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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 tablespoon of onion minced
  • 2 tablespoon 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.