'Pasta omelettes', Neapolitan macaroni croquettes | The Comidista

THE pasta omelette It is a Neapolitan genius: an XXL croquette of pasta, béchamel and cheese, which is covered and fried until it is crunchy on the outside and creamy on the inside. It’s not a recipe for profit like that pasta omelette classic – that heavy omelette made with leftover spaghetti – but a mouthful street food with all the letters: in Naples they are sold in fryersfrying temples, next door arancini, croquettes potato OR Zeppoline light and airy dough.

The funny thing is that each bite is a journey into what could be a cross between croquette and portable lasagna. Even if it seems like a pharaonic work, in reality the recipe is quite simple: long pasta, a slightly liquid bechamel sauce, cheese, peas and cooked ham (if you want, which is not lost even in the vegetarian version). Then cover, fry and you’re done. The best? They can be frozen and every day you can organize your Neapolitan party at home.

Tips and substitutions

We can bring this dish a little to the Iberian territory. For example, the canonical pasta shape is bucatino, which is not very easy to find. You can replace it with thick spaghetti: the thickness is important because this is how they cook omelette will maintain a firmer bite. In the 100% Spanish style you can use thick tagliatelle, the hollow ones inside. Whichever pasta you choose, it is important to drain it very al dente, even if it is still a little raw: it will finish cooking by resting with the béchamel sauce, and then during frying.

You can also play with the other ingredients. If in Naples it is logical to use provolone or scamorza, why not use San Simón here? And instead of diced cooked ham, which is a little difficult to find, diced cooked ham might be fine. The batter I propose is the traditional one, made only of flour and water, which serves to hold the dough together. omelette without adding heaviness or fat. However, if you miss the extra crunch, you can cover them as if they were croquettes.

Difficulty: We need to organize ourselves a little

Ingredients

For a preparation of approximately 12 omelettes, generously sized croquettes

For the bechamel

500 ml of whole milk
50 g of butter
50 g of flour

Besides

250 g of thick spaghetti, bucatini or thick tagliatelle
100 g of diced cooked ham, optional (usually you can’t find it already cut; ask at the delicatessen for a thick slice, about the size of a finger, and cut it at home)
50 g of grated cheese (Grana, Parmesan or Pecorino)
100 g diced cheese (Provolone, Scamorza or San Simón)
150 g of peas
300 g of flour for breading
Sunflower or olive oil for frying

Instructions

Prepare a thick béchamel sauce: melt the butter in a saucepan, add the flour and stir for a couple of minutes until the roux begins to boil slightly.

Pour in the milk all at once, mix well, raise the heat and continue stirring until it starts to thicken. Lower the heat and continue mixing until you obtain the consistency of a croquette. Season with salt, pepper and nutmeg.

Cut and grate the cheeses.

Lightly cook the peas (if they are frozen just defrost them in the microwave).

Cook the pasta in salted water, leaving it a couple of minutes less than al dente (it will finish cooking later).

Drain them and mix them immediately with the béchamel in a large bowl. Add the cheese, peas and ham, if using. Mix well so that everything is integrated.

Spread the mixture on a baking tray lined with baking paper, flatten it slightly with a spatula and cover with cling film. Place it in the fridge for a couple of hours, until firm.

Form the omelettes by cutting them into portions. It’s traditional to make them round, but in squares there will be less shrinkage.

Prepare the batter mixture by mixing the flour with the same quantity of water in a deep dish until you obtain a thick consistency.

10.

Dredge the omelettes in mastic flour and fry them in abundant hot oil (170-180 ºC) until they are golden and crispy. Drain on absorbent paper. Serve hot.