Neapolitan street food: small pasta frittata Frittatine di pasta con Besciamella
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Neapolitan street food: small pasta frittata Frittatine di pasta con Besciamella

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Ingredients

  • 400 gr bucatini pasta
  • 200 gr cooked peas
  • 200 gr scamorza cheese
  • For the béchamel
  • 50 gr salted butter
  • 500 ml full-fat milk
  • 70 g all-purpose flour
  • 1 teaspoon of salt (adjust to your taste)
  • a pinch of pepper
  • For the Coating
  • 150 g breadcrumbs
  • 50 g all-purpose flour
  • For the batter
  • 50 g all-purpose flour
  • 250 mr water
  • a pinch of salt
  • 1 l peanut oil For the frying

Instructions

    1) Cook the bucatini in salted water until al dente. Drain, cook, place in a large bowl and set aside.

    2) Prepare the béchamel sauce. In a medium saucepan melt the butter and whisk in the flour to make a smooth and not browned paste. Slowly add the milk and whisk until mixture is thick. Stir in salt to taste. Cover and keep warm.

    3) Combine the béchamel with the bucatini, and incorporate the chopped scamorza, pepper, and peas. Mix it together well and pour it into a shallow baking dish, distribute in a way to create an even level, well compact. cover with foil and place in the refrigerator at least two hours.

    5) After the pasta has rested in the fridge. Use a 3 inch round cookie cutter and cut out disks. Coat each disk in the flour/water paste mixture and then in bread crumbs.

    7) Fry the frittatine in the hot oil until golden brown. Remove from the oil and drain on paper towels.

    Serve warm or at room temperature

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