Pasta Frittatas

Pasta frittatas are a typical dish of Neapolitan cuisine, ideal as an appetizer or as a delicious snack. It is a very tasty dish that usually consists of short pasta wrapped in a thick cream and then fried. Now I will explain how to prepare them in the Italian way.

Ingredients

• 250 g of short pasta (such as macaroni or mezzi paccheri)
• 200 g of thick béchamel sauce
• 100 g of diced cooked ham
• 100 g of peas (frozen ones too)
• 100 g of mozzarella or smoked provola cheese
• 2 eggs for breading
• Bread crumbs as needed
• Grated Parmesan cheese as needed
• Salt and pepper as needed
• Oil for frying

Preparation

1. Cook the pasta in plenty of salted water according to the instructions on the package, draining it 2-3 minutes before the recommended time to keep it al dente.
2. In a pan, sauté the peas with a drizzle of oil and, if necessary, add a little water until cooked through.
3. Prepare the béchamel sauce or use a ready-made one, making it thicker with the addition of grated Parmesan cheese, then let it cool.
4. In a bowl, mix the pasta with the béchamel, the diced cooked ham, the peas, the diced mozzarella or smoked provola, salt and pepper until you get a homogeneous mixture.
5. Take portions of the mixture, form balls or cylinders and coat them first in the beaten eggs and then in the breadcrumbs for breading.
6. In a deep frying pan, heat plenty of oil and, when it is very hot, fry the pasta frittatas until they are golden and crispy.
7. Drain the frittatas on paper towels to remove the excess oil and serve them hot.

Curiosity

Pasta frittatas have humble origins and began as a way to reuse leftover pasta and béchamel sauce. Over time, they have become a must on the menus of bars and fry shops, especially in Naples, often served in mini versions for a tasty street food experience.

Frittatas can vary in ingredients: some like to add mushrooms or replace the cooked ham with salami, creating a new taste experience each time.