The recipes of traditional Neapolitan cuisine
It can be a simple whim of mid-day, replace a complete lunch for lack of time, or be a pleasant surprise for intermezzo in a quick dinner with friends. Or buy it on the street or try to do n the house, has a unique flavor but with many variations for seasoning. This we propose and the classic made in Naples, with the peas.
Ingredients for 6-8 pancakes:
500 gr white sauce already made; 250 gr bucatini; 4 tablespoons of peas; 3 slices cooked ham 50 grams, 50 grams grated parmesan cheese, salt, pepper, nutmeg, oil for frying 200 gr flour, 300 ml water
Making of recipe
If you do not have a pastry cutter to make the shapes of pancakes, use small plastic containers of Philadelphia. Start by cooking the peas for 10 minutes in salted water, then drain them and put them in a bowl to cool them. Cut the ham into small cubes. Then add peas, ham and béchamel sauce (already prepared) together with the grated Parmesan cheese. Turn right. Cut the pasta at least in half and take them al dente. At the end of the previous mix them with the mixture and place them in small forms in the refrigerator for at least an hour.
You must be compacted. Meanwhile, prepare the batter and then fry them. So in the flour and add the water indicated a little ‘salt, forming a semi-liquid batter (add water or flour depending on the density that you prefer). Removed from the refrigerator the dough forms into the batter and then coat them in cooking oil have led to a high temperature.
The fry should be by immersion, then the pan should have high edge and enough oil for height. Just golden or crispy as you like, remove the omelette and poggiatela on a sheet of kitchen paper towel to remove excess oil. Do not let them cool a lot, eat them as soon as possible.