Neapolitan Fried Pasta Frittatine by @maritoemoglie_incucina

1h

8 servings

🍝

700 g

Bucatini

🫛

400 g

Peas

🧅

1 medium onion

Onion

🧂

10 g

Salt

🫗

Oil

🥩

500 g

Ground beef

🧀

450 g

Scamorza

🥫

1 l

Bechamel

🥣

Batter

🥖

200 g

Breadcrumbs

  1. Chop
    • onion

    Finely chop the onion.

  2. Heat
    • olive oil
    • onion

    Heat 2 tablespoons of olive oil in the frying pan. Sauté the onion until softened.

  3. Add
    • peas

    Add the peas to the pan. Cook for 20 minutes, stirring occasionally.

  4. Add
    • ground beef
    • olive oil
    • salt

    Add the ground beef to a separate hot pan. Cook until browned and no pink meat remains.

  5. Cook
    • bucatini
    • salt

    Bring a large pot of salted water to a boil. Cook the bucatini until al dente.

  6. Drain
    • bucatini

    Drain the bucatini. Transfer it to a large mixing bowl.

  7. Add
    • béchamel sauce
    • ground beef
    • peas

    Add béchamel sauce, cooked beef, and peas to the pasta. Mix until evenly coated.

  8. Dice
    • scamorza cheese

    Dice the scamorza cheese and provola cheese. Fold both cheeses into the pasta mixture.

  9. Press
    • bucatini

    Press the pasta mixture firmly into the baking dish. Refrigerate for at least 180 minutes.

  10. Cut
    • bucatini

    Cut chilled pasta into compact discs with the pasta cutter. Arrange the discs on a clean board.

  11. Whisk
    • egg
    • milk
    • all-purpose flour

    Whisk the eggs, milk, and flour into a smooth batter. Place the breadcrumbs in a second bowl.

  12. Dip
    • bucatini
    • egg
    • milk

    Dip each pasta disc into the batter. Coat it completely with breadcrumbs.

  13. Heat
    • vegetable oil
    • bucatini

    Heat the vegetable oil for deep-frying. Fry the coated discs until deeply golden and crisp.

  14. Drain
    • bucatini
    • Oil

    Lift the frittatine from the oil and drain briefly. Serve hot.

Neapolitan Fried Pasta Frittatine by @maritoemoglie_incucina

1h

8 servings

🍝

700 g

Bucatini

🫛

400 g

Peas

🧅

1 medium onion

Onion

🧂

10 g

Salt

🫗

Oil

🥩

500 g

Ground beef

🧀

450 g

Scamorza

🥫

1 l

Bechamel

🥣

Batter

🥖

200 g

Breadcrumbs

Preparation Steps

  1. Step 1/14

    Finely chop the onion.

    🧅onion
    🔪chef's knife
    🪵cutting board

  2. Step 2/14

    Heat 2 tablespoons of olive oil in the frying pan. Sauté the onion until softened.

    🫒olive oil
    🧅onion
    🍳frying pan

  3. Step 3/14

    Add the peas to the pan. Cook for 20 minutes, stirring occasionally.

    🫛peas
    🍳frying pan

  4. Step 4/14

    Add the ground beef to a separate hot pan. Cook until browned and no pink meat remains.

    🥩ground beef
    🫒olive oil
    🧂salt
    🍳frying pan

  5. Step 5/14

    Bring a large pot of salted water to a boil. Cook the bucatini until al dente.

    🍝bucatini
    🧂salt
    🍲large pot

  6. Step 6/14

    Drain the bucatini. Transfer it to a large mixing bowl.

    🍝bucatini
    🍲large pot
    🥣mixing bowl

  7. Step 7/14

    Add béchamel sauce, cooked beef, and peas to the pasta. Mix until evenly coated.

    🥫béchamel sauce
    🥩ground beef
    🫛peas
    🍝bucatini
    🥣mixing bowl

  8. Step 8/14

    Dice the scamorza cheese and provola cheese. Fold both cheeses into the pasta mixture.

    🧀scamorza cheese
    🧀provola cheese
    🔪chef's knife
    🪵cutting board
    🥣mixing bowl

  9. Step 9/14

    Press the pasta mixture firmly into the baking dish. Refrigerate for at least 180 minutes.

    🍝bucatini
    🍳baking dish

  10. Step 10/14

    Cut chilled pasta into compact discs with the pasta cutter. Arrange the discs on a clean board.

    🍝bucatini
    🍝pasta cutter
    🪵cutting board

  11. Step 11/14

    Whisk the eggs, milk, and flour into a smooth batter. Place the breadcrumbs in a second bowl.

    🥚egg
    🥛milk
    🌾all-purpose flour
    🥖breadcrumbs
    🥣mixing bowl

  12. Step 12/14

    Dip each pasta disc into the batter. Coat it completely with breadcrumbs.

    🍝bucatini
    🥚egg
    🥛milk
    🌾all-purpose flour
    🥖breadcrumbs
    🥣mixing bowl
    🥢tongs

  13. Step 13/14

    Heat the vegetable oil for deep-frying. Fry the coated discs until deeply golden and crisp.

    🫗vegetable oil
    🍝bucatini
    🍳frying pan
    🥢tongs
    🥄slotted spoon

  14. Step 14/14

    Lift the frittatine from the oil and drain briefly. Serve hot.

    🍝bucatini
    🥄slotted spoon

Composition

Ingredients

Types

Grains, Pasta, Vegetables, Legumes, Aromatics, Seasonings, Meat, Beef, Baking, Breadcrumbs

Ingredients

Bucatini, Peas, Onion, Salt, Oil, Ground beef, Scamorza, Bechamel, Batter, Breadcrumbs

Notes

Salt (to taste), Oil (to taste), Scamorza (scamorza or provola, or provola cheese), Bechamel (amount not given, used to bind the filling), Batter (for coating the discs before breading, amount not given), Breadcrumbs (for coating the discs, amount not given)

Allergens

Gluten

Dietetics

Dietary regimen

to inform

Calories

850 kcal

Macro nutrients

Protein: 37g, Carbohydrates: 91g, Fat: 36g, Fiber: 7g

Nutritional Information

Minerals

Calcium: 430mg, Iron: 5.2mg, Sodium: 780mg

Vitamins

Vitamin A: 190µg, Vitamin C: 18mg, Vitamin B12: 1.4µg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Hard (3/4)

Steps

14 steps

Equipments

Utensils

chef's knife, cutting board, frying pan, large pot, mixing bowl, baking dish, pasta cutter, slotted spoon, tongs

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Main Course, Snack, Appetizer

Occasions

Aperitif, Party, Family Meal

Origin

Source

Platform

instagram

Original Creator

@maritoemoglie_incucina

Origin

Cuisine

Italian

Geographic

Italy, Naples

Various

Aspect

Texture

Crunchy, Creamy, Chewy, Melty

Flavors

Savory, Rich, Cheesy, Meaty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Store in an airtight container,Cool completely before storing), freezer : 2 months (Freeze in a sealed container,Reheat from frozen in an oven or air fryer)