Neapolitan omelettes Quick and easy recipe
Neapolitan omelettes : they are pasta frittatine (bucatini or spaghetti) with béchamel, peas and ham. In Naples they are present in all fry shops, bars, pizzerias and pizzerias. The pasta omelette is a timeless classic of our kitchen! Often it becomes a quick lunch, or it is the mid-morning snack (not exactly dietetic!), But also the "whim" at dinner while waiting for the pizza. If you are not lucky enough to be able to taste it in every corner of the city, then try to prepare it at home, you will not regret it!
Ingredients for 7-8 omelettes
- 400 g of ready-made bechamel
- 200 gr. of bucatini
- 4 tablespoons of peas
- 3 tablespoons of grated Parmesan cheese
- 100 gr of diced cooked ham
- salt and pepper
- peanut oil
- 1 pastry cutter
- 200 g of flour and 300 ml of water for the batter
How to make Neapolitan Frittatine
I used a 4 cm diameter pastry cutter, and I got 7-8 omelettes. First of all, cook the peas in salted water for about ten minutes, drain them, let them cool and put them in a bowl together with the very thick béchamel (I used the ready-made one) and the cubes of cooked ham, add the nutmeg to the béchamel if there is any. 'you have and the grated Parmesan.
Break the bucatini into 3 parts, boil and drain one minute before the cooking time indicated on the package, put the bucatini in the bowl with the peas, turn well to mix all the ingredients
distribute the dough evenly in a pan and compact everything well, cover with a sheet of aluminum foil and refrigerate for at least half an hour
cut the omelettes with a pastry cutter for the traditional round shape (or with a knife forming squares)
prepare a quick batter with water, flour and salt, dip the frittatas in the batter
put the oil in a saucepan with high sides and let it heat up, dip the omelettes, a few at a time and fry them for a few minutes (the frying will be by immersion, so it is important that there is enough oil in the saucepan and that the saucepan has the high edges).
Place the omelettes on a sheet of absorbent paper, to remove the excess oil and serve them hot (but also cold the next day they are delicious). And here are your Neapolitan pasta omelettes ready.
WINE PAIRING: Solopaca Bianco or Elba Bianco Doc
For this wine pairing I consulted the site: www.bodegasdevino.org
Enjoy your meal!