Pasta frittatas are one of those dishes that smell like home and the good old habits. They originate from the simplicity and ingenuity of Neapolitan kitchens, where nothing was wasted and even a bit of leftover pasta became a delicious dish. Golden and crispy on the outside, soft and creamy on the inside, pasta frittatas are perfect to serve hot, perhaps during a family dinner or a lunch with friends. Each bite encloses all the flavor of tradition: pasta bound by béchamel sauce, the scent of ham, and the melty taste of cheese. A simple but heartfelt recipe, bringing the warmth and conviviality typical of Neapolitan cuisine to the table. Now follow me into the kitchen, I’ll show you how to prepare pasta frittatas!
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- Difficulty: Medium
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz bucatini
- 1.4 oz diced cooked ham
- 1.4 oz peas
- 1 tbsp extra virgin olive oil
- 1 clove garlic
- 3 tbsps grated parmesan
- to taste salt
- to taste pepper
- 7 oz béchamel sauce
- 3.5 oz all-purpose flour
- 4.2 oz water
- to taste pepper
- 6.3 cups sunflower seed oil
- to taste breadcrumbs (for breading)
Useful tools for preparing pasta frittatas
- 1 Bowl
- 1 Slotted Spoon
Preparation of Pasta Frittatas
The preparation of pasta frittatas involves several steps, but with a bit of organization, it will become very simple! The first operation to do is to prepare the béchamel sauce, you can make it by following the recipe indicated here once made, let it rest at room temperature.
In a saucepan, heat a tablespoon of oil with a clove of garlic, as soon as it starts sizzling, add the diced ham and peas, stir for a few minutes over high heat, season with salt and pepper and turn off the heat (remember to remove the garlic clove).
Cook the bucatini in slightly salted boiling water, drain them and then transfer them to a cutting board and chop coarsely. Transfer the pasta, béchamel sauce, and ham and pea mixture into a bowl, add plenty of grated parmesan and mix well.
Line a baking dish (for this dose I used one about 10×6 inches) with cling film, pour the pasta and level with the help of a spatula, cover with more cling film and let it rest in the fridge for at least a couple of hours.
Prepare the batter by mixing water and flour until creating a liquid mixture, add a bit of pepper. Retrieve the pasta and cut into 6 squares, then dip them first in the batter and then coat the frittatas with breadcrumbs and fry in hot oil.
After frying, drain our frittatas on absorbent paper and let them rest for a few minutes before serving.
An extra tip:
Choose the right pasta: bucatini or thick spaghetti are perfect because they hold up well during cooking and absorb the béchamel without falling apart. Avoid pasta that is too thin, as it could break.
Don’t overdo it with the béchamel: it should bind the pasta but not make it too liquid. A creamy and compact consistency is ideal for easily forming the frittatas.
Let the mixture cool thoroughly: once all the ingredients are mixed, let the pasta rest in the refrigerator for at least an hour. In this way, the frittatas will hold their shape better during frying.
Double breading for a perfect crust: pass each frittata first in flour, then in egg, and finally in breadcrumbs. If you want a crust that is even crunchier, repeat the operation a second time.
Slow and golden frying: fry a few frittatas at a time, in plenty of hot but not boiling oil (around 338°F). This way they will cook evenly, remaining crispy outside and soft inside.
Serve them hot but not boiling: as soon as they are fried, let them rest for a couple of minutes on absorbent paper. This removes excess oil and allows you to enjoy them better, with the cheese still melty.
