Frittatina di Pasta | Neapolitan Fried Pasta Road Meals Recipe






Most individuals don’t consider pasta as being avenue meals, however in Naples they’d disagree! “Frittatine di pasta” are a typical sight within the streets of Napoli. They’re balls or slices of tacky pasta which have been battered, breaded and fried to perfection. With a crispy, crunchy shell and a gooey inside, these avenue meals treats are value attempting not less than as soon as, even for those who by no means step foot in Naples.


Frittatina di Pasta | Neapolitan Fried Pasta Road Meals Recipe

Watch the Pasta Grammar video the place we make Frittatina di Pasta right here:


Makes: About 8 frittatine

Prepare dinner Time: 2 1/2 hours

For this recipe, you will have:

  • 2 cups besciamella sauce (you can also make half of our recipe right here)

  • 2 tbsp. (30g) further virgin olive oil

  • 1/2 onion, dices

  • 3/4 cup (100g) frozen peas

  • Salt

  • Contemporary black pepper

  • 10.5 oz. (300g) bucatini

  • 5 oz. (150g) prosciutto cotto or ham, chopped

  • 3.5 oz. (100g) grated Parmigiano Reggiano cheese

  • All-purpose flour

  • Bread crumbs

  • Vegetable oil (or different impartial oil of your alternative)

If making your besciamella sauce contemporary, permit it to chill all the way down to room temperature prematurely. Put a big pot of water on to boil. Whereas it comes as much as temp, you may cook dinner the peas.

Place the olive oil and diced onion in a small pan or pot over medium warmth. Sauté the onions till they’re tender and barely translucent, then add the frozen peas and a little bit little bit of heat water—simply sufficient to maintain some liquid within the pan. Carry to a simmer and season with salt and black pepper to style. Prepare dinner the peas for 10-Quarter-hour. Whereas they cook dinner, proceed so as to add a little bit little bit of heat water as mandatory to take care of some simmering moisture within the pan. When completed, let the surplus water thicken and set the peas apart for later.

When the water involves a rolling boil, salt it generously. Break the bucatini roughly into thirds, and add into the water. Prepare dinner as directed, however for 3 minutes lower than the really useful “al dente” cook dinner time. Drain fully.

In a big mixing bowl, mix the pasta, besciamella, cooked peas, prosciutto, and parmigiano cheese. Combine all collectively completely, then pour right into a deep, flat-sided dish. We used a 8-inch (20cm) spherical baking dish, however sq. works and something of an identical measurement is okay, offered it’s of an acceptable measurement in order that the pasta fills it as much as a depth of not less than 2 inches (5cm). Flatten the highest of the pasta with a spatula and let the pasta cool fully to room temperature.

In a mixing bowl, whisk just a few spoonfuls of all-purpose flour with water—modify the ratio as essential to make a skinny batter with a consistency just like buttermilk. In one other bowl, place just a few cups of dry bread crumbs.

Reduce the chilly, hardened pasta into roughly eight equal items. Should you used a sq. pan, you may reduce it into squares or rectangles. Should you used a spherical pan you may reduce it into wedge slices (like a pie). Double batter and bread each bit: first dip them totally within the batter, then coat them fully in bread crumbs, then repeat each steps.

Fill a small pot with about 3 inches (7.5cm) of vegetable oil and convey as much as medium/excessive warmth. When you may drop a bread crumb in and it begins to bubble instantly, the oil is scorching sufficient to fry. Fastidiously drop one frittatina at a time into the oil. Fry, turning often with two forks, till golden brown on all sides. Take away to a paper towel to empty.

Serve heat and contemporary. Buon appetito!

Need to strive one other Italian fried pasta variation? Take a look at make “Pasta Chips!” Should you favored this avenue meals deal with, you then would possibly get pleasure from Crocchette di Riso!

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