Pasta omelettes: crunchy and delicious Neapolitan morsels! скачать в хорошем качестве

Pasta omelettes: crunchy and delicious Neapolitan morsels!

Find out how to prepare tasty Neapolitan pasta frittatas, a typical recipe from Campania which involves the use of leftover pasta in a creative and delicious way to recycle it. Discover all the secrets for perfect frying! 😊 SUBSCRIBE TO THE CHANNEL ➡️ bit.ly/LaCucinadiSonia RECIPE: https://www.soniaperonaci.it/frittati... 🍳 INGREDIENTS 🍳 Ingredients For pasta Spaghetti or bucatini 400 g Extra virgin olive oil to taste Medium eggs 2 Frozen peas 110 g Mixed cured meats (salami, bacon, mortadella, ham) 150 g Seasoned caciocavallo (pecorino or provola) 80 g Pepper as needed For the bechamel 00 flour 50 g Butter 50 g Fresh whole milk 500 g Salt to taste Pepper as needed Nutmeg to taste To cover Water 650 g 00 flour 500 g For frying peanut seed oil 1 l 🍳 PREPARATION 🍳 00:00 - Introduction to Neapolitan Pasta Frittatas Neapolitan pasta omelettes are a delicious traditional snack, perfect for picnics or packed lunches. In this article, we will guide you step by step in preparing this dish rich in flavor and tradition, using simple ingredients and authentic techniques. You will discover how to transform simple spaghetti into a true culinary delight! 00:07 - Preparation of Béchamel for Pasta Frittatas The first step in creating pasta omelettes is preparing the béchamel sauce. This creamy sauce is essential for binding the ingredients. In a pan, melt the butter, add the flour, mix and then gradually add the milk. Add salt, pepper and nutmeg to enrich the flavor. Let the sauce thicken and then transfer it to a bowl to cool. 01:01 - Selection and preparation of ingredients For your Neapolitan pasta omelettes, you can choose from various cheeses and cured meats. Cut the caciocavallo or cheese of your choice into cubes, avoiding soft ones. Do the same with cured meats, such as salami, ham, bacon or mortadella. Remember, the tastier, the better! 03:18 - Cooking the Pasta and Adding the Ingredients Cook the spaghetti or bucatini in salted water, taking care to leave them al dente. Once the pasta has been drained, mix it with the bechamel. Then add beaten eggs, diced cheese, cured meats, peas and pecorino romano DOP. Mix well to evenly distribute the ingredients. 04:58 - Preparing and Freezing Omelettes Pour the mixture into a baking dish lined with cling film. Cover the dough tightly and use plastic wrap to easily remove the block of dough from the baking dish after freezing. This step is crucial to obtain perfect cubes for frying. 06:30 - Frying Pasta Omelettes After freezing and cutting the mixture into cubes, prepare a batter that is neither too liquid nor too dense with water and flour. Dip each cube into the batter and fry in peanut oil at 175° until golden. Drain the omelettes on absorbent paper. 09:00 - Serve the Neapolitan Pasta Omelettes Serve your pasta omelettes hot and crunchy. For an authentic touch, present them in a cuoppo, the classic paper cone used in Naples for fried foods. Enjoy the intense flavors and unique texture of this traditional Neapolitan dish, perfect for any occasion!