.
For the bechamel, heat the butter over medium heat in a heavy saucepan.
Stir in the flour and cook, stirring for around 3 minutes.
Whisk in the milk all at once and bring to a simmer.
Continue whisking.
Once the mixture begins to thicken, turn the heat very low and let it simmer.
Stir often.
Once the sauce has lost its floury taste, remove from heat and add salt and pepper.
Heat oil in a pan and saute the minced onion.
Add peas and cook for around 10 minutes.
Add the drained pasta to the bechamel, ham, smoked mozzarella, peas and Parmigiano.
Mix it together well and pour the mixture into a shallow baking dish.
Cover and place in a fridge for a minimum of 2 hours.
When ready to cook.
Remove the pasta from the fridge and using a small cup, cut the pasta into small rounds.
Mix the batter together.
Submerge the pasta rounds in the batter and then fry in the hot oil until golden.

naples pizza pasta street food
naples pizza pasta street food
naples pizza pasta street food

Recipe: Frittatine di pasta Napoletane (Pasta Fritter)

Ingredients
  

  • Frittatine di pasta Napoletana
  • 350 g bucatini
  • 250 g ham cut into small cubes
  • 300 g peas
  • 1 tbsp of onion minced
  • 2 tbsp extra-virgin olive oil
  • 300 g smoked mozzarella cut into small cubes
  • 50 g grated Parmigiano Reggiano
  • pepper to taste
  • for the bechamel:
  • 2 tablespoons butter
  • 2 tablespoons sifted flour
  • 2 cups milk
  • salt and pepper to taste
  • for the batter:
  • 500 ml of cold water
  • 300 g of flour
  • salt and pepper to taste
  • Oil for frying

Instructions
 

  • Break the bucatini into 4 pieces and boil them in salted water.
  • Drain and place aside.
  • For the bechamel, heat the butter over medium heat in a heavy saucepan.
  • Stir in the flour and cook, stirring for around 3 minutes.
  • Whisk in the milk all at once and bring to a simmer.
  • Continue whisking.
  • Once the mixture begins to thicken, turn the heat very low and let it simmer.
  • Stir often.
  • Once the sauce has lost its floury taste, remove from heat and add salt and pepper.
  • Heat oil in a pan and saute the minced onion.
  • Add peas and cook for around 10 minutes.
  • Add the drained pasta to the bechamel, ham, smoked mozzarella, peas and Parmigiano.
  • Mix it together well and pour the mixture into a shallow baking dish.
  • Cover and place in a fridge for a minimum of 2 hours.
  • When ready to cook.
  • Remove the pasta from the fridge and using a small cup, cut the pasta into small rounds.
  • Mix the batter together.
  • Submerge the pasta rounds in the batter and then fry in the hot oil until golden.
naples pizza pasta street food
Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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