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Pasta fritters and sweet Provolone Valpadana

Pasta fritters and sweet Provolone Valpadana

Pasta fritters and sweet Provolone Valpadana

  • Difficulty: Average
  • Time: 30 min of preparation, 20 min of cooking
  • Type of Cooking: Frying
  • Doses for: 6 people

Ingredients 

  • 350 g of bucatini 
  • 3 Roman zucchini
  • 80 g of rolled bacon
  • 1 fresh spring onion
  • 80 g of sweet
  • Provolone Valpadana
  • 2 tablespoons of grated Parmesan cheese
  • 500 g of milk
  • 60 g of butter
  • 2 spoons of flour
  • 4 eggs flour bread crumbs
  • extra virgin olive oil

Preparation

Finely chop the onion and fry it in a saucepan with extra virgin olive oil. Cut the bacon into strips, add it to the onion and add the diced courgettes; salt and cook for 20 minutes. In a high-bottomed non-stick pan, melt the butter and gradually add the sifted flour. Pour in the warm milk, stirring constantly to prevent lumps from forming. Turn off the béchamel only when it is rather dense, add salt only at the end and leave to cool. Cut the Provolone Valpadana into cubes and set aside. Cook the bucatini in plenty of boiling salted water and drain when they are still very al dente. Pour the pasta into a very large bowl and add the bechamel by mixing well. Add the courgettes, the Provolone Valpadana and finally the two spoons of grated Parmigiano Reggiano. Grease a medium-sized rectangular pan and pour the pasta over it until it is completely covered, obtaining a thickness of 3 cm. Leave to rest for at least two hours. After the necessary time, make some pasta discs with the help of a 7 cm diameter pastry cutter (about 12 should be obtained). Beat the eggs in a bowl and add a pinch of salt, prepare a flat plate with flour and another with breadcrumbs. Pass the pasta omelettes first in the flour, then in the egg and lastly in the breadcrumbs. Fry in abundant hot oil and drain on absorbent paper.

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