NeapolitanItalian
Neapolitan Frittatina - Stuffed Version
by Manu Food · 60K subscribers on YouTube
The stuffed Neapolitan frittatina: a fried pasta ball filled with a meat ragù, coated in batter only.
- Difficulty
- medium
Ingredients
15 items- Bucatini
- Béchamel Saucefor the pasta base and the filling
- Grated Cheese
- Black Pepper
- Onionfor the filling
- Extra Virgin Olive Oilfor the filling
- Ground Meat
- Tomato Paste
- Tomato Passata
- Peasfor the filling
- Cooked Hamcubed, for the filling
- Flourfor the batter
- 1 pcsEggfor the batter
- Waterfor the batter
- Saltfor the batter and filling, to taste
Method
- Cook the bucatini al dente and cool under cold water, as for the classic version.
- Prepare the filling: in a pan, sauté onion in extra virgin olive oil, add ground meat and brown. Add a couple of tablespoons of tomato concentrate and four tablespoons of tomato passata. Season with salt and pepper. Add peas and cubed cooked ham, finally a couple of tablespoons of béchamel for creaminess.
- In a stand mixer (or by hand), mix the cold pasta with béchamel, cheese, and pepper until the pasta breaks into small pieces. (Alternatively, cut the pasta with scissors or a knife and mix by hand.)
- Transfer the pasta mixture to a tray, level, and refrigerate for at least 2-3 hours.
- Take a portion of cold pasta, form a ball, make a hollow in the center, and fill with a spoonful of filling. Close and compact.
- Shape using a ring cutter lightly oiled, pressing to compact.
- Prepare the batter: mix water, flour, one egg, and a pinch of salt until smooth.
- Dip each stuffed frittatina in batter.
- Fry in hot oil for 4-5 minutes until golden.
- Drain on paper towels and serve.
