Neapolitan pasta frittatine

Neapolitan pasta frittatine are a classic of the Neapolitan street food kitchen, a tasty and flavorful dish often eaten as a snack or appetizer. Here’s how to prepare them:

Ingredients

• 300 g of short pasta (e.g., penne or mezze maniche)
• 100 g of provola or another stringy cheese
• 200 g of béchamel sauce
• 50 g of grated Parmesan cheese
• 2 eggs
• Breadcrumbs as needed
• Frying oil as needed
• Salt and black pepper as needed

Preparation

1. Start by bringing a pot of salted water to boil. Cook your chosen pasta until it is al dente, then drain it and set it aside.
2. In the meantime, prepare a thick béchamel sauce.
3. Cut the provola (or the chosen cheese) into small cubes.
4. Mix the pasta with the still-hot béchamel, cubed cheese, and Parmesan. Season with salt and pepper.
5. Let the mixture cool, then form it into flattened meatballs the size of a small hamburger.
6. Dip the frittatine first in the beaten eggs and then in the breadcrumbs, making sure to cover them well on all sides.
7. Heat plenty of oil in a pan and fry the frittatine until they become golden and crispy on both sides.
8. Drain them on kitchen paper to remove excess oil.

Serve hot and enjoy the rich and stringy flavor of your Neapolitan pasta frittatine!

Curiosity

This dish is typical of Neapolitan culinary tradition and is often served in the historic fry shops of the city. The classic version calls for the use of leftover pasta, making it also perfect as a way to recycle and not waste leftovers.