Recipes

Frittatine di Pasta Napoletane

15th February 20203rd August 2022 Frank Granieri

Frittatine di Pasta Napoletane

Frittatine di pasta – ham, smoked cheese and pea fritters

Ingredients

350 g (3/4 lb) of bucatini
250 g (1/2 lb) of ham cut into small cubes
300 g (10 oz.) peas
1 tbsp of onion, minced
2 tbsp extra-virgin olive oil
300 g (10 oz.) smoked mozzarella cut into small cubes
50 g (2 oz.) grated parmigiano reggiano
pepper to taste

for the bechamel:

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

for the batter:

1/2 L (2 cups) of cold water
300 g (around 3 cups) of flour
salt to taste
Vegetable Oil for frying

Directions

For the bechamel,

Heat the butter over medium heat in a heavy saucepan.
Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken.
Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste.
Season with salt and pepper.

Frittatine

Break the bucatini into 4 pieces and boil them in salted water, removing them from the water when they are very al dente.
Heat the olive oil in a small pan and saute the minced onion, add the peas and cook them for about 10 minutes over low-medium heat.
Combine the bucatini with the bechamel, ham, smoked mozzarella, peas, parmigiano and a pinch of pepper.
Mix it together well and pour it into a shallow baking dish, distribute in a way to create an even level, cover and place in the refrigerator for about 2 hours.
After the pasta has rested in the fridge start to heat up the oil for frying and start to make the timballini of pasta.
Take a biscuit cutter or a small cup and cut the pasta into small round forms or timballini.
Mix the batter together. Submerge the pasta rounds into the batter, covering them completely and fry in the hot oil until golden brown.
Remove from the oil and drain on paper towels.
Serve warm or at room temperature.

Frittatine di Pasta Napoletane

Frittatine di pasta – ham, smoked cheese and pea fritters

Ingredients

350 g (3/4 lb) of bucatini

250 g (1/2 lb) of ham cut into small cubes

300 g (10 oz.) peas

1 tbsp of onion, minced

2 tbsp extra-virgin olive oil

300 g (10 oz.) smoked mozzarella cut into small cubes

50 g (2 oz.) grated parmigiano reggiano

pepper to taste

for the bechamel:

2 tablespoons butter

2 tablespoons sifted all-purpose flour

2 cups milk

salt and pepper to taste

for the batter:

1/2 L (2 cups) of cold water

300 g (around 3 cups) of flour

salt to taste

Vegetable Oil for frying

Directions

For the bechamel,

Heat the butter over medium heat in a heavy saucepan.

Stir in the flour and cook, stirring, for about 3 minutes, until smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken.

Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw-flour taste.

Season with salt and pepper.

Frittatine

Break the bucatini into 4 pieces and boil them in salted water, removing them from the water when they are very al dente.

Heat the olive oil in a small pan and saute the minced onion, add the peas and cook them for about 10 minutes over low-medium heat.

Combine the bucatini with the bechamel, ham, smoked mozzarella, peas, parmigiano and a pinch of pepper.

Mix it together well and pour it into a shallow baking dish, distribute in a way to create an even level, cover and place in the refrigerator for about 2 hours.

After the pasta has rested in the fridge start to heat up the oil for frying and start to make the timballini of pasta.

Take a biscuit cutter or a small cup and cut the pasta into small round forms or timballini.

Mix the batter together. Submerge the pasta rounds into the batter, covering them completely and fry in the hot oil until golden brown.

Remove from the oil and drain on paper towels.

Serve warm or at room temperature.