Frittatine di Fettuccine: Fried Pasta Fritters with a Moka Pot Trick

Today, reading a pasta recipe on a traditional Italian cooking website, I came across a surprisingly curious trick. The recipe in question is for little pasta omelettes (frittatine), made with egg fettuccine.

Here's the recipe — and watch out for the trick, it's brilliant, because of how it uses something we have in almost every kitchen.

Frittatine di fettuccine (Fettuccine Fritters)

Ingredients 

• 1/2 kg egg fettuccine
• 400 g smoked provolone cheese (or similar)
• 150 g cooked ham
• 150 g grated Parmesan
• 5 eggs
• 1 litre béchamel sauce
• A little flour
• Salt and pepper.

Method

Boil the pasta in plenty of water for the time stated by the manufacturer. Once cooked, drain well and mix with the béchamel. Add the grated Parmesan, the provolone and the diced ham, and season with a little black pepper.

Shape the little omelettes using (a slightly messy trick) the funnel-shaped filter of a traditional stovetop moka pot — it's best to use a small one, so the frittatine aren't too big. Press the mixture firmly into the funnel and then (the other part of the trick) blow through the hole to push the frittatina out in the desired shape.

Arrange the frittatine on a tray and keep them in the fridge for about an hour, so the mixture firms up a little in the cold.

After that, coat them first in flour and then in plenty of beaten egg with salt.

Heat plenty of oil in a frying pan and fry the frittatine on both sides. Take them off the heat only when they have a lovely golden colour — as the Italians would say, “una bontà!”

🌐 Llegeix aquesta recepta en català