Frittatina Di Pasta Classica Recipe

If not already cooked, boil short pasta in salted water until just al dente. Drain and let cool slightly. For long pasta, cut into ~2-inch lengths before mixing.

In a large bowl, combine the warm pasta, 2 eggs, grated Parmigiano, 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Toss thoroughly so cheese and eggs coat the pasta and help it bind. Taste and adjust seasoning.

Press the pasta mixture into a lightly oiled bowl or small flat-bottomed mold (about 6–8 inch diameter) to form rounds roughly 1/2 inch thick. Cover and refrigerate for at least 30 minutes to firm up (this helps the frittatina hold shape).

In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk continuously for 1–2 minutes to cook the raw flour taste without browning.

Gradually add 1 cup milk while whisking to avoid lumps. Bring to a gentle simmer and cook until thickened to a spreadable but soft consistency (about 3–5 minutes). Remove from heat and season with 1/4 tsp salt and 1/8 tsp freshly grated nutmeg. Let cool slightly.

In a bowl, combine 1 cup diced ham, 1/2 cup thawed peas and 1 cup shredded mozzarella. Fold in about 3/4 of the prepared béchamel (reserve 1/4 for sealing/extra creaminess) so the mixture is moist but not runny. If béchamel is too thin, chill briefly to thicken.

Remove chilled pasta rounds from the refrigerator. Gently invert one round onto a clean surface. Spread about 2–3 tablespoons of reserved béchamel over the center, leaving a 1/2 inch border. Mound ~1/3 to 1/2 cup of the ham/peas/cheese filling on top of the béchamel, keeping the filling centered.

Place a second pasta round on top and press edges together to seal; use a little additional béchamel where needed to act as glue. Carefully shape the edges with your fingers so the filling is fully enclosed and the disc is compact. Repeat to make 6–8 frittatine depending on size.

Prepare three shallow dishes: one with 1/2 cup flour, one with 2 beaten eggs, and one with 1 cup breadcrumbs. Dredge each assembled pasta round in flour, shaking off excess, dip in beaten egg, then coat evenly with breadcrumbs, pressing gently so crumbs adhere.

In a wide sauté pan, heat about 1/2 to 1 cup vegetable oil over medium heat until shimmering and a small breadcrumb sizzles on contact (about 350°F / 175°C). Do not let oil smoke. Fry frittatine in batches (do not overcrowd) 2–3 minutes per side until golden brown and crisp. Turn carefully with a spatula so they hold shape. Total frying time will be ~4–6 minutes per frittatina.

Transfer fried frittatine to a wire rack or paper towel-lined plate to drain. If internal cheese is not fully melted, keep frittatine in a preheated 300°F (150°C) oven for a few minutes before serving to ensure gooey interior.

Serve hot with lemon wedges if desired. These can also be served sliced or whole as rosticceria-style handhelds.