Napoli Street Food...Frittatine di Pasta by Chef Claudio Campanile

Last week, during chef Claudio Campanile’s lesson on Naples street food, Romina Sodano, director of Mise En Place, asked Which recipe are you going to put on the blog this week?...And at the same time we both responded with a smile Fritatina di Pasta!…


Here it is…

Ingredients
Bucatini pasta 500 gr.
Milk 1 ½ liters
Flour 300 gr
Peanut Oil 3 dl
Grated Parmegiano 150 gr.
Chopped Parsley
Salt and Pepper
Prosciutto Cotto 150 gr
Fior di Latte 200 gr
2 Eggs
Yeast 15 gr
Oil for frying 1 lt
Bread crumbs

Procedure

Prepare a roux with peanut oil and flour. Let it cook for a few minutes and then add boiling milk. Bring to a boil, then remove from heat, add salt and pepper, then let cool. This will be your besciamella needed for the next step.

Cut the prosciutto and fior di latte into small cubes and mix with a portion of the besciamella and put to the side.

Cook the pasta until it reaches the al dente point and place in a casserole dish. Let it cool down and then chop it up into large pieces. Season the pasta with  parmigiano, salt, pepper, parsley and remaining besciamella. Mix well so that it  is nice and compact. Form into small balls, filling each ball with a little bit of the prosciutto and fior di latte mixture that you prepared earlier.

Prepare a frying batter using 200 ml of water, 2 eggs, yeast , salt, and 300 gr of flour. Dip the balls in the batter, then bread them with the bread crumbs.

Fry in hot oil and drain.