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https://www.raiplay.it/programmi/esem... - Antonio prepares the very traditional Campania pasta frittatine. First he cooks the spaghetti and drains it 2 minutes before it is completely cooked. After pouring it into a bowl, he chops it up with scissors. Antonio then prepares a classic béchamel sauce with butter, flour, milk, salt, pepper, nutmeg and mixes it in the bowl with the spaghetti. He then adds the peas, pecorino, grated cheese, eggs, diced salami, caciocavallo, basil, salt and pepper. After mixing well, he transfers it to a baking tray lined with cling film, smoothes it out with his hands and covers with more cling film. After letting the pasta cool for two hours in the freezer, he turns it out and cuts it into cubes. Antonio creates a quick batter by mixing water and 00 flour, then dips the squares in it and finally coats them in breadcrumbs. He fries the squares in peanut oil until golden brown. Ingredients 500 g spaghetti 2 eggs 1 egg yolk 40 g pecorino cheese 40 g grated cheese 180 g mixed cold cuts 100 g peas 100 g caciocavallo cheese fresh basil salt and pepper For the béchamel sauce: 500 g milk 50 g butter 60 g 00 flour a pinch of nutmeg For the batter: 700 g water 550 g 00 flour 350 g breadcrumbs For frying: 1 l peanut oil