Frittatine di Pasta Napoletane Recipe
Category: First Courses
Servings: 15
Frittatine di pasta napoletane, a classic Neapolitan dish, combines the richness of pasta with a creamy bรฉchamel sauce, savory prosciutto, peas, and a delightful crisp finish from frying. These bite-sized treats are perfect as a main course or a decadent appetizer at your next meal. Follow this step-by-step guide to recreate this beloved dish from the heart of Naples.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bucatini pasta | 500g |
| Cooked ham (prosciutto cotto) | 150g |
| Frozen peas | 75g |
| Garlic clove | 1 |
| Extra virgin olive oil | q.b. |
| Peanut oil (for frying) | 5l |
| Salt | q.b. |
| All-purpose flour (Farina 00) | 200g |
| Butter | 130g |
| Whole milk | 1l |
| Ground nutmeg | q.b. |
| Water | 325g |
| All-purpose flour (Farina 00) | 200g |
Instructions:
Step 1: Preparing the Bรฉchamel Sauce
- Begin by preparing the bรฉchamel sauce. In a small saucepan, gently heat the whole milk over low to medium heat. Be cautiousโif the milk begins to thicken too quickly, itโs okay. Stir it consistently with a whisk to ensure no lumps form.
- Once the milk is warm and smooth, slowly add in the all-purpose flour (200g) while continuously stirring to prevent clumping. Stir until the mixture thickens into a creamy consistency.
- Season the bรฉchamel with a pinch of salt and freshly grated nutmeg to taste. Once the desired texture is reached, set the bรฉchamel aside and allow it to cool slightly.
Step 2: Preparing the Filling
- While the bรฉchamel cools, prepare the filling. Begin by chopping the cooked ham into thin strips, then into small cubes of about 0.5 cm in size.
- In a separate pan, crush a garlic clove with the skin still on, releasing the flavor. Heat a little extra virgin olive oil in the pan and sautรฉ the garlic until fragrant, taking care not to burn it. Season with a pinch of salt and then remove the garlic. Set the seasoned oil aside.
- Once the ham is prepared and the garlic-infused oil is ready, add the ham to the pan and quickly sautรฉ for a few moments, allowing the flavors to meld. Remove from the heat and set aside.
Step 3: Cooking the Pasta
- Bring a large pot of salted water to a boil. Add the bucatini pasta and cook it for 2-3 minutes less than the recommended time on the package, as it will continue cooking when combined with the other ingredients.
- Once the pasta is al dente, drain it and transfer it to a lightly greased work surface. Drizzle a small amount of olive oil over the pasta to prevent sticking, and gently chop it into smaller pieces using a knife. Allow the pasta to cool to room temperature.
Step 4: Assembling the Frittatine
- Once all the ingredients are at room temperature, add the prepared bรฉchamel sauce over the pasta. Use your hands to mix everything together, ensuring that the pasta is well-coated with the creamy sauce.
- Gently fold in a handful of peas and the sautรฉed prosciutto. Mix everything thoroughly, ensuring that the ingredients are evenly distributed throughout the pasta.
- Now it’s time to form the frittatine. Take small portions of the pasta mixture and shape them into medallions, pressing them lightly with your hands to form compact rounds. Arrange the medallions on a baking tray lined with parchment paper, and let them rest for a few moments before frying.
Step 5: Preparing the Batter and Frying
- Prepare the batter by placing the remaining 200g of all-purpose flour in a bowl. Gradually add water, whisking continuously until you achieve a smooth, lump-free batter.
- Heat the peanut oil in a deep frying pan or pot to around 180ยฐC (350ยฐF). Once the oil is hot, dip each pasta medallion into the batter, ensuring that it’s fully coated.
- Carefully place the battered medallions into the hot oil, frying them until golden brown and crispy, which should take about 2-3 minutes per side. Don’t overcrowd the pan; fry in batches if necessary.
- Once the frittatine are crispy and golden, remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.
Step 6: Serving
- Allow the frittatine to cool slightly before serving. These golden, crispy frittatine di pasta napoletane are best enjoyed warm as a flavorful appetizer or main dish. Serve them on a platter for family and friends to enjoy.
Tips for the Best Frittatine:
- Make sure to not overcook the pasta during the initial boiling. Since the pasta will continue cooking in the pan and the bรฉchamel, a slightly undercooked texture will provide the best result.
- For an extra creamy bรฉchamel, consider using a combination of butter and olive oil for a richer flavor.
- Be mindful of the oil temperature when frying to ensure the frittatine are crispy but not greasy. Too high of a temperature can burn them, while too low may result in soggy fritters.
Enjoy these authentic Neapolitan Frittatine di Pasta for a taste of Italy in your kitchen! Buon appetito!
This recipe is perfect for those who want to experience the delicious, comforting flavors of Naples in a bite-sized form. The crispy exterior, combined with the creamy, flavorful filling, creates an irresistible dish that will leave your guests asking for more. Whether served at a festive occasion or as a casual family meal, these frittatine are sure to impress.
