- Blanch the peas for 4-5 minutes and cook the Spaghettoni no. 805 al dente. Drain and transfer to a large bowl, and season with a drizzle of oil.
- Add the béchamel sauce, the cubed ham, a grating of nutmeg and a generous grinding of pepper. Stir and allow to cool.
- Transfer everything into a baking tin of about 30×20 cm lined with baking paper and level out, compacting well. Cover with cling film and place in the fridge for 2 hours. After the 2 hours, take the baking tin out of the fridge and cut out lots of little rounds of dough, using a pastry cutter with a diameter of about 6-8 cm. Place the leftover scraps inside the pastry cutter and compact them well to form more rounds.
- Prepare a soft batter with flour, water and a pinch of salt.
- Coat the rounds of pasta in the batter and fry the fritters in plenty of hot oil for a few seconds, taking care to brown them on both sides, then drain and place on absorbent kitchen paper. Serve the pasta fritters piping hot.
Spaghettonipasta fritters
N. 805
20 + resting times min
15 min
4 people
Easy
INGREDIENTS
Italian Wheat Spaghettoni no. 805 350 g
Béchamel sauce 500 ml
Cooked ham, cubed 150 g
Frozen peas 100 g
Caciocavallo cheese 100 g
Grated Parmigiano Reggiano cheese 30 g
Flour 200 g
Water 250 g
Seed oil for frying to taste
Extra virgin olive oil to taste
Nutmeg to taste
Pepper to taste
Salt to taste
PREPARATION
- SHARE ON
Recommended pasta for this recipe
Spaghettoni
N. 805 - Senatore Cappelli italian wheat
RECOMMENDED RECIPES
Via Castellana, 34
31039 Riese Pio X (TV)
info@pastificiobragagnolo.it
+39 0423 7541
P.IVA IT03368700260
REA: TV 266618
CAP.SOC.: 22.948.260,00 €.
Choose your pasta and keep up to date with all the latest at Bragagnolo
Discover all the products to try every day
By subscribing to the newsletter you will receive a 10% DISCOUNT COUPON and you will be informed
on all our special offers
