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Neapolitan Pasta Frittatas

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Difficulty People Time
Easy 4 20 minuti
Ingredients
350 g spaghetti
500 mL bechamel Sterilgarda
150 g diced ham
100 g frozen peas
150 g 00 flour
250 mL warm water
2 eggs
to taste breadcrumbs
to taste peanut seed oil
to taste extra virgin olive oil
to taste salt
to taste black pepper
to taste nutmeg
Prepare this recipe with:

Béchamel Sauce

500 ml

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Preparation
  1. Blanch the peas until tender. Drain and set aside.
  2. Cook the spaghetti in boiling salted water for the cooking time indicated on the package. Drain, transfer to a large bowl and season with a drop of olive oil.
  3. Add the Sterilgarda Béchamel, the ham cubes, the peas, a grating of nutmeg and a generous grinding of pepper.
  4. Mix and let rest until lukewarm.
  5. Line a baking sheet (or tray) with parchment paper and transfer the seasoned pasta onto it. Level it with the back of a spoon and then place in the refrigerator for at least 2 hours.
  6. Once the resting time has elapsed, remove the pan and use a circular pastry cutter of about 6-8 cm in diameter to cut out many discs of dough.
  7. Prepare the soft batter using the flour, about 250 ml of water and a pinch of salt.
  8. Dip the dough discs first in the batter, then in the breadcrumbs, then in the beaten egg and again in the breadcrumbs.
  9. Fry the frittatine in boiling seed oil for a few seconds, taking care to brown them on both sides.
  10. Drain them and place them on kitchen paper.
  11. Serve the Neapolitan pasta frittatas piping hot.

RUSTIC LECCESE

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