Frittatina di maccheroni | Carlo Florence chef

Ingredients

• 175 g bucatini
• 125 g diced cooked ham
• 150 g peas
• 150 g diced smoked provolone
• 25 g grated parmesan
• 5 deciliters of nice thick bechamel
• 1 small onion
• For the batter:
• 2.5 dl of very cold water
• 150 g flour
• Breadcrumbs
• Break the bucatini into 4 and boil them in salted water, leaving them very al dente.
• In a pan, fry two/three tablespoons of oil, and a little finely chopped onion, add the peas, and cook for about ten minutes.
• Cut the cooked ham and provolone cheese into cubes
• After letting the dough rest, use a 6-centimeter diameter pastry cutter to form many timbales.
• Prepare a batter with 2.5 dl of cold water, 150 g of flour, and a pinch of salt.
• Dip the “frittatine” in the batter, coat them in breadcrumbs, and fry them in plenty of boiling oil until they are golden (I usually cook them in the air fryer with the same result).
• Appetizers