Neapolitan pasta fritters

By GialloZafferano · 180 min

Ingredients

Instructions

1. Make the béchamel: heat the milk in a saucepan. In another pot, melt the butter, then add all the flour at once and stir with a whisk until golden.
2. Whisk in the hot milk a little at a time, stirring constantly to avoid lumps. Add salt and keep cooking until thick, then season with nutmeg.
3. Move the cream to a bowl, cover with plastic wrap and let it cool at room temperature.
4. Make the filling: cut the ham into slices, then strips, then 0.2-inch cubes. Warm a drizzle of oil with the garlic over medium heat for a few moments, then add the ham and peas.
5. Sauté briefly, season with salt, then remove the garlic and set the filling aside.
6. Cook the bucatini in boiling salted water for 2-3 minutes less than the package time. Drain on a cutting board and roughly chop.
7. Put the bucatini in a large bowl, add the béchamel, the ham and pea filling and the grated Parmigiano Reggiano PDO, then mix well with a spoon.
8. Spread a large sheet of parchment on the counter, pour the mixture on it and shape a roll about 20 inches long. Wrap tightly, seal the ends and chill in the fridge for at least a couple of hours.
9. Make the batter: pour the water onto the flour while whisking until smooth and lump-free.
10. Cut the chilled roll into 15 disks about 1.2 inches thick, reshaping them by hand if needed. Dip each fritter in the batter, drain, then coat in breadcrumbs.
11. Coat evenly, place on a parchment-lined tray. Heat the seed oil to 340°F-356°F and fry 2-3 pieces at a time.
12. Brown for a few minutes, then drain on absorbent paper. Serve hot.

Summarized from GialloZafferano's video. Watch it for the details.

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