Neapolitan Pasta Frittatine

Method

1. Prepare the béchamel: melt butter in a saucepan, add flour and stir to form a roux, then gradually add milk while stirring. Season with salt, nutmeg, and white pepper. Cook until thick and set aside.
2. Cook the bucatini in boiling salted water for only 5 minutes (not the full cooking time). Drain, rinse under cold water, and toss with a drizzle of oil to prevent sticking.
3. Cut the bucatini into small pieces (about 1-2 cm) to make them easier to handle.
4. In a large bowl, combine the cut bucatini with all the béchamel, diced cooked ham, grated Parmesan, and peas. Mix well.
5. Line a springform pan with parchment paper, pour the mixture into the pan, and spread evenly. Cover with plastic wrap and refrigerate for at least 3-4 hours, or overnight, until firm.
6. Remove the set pasta block from the fridge. Using a round cookie cutter or a glass, cut out individual frittatine. Gather the scraps, re-press to even thickness, and cut more.
7. Prepare a light batter by whisking flour and water until smooth, the consistency should be coating but not too thick.
8. Dip each frittatina into the batter, coating well, and immediately fry in hot oil (170-180°C) until golden brown. Fry a few at a time, not overcrowding the pan.
9. For extra crispiness, give a second fry: once the first batch is done, fry them again briefly until deeper golden and very crunchy.
10. Drain on paper towels and serve hot.