Frittatine di maccheroni, a masterpiece of Italian street food.
They are made with bucatini, béchamel sauce, peas, boiled ham and provolone cheese.
They are creamy inside thanks to Béchamel and provolone, and crunchy outside as they are fried…an incredible mix.
The original ones made in Via dei Tribunali in Naples, are deep fried, but try them in the air fryer as the result is really similar and much healthier.

Ingredients

• 175 g bucatini
• 125 g diced cooked ham
• 150 g peas
• 150 g diced smoked provolone
• 25 g grated parmesan
• 5 deciliters of nice thick bechamel
• 1 small onion
• For the batter:
• 2.5 dl of very cold water
• 150 g flour
• Breadcrumbs

Directions

1. Break the bucatini into 4 and boil them in salted water, leaving them very al dente.
2. In a pan, fry two/three tablespoons of oil, and a little finely chopped onion, add the peas, and cook for about ten minutes.
3. Cut the cooked ham and provolone cheese into cubes
4. Add the béchamel, ham, provolone, peas, grated parmesan, and a pinch of pepper to the bucatini, mix everything well and pour it into a tiramisu-type pan for 4 people, level it well, cover it with silver paper and make it rest in the refrigerator for about 2 hours.
5. After letting the dough rest, use a 6-centimeter diameter pastry cutter to form many timbales.
6. Prepare a batter with 2.5 dl of cold water, 150 g of flour, and a pinch of salt.
7. Dip the “frittatine” in the batter, coat them in breadcrumbs, and fry them in plenty of boiling oil until they are golden (I usually cook them in the air fryer with the same result).