Neapolitan street food: small pasta frittata Frittatine di pasta con Besciamella
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For the béchamel
of salt (adjust to your taste)
a pinch of pepper
For the Coating
For the batter
a pinch of salt
peanut oil For the frying
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.
I love the chili condiment that was served with the dish. And living up to the theme of street food, you can also enjoy the action stations that will be whipping out delicious dishes smack upon your order
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se é stato per un condizionamento del subconscio dovuto al film super-size-me o perché la realtá é effettivamente ben lontana dalle aspettative suscitate dalle foto dei loro panini sui cartelloni, o per tutte e due, non lo so
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