The recipe of the Neapolitan frittatine, here's how to prepare these delicious fried stuffed timbales!
Le Neapolitan frittatine They are small fried timbales of pasta with the béchamel sauce stuffed with salami or cooked ham and peas.
You can find them in all Neapolitan rosticcerie and are easy to prepare at home.
They are really delicious, try it!
It is a recipe not dissimilar, but with important differences, to that of the croquettes (or ordurda) of pasta.
Ingredients (for 10 frittatine)
- 250 gr bucatini
- 1 pack of bechamel
- 100 grams of peas
- 100 grams of salami
- 120 gr of mozzarella (if you prefer, scamorza or provola)
- grated parmesan and / or grated pecorino romano
- pepper to taste
- white wine to flavor
For the breading
- 150 ml of water
- 100 grams of flour
- 1 shaved spoon of salt
- 150 grams of breadcrumbs
Preparation
Cook the peas in a soffrittino onion (finely chopped) with olive oil. Blend with the wine.
Cook the bucatini for half the cooking time indicated on the package. Drain, cut them coarsely with a scissors and season with all the ingredients: the béchamel, the peas, the salami and / or the cooked, the mozzarella cut into thin pieces, the Parmesan and / or grated pecorino.
Pour the bucatini seasoned in a non-stick pan and level everything well. Let it rest in the fridge for at least an hour and a half. You can form timballini with a coppapasta but also using an inverted glass (the diameter is more or less the same).
Pass each dough of pasta first in the batter and then in the breadcrumbs.
Let them rest in the fridge for an hour.
Before frying the omelettes in plenty of hot oil, sauté them in the breadcrumbs. Once fried, pass them on absorbent paper to remove excess oil.
They're going to eat just ready.
Photo Credits | VIA
