Neapolitan PASTA FRITTERS embody the essence of Neapolitan cooking, delighting the palate with an irresistible blend of flavor and tradition. This dish, born from the simple use of leftover pasta, has established itself as a gastronomic icon of Naples. With a crisp exterior and a soft, savory core, they are a staple in Neapolitan fry shops and on family tables.
The recipe for pasta fritters is passed down from generation to generation, with many small variations, bringing families together around the stove. The combination of leftover pasta, béchamel, cheese, peas and ham becomes a celebration for the senses, evoking the authentic flavors of Neapolitan tradition. Each bite is a trip through time: with their genuine taste and simple yet irresistible goodness, these fritters are ready to win the hearts of anyone who tries them. Enjoy your journey through the flavors of Naples!
YOU MAY ALSO LIKE:
- Difficulty: Easy
- Cost: Medium
- Rest time: 6 Hours
- Preparation time: 25 Minutes
- Portions: 4-6 servings
- Cooking methods: Stovetop, Frying
- Cuisine: Italian
Ingredients
- 10.6 oz bucatini pasta
- 5.3 oz cooked ham (diced)
- 1 cup peas
- 1/4 onion
- 4.4 oz smoked provola (or caciocavallo)
- 2.1 oz Parmigiano-Reggiano (Parmesan)
- to taste salt
- to taste extra virgin olive oil
- 2.5 cups milk
- 4 tbsp butter
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1.25 cups water
- 1.5 cups all-purpose flour
- breadcrumbs
- 4.25 cups vegetable oil (for frying)
Tools
- 3 Pots
- 1 Bowl
- 1 Baking tray
- 1 Hand whisk
- Parchment paper
- 1 Plastic wrap
- 1 Ring mold
- 1 Small saucepan
PREPARATION: NEAPOLITAN PASTA FRITTERS
In a small saucepan, melt the butter over moderate heat. Then add the flour, mixing with a whisk to avoid lumps.
Once the roux reaches a pleasant light-brown color, remove from the heat and pour in the warm milk little by little, continuing to stir.
Return to the heat, reduce the flame and cook for another 5 minutes, stirring continuously. Add the nutmeg and stir. You should obtain a béchamel that is not too runny.
In a skillet, add a drizzle of oil and sauté the onion. Then add the peas, cover them with water, season with salt and pepper, and cook for 10 minutes or until the water has evaporated.
Bring plenty of salted water to a boil. Add the bucatini broken in half and cook for 5 minutes.
Drain them, place them in a large bowl and drizzle with some oil so they don’t stick together. Mix and add the béchamel, the peas, the diced ham, the Parmesan and the provola.
Mix everything together.
Line a baking tray with parchment paper, pour the pasta onto it and compact it well with a spatula or spoon. Cover with plastic wrap and transfer to the fridge to set for at least 6 hours.
The best option is to prepare it the night before.
After resting, take the pasta out and cut it with a ring mold of 2 3/8–3 1/8 in or, if you don’t have one, cut it with a knife. You can rework the scraps to make more fritters.
In a bowl mix the flour with the water until you get a smooth batter, thick enough to coat the pasta fritters. Once dipped in batter, you can also roll them in breadcrumbs for a crispier and more indulgent pasta fritter.
Fry them in hot oil over low heat until golden. It will take about 5 minutes per fritter so that the heat reaches the center, melting the cheese and making the béchamel creamy.
Drain the pasta fritters and let them rest on absorbent paper. Then enjoy them piping hot.
STORAGE
Once breaded, if you don’t eat all the fritters immediately you can freeze them.
