Pasta frittatine are one of the best things in Neapolitan street food. In any rotisserie or fry shop in the city you can taste this specialty and I assure you that once you try it, it will remain in your heart forever;) If you cannot come and taste them on site, today I give you the recipe to prepare Neapolitan pasta omelettes at home , the recipe is really simple and worth trying. You can serve them as an appetizer, an aperitif or prepare them if you decide to have a picnic and want to bring a more than greedy packed lunch with you, the pasta frittatas are best freshly fried, but even at room temperature they will not leave you disappointed. Well friends, this morning I am struggling with various fried foods that I wanted to try for some time, all things that I will have to see to whom "to sell" because Ivano is on a strict diet and I can not bring home these things, now we go on with grilled vegetables and salads and I keep him company by observing his diet, sob. Well, at least here in the office I have the girls who keep me company by tasting what I prepare;) I'll leave you with today's recipe and I'm going to pick up the kitchen again, a kiss and see you soon: *
How to make pasta frittatine
Put a large pot full of salted water on the fire and cook the bucatini al dente.
Blanch the peas.
Meanwhile, prepare the béchamel.
Melt the butter in a saucepan, then add the flour.
Mix well, then slowly start adding the previously heated milk, diluting the roux.
Put the saucepan back on the stove, add salt and nutmeg and bring to a boil to thicken, stirring constantly.
Cut the provolone and ham into cubes and pour the well-drained bucatini into a bowl.
Season the bucatini with bechamel, peas, provolone and ham,
then pour everything into a pan of about 20cm x 20cm and leave them in the fridge for at least a couple of hours to compact.
Prepare the batter by mixing flour, water, a pinch of salt and a sprinkling of pepper in a bowl, beating with a whisk to prevent lumps from forming.
After 2 hours, take the pan back.
With a pastry cutter of about 8cm, cut the molds. Compact the leftover dough and use it to form the last omelettes.
Take an omelette, dip it in the batter,
then fry it in hot oil, turning it to brown it on all sides.
Repeat the process for the other omelettes.
As they are ready, place them on a plate lined with absorbent paper
Serve the pasta omelettes hot.