The Neapolitan pasta frittatas are one of the symbols of Neapolitan street food that I absolutely love!
After enjoying them in the alleys of Naples in the classic mixed “cuoppo,” I just had to replicate them at home. I made them for dinner and they were gone in a flash!
The Neapolitan pasta frittatas are easy to prepare, and you can make them in two steps.
In the first step, you can make the pasta the day before to better compact the ingredients with the béchamel, then proceed to the second step of frying when needed.
It’s amazing that a few simple ingredients give rise to a true delicacy, a specialty that will stay in your heart once you’ve tasted it.
You can prepare the Neapolitan pasta frittatas for various occasions: for an appetizer dinner with your friends on Saturday night or for the savory buffets of your events.
They are also perfect for a picnic outdoors as they are also excellent at room temperature.
In short…. Every occasion is the right one to prepare them!
- Portions: 15 Pieces
- Cooking methods: Frying, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 5.3 oz spaghetti
- 3.5 oz cooked ham cubes
- 3.5 oz smoked provolone
- 1.75 oz grated Parmesan cheese
- to taste white pepper
- to taste vegetable oil for frying
- 2 cups milk
- 0.7 oz butter
- 3 tbsp grated Parmesan cheese
- to taste salt
- to taste flour
- to taste water
- 7 oz flour
- 1 cup water
- to taste salt
Steps
Let’s start by preparing the béchamel sauce by pouring the milk into a saucepan with the butter, grated Parmesan cheese, and salt.
Put it on the stove and bring it to a boil.
Meanwhile, prepare the batter with flour and water. When the milk comes to a boil, gradually pour it into the milk.
Stir until the béchamel thickens; for this recipe, we need a nice thick béchamel.
Turn off the heat and let it cool.
Meanwhile, cook the spaghetti.
I used square spaghetti from Molisana, but bucatini will also work.
Prepare the frittata filling: small cubes of cooked ham and julienned smoked provolone.
Drain the pasta and cool it under running water, then place it in a large bowl.
Incorporate the béchamel and mix.
Add the rest of the ingredients: ham, provolone, grated Parmesan cheese, and season with white pepper.
Mix well.
Pour into a baking dish and let the ingredients compact for at least 3-4 hours in the refrigerator.
After the resting time, prepare the batter for frying.
Mix the flour with water, adding a bit of salt.
Cut the pasta into squares, dip them in the batter, and fry them in hot oil until golden on both sides.
The Neapolitan pasta frittatas, golden on the outside and with a soft, creamy, and rich heart, will send your taste buds into ecstasy!
