Neapolitan Style Frittata/Frittatine di Maccheroni con Besciamella
Makes 15 to 24 patties, depending on the size of the cookie sheet
Ingredients
- FOR THE BASCIAMELLA SAUCE
- 1 stick butter
- 3/4 cup flour
- 4 cups milk
- Salt
- FOR THE DISKS
- 1 pound bucatini
- 1 tablespoon Filippo Berio extra light olive oil
- 1 small onion, minced or cippoline
- 1 cup peas
- Salt and pepper to taste
- 1/2 pound cooked ham, diced
- 1/2 pound fresh mozzarella in bits
- 1/4 cup grated Parmigiano Reggiano
- 1/4 cup grated Pecorino
- FOR THE BATTER
- 2 cups flour
- Water to make a thick dense paste
- Bread crumbs to coat
- Ingredients
Directions
- Directions
- FOR THE BASCIAMELLA SAUCE
- In a 2 quart saucepan melt the butter and whisk in the flour to make a smooth and not browned paste. Slowly add the milk and whisk until mixture is thick. Stir in salt to taste. Cover and keep warm.
- FOR THE DISKS
- Cook the bucatini in 4 quarts of salted water until al dente. Drain, cook and cut the pasta with a scissors into thirds. Place in a large bowl and set aside.
- In a small sauté pan heat the olive oil; add the onion and cook until it softens. Stir in the peas and salt and pepper to taste. Add pea mixture to the bucatini along with the cream sauce, ham, mozzarella and grated cheeses. Mix well.
- Oil a non -stick rimmed baking sheet.
- Spread and compact the mixture onto the baking sheet to an even thickness. Cover with foil and refrigerate at least an hour.
- Use a 3 inch round cookie cutter and cut out disks. Coat each disk in the flour/water paste mixture and then in bread crumbs.
- Place the disks on baking sheets and return to the refrigerator for at least an hour.
- When ready to cook, heat 6 cups light olive oil in a heavy duty deep pot. Fry a few at a time until golden brown.
- Drain on absorbent paper.
This recipe was featured on Season 24 - Episode 2423.
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