Frittatini di Pasta Bucatini

Frittatini di pasta is an ancient Neapolitan street food served at the pizzeria or rotisserie. Neapolitan street food is much loved by Neapolitans and tourists alike.

Tradition has it that it is prepared with long pasta, generally spaghetti or bucatini. These pastas are then combined with béchamel, cooked ham, peas and mozzarella, dipped in a simple batter of water and flour, then covered in breadcrumbs and fried.

Together with crocchè (potato croquette), arancini (breaded rice balls), and scagliozzi (fried polenta bites), it is the protagonist of the famous ‘cuoppo fritto’, a paper cone full of delicious fried delights, a tradition of Neapolitan cuisine dating back to 1800.

INGREDIENTS for 15 – 16 frittatini

• 500 g Bucatini
• 200 g Cooked ham
• 100 g Peas
• 50 g Parmigiano Reggiano DOP
• 1 clove Garlic
• Extra virgin olive oil to taste
• Salt to taste
• 1 liter Béchamel sauce
• Salt to taste

FOR THE BATTER

• 500 g Water
• 225 g 00 flour
• Readymade or fine breadcrumbs (optional)
• 1.5 liter Peanut oil for frying

PREPARATION

1. Cut the ham into slices, then into strips and finally into 0.5 cm cubes. Heat a drizzle of oil in a pan with the garlic over medium heat and then add the ham cubes and the peas.
2. Sauté for a few moments, season with salt, remove the garlic and set aside. At this point you can cook the pasta in boiling salted water; calculate 2-3 minutes less than the cooking time indicated on the package.
3. Drain the pasta and pour out onto a cutting board then chop coarsely with a knife. Transfer the bucatini to a large mixing bowl, then pour in the béchamel sauce.
4. Add the ham and pea filling and the grated Parmigiano Reggiano DOP. Mix well with a spoon.
5. Lay out a fairly large sheet of baking paper on the work surface and pour the mixture on top. Shape it to obtain a 50 cm roll 20. Wrap the baking paper well around the roll, seal the ends and leave to harden in the fridge for at least a couple of hours until completely cooled and firm.
6. Prepare the batter by pouring the water onto the flour while mixing with the whisk until you obtain a smooth, lump-free batter.
7. When the roll has firmed and cooled cut out 15 – 16 disks, 3 cm thick each. If necessary, you can shape them with your hands to return the circular shape. Then dip the frittatini in the batter, drain and roll them in the breadcrumbs.
8. Coat the frittatine evenly, then place them on a tray lined with baking paper.
9. Heat the oil to 170°-180°, then dip 2-3 pieces at a time 30.
10. Let them brown for a few minutes, then drain on absorbent paper. Your Neapolitan pasta frittatini are ready, enjoy them hot!