• Appetizers

Frittatine di pasta napoletane

/5
Recipe by
CookwithFez
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Recipe by
CookwithFez
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INGREDIENTS

Main Filling

  • 400 g Bucatini Pasta di Gragnano IGP

  • 200 g Fresh shelled peas

  • 150 g Fior di latte cheese (dried and diced)

  • 100 g Smoked bacon, diced

  • 100 g Cooked ham, diced

  • 2 Shallots, finely chopped

Besciamella Sauce

  • 75 g Butter

  • 75 g All-purpose flour (00)

  • 750 ml Whole milk

  • Salt and nutmeg, to taste

Batter and Coating

  • 300 g All-purpose flour (00)

  • 400 g Cold sparkling water

  • 400 g Panko breadcrumbs

For Frying

  • 1.5 L Seed oil (e.g., sunflower or peanut oil)

For Garnish

  • Parmigiano Reggiano, grated

  • Fresh chives, finely chopped

INSTRUCTIONS

  • Prepare the Besciamella Sauce
    In a saucepan, melt the butter over medium heat. Add the flour and whisk to form a roux. Let it toast slightly until golden, then gradually add the milk in stages, whisking constantly to avoid lumps. Cook until thickened. Season with salt and nutmeg to taste. Set aside to cool.

  • Cook the Filling
    In a separate pan, sauté the chopped shallots in a bit of butter until golden. Add the diced smoked bacon and cooked ham. Cook for 5–6 minutes. Add the fresh peas and cook for another 5–6 minutes. Remove from heat.

  • Cook and Prepare the Pasta
    Cook the bucatini in boiling salted water until about 75% done (still very al dente). Drain and rinse under cold water to stop the cooking. Cut the bucatini into smaller pieces (about 5–6 cm lengths).

  • Combine and Set the Filling
    In a large bowl, mix the cooled besciamella with the pasta, sautéed peas and meats, diced Fior di latte, and a generous handful of grated Parmigiano. Spread the mixture evenly between two sheets of parchment paper in a large baking dish. Refrigerate for at least 2 hours, until fully set.

  • Shape and Bread
    Once firm, cut the chilled mixture into large rectangular pieces. Prepare the batter by mixing the cold flour with cold sparkling water until smooth. Dip each rectangle into the batter, then coat thoroughly with panko breadcrumbs.

  • Fry
    Heat seed oil in a deep fryer or pot to 170–175°C. Fry each piece for 4–5 minutes, or until golden brown and crispy. Drain on paper towels.

  • Serve
    Garnish with more grated Parmigiano and chopped chives. Serve hot.

Creator
CookwithFez
Federico’s passion for food started at a very young age, cooking beside his mother. What began as a family tradition turned into a true lifelong passion. A self-taught cook, Federico learned by reading, tasting, and constantly striving to improve.
He loves preparing traditional recipes for friends and family, as well as reimagined dishes that showcase his creative and original flair—always with great attention to visual presentation. After university, he faced a choice: an office job or following his passion in the kitchen. He followed his heart, and that’s how his Instagram page @cookwithfez was born, where he shares delicious recipes. Federico is a creative individual, deeply focused on high-quality ingredients and always eager to experiment.