Recipe of pasta croquettes | Cooking in the Neapolitan style

Recipe of pasta croquettes

Appetizing Neapolitan preparation, here is the recipe for pasta croquettes you won't be able to resist!

Typical of Neapolitan cuisine of the nineteenth century, with the term "ordura"They were designated small fries of different foods amalgamated with each other, just like in this recipe of pasta croquettes, spaghetti specifically, and delicious cheese.

In ancient texts also appear ordure of fish like those of anchovy batters or even sweet versions with tasty brioche dough to be pleasantly sautéed in sugar.

With this recipe we prepare these delicious together balls that we can usually taste in the fryer and enjoy on the street as crunchy street food. Similar preparation, but with substantial differences, to that of Neapolitan frittatine.

Ingredients

  • 250 gr tagliolini or egg noodles
  • 40 gr butter
  • 50 gr grated parmesan cheese
  • 50 gr scamorza or provolone del Monaco
  • 50 gr diced cooked ham
  • 4 eggs
  • 2 tablespoons of 0 flour
  • 4 spoons of bread crumbs
  • peanut oil and salt to taste

Prepare the base

Boil by tagliolini or spaghetti in plenty of hot and salt water for the time, indicated on the package, required for their cooking. When ready, drain and season immediately with butter and Parmesan. Place them in a bowl to make them warm.

Stuff carefully

After cutting cheese and diced ham, divide the spaghetti or tagliolini into eight portions forming balls. Place the cheese and ham in the center, creating a kind of croquette to dip in flour, lightly beaten and salted eggs and breadcrumbs.

Fry the ordura:

Fry the balls obtained in plenty of peanut oil brought to a high temperature in a pan, only after having made them rest in the refrigerator for at least 1 now (to make the stuffing settle and compact the dough croquette). When they are golden on all sides, drain them on kitchen paper and serve hot.

Follow us on Telegram
Written by Nadia Portuguese
Let's talk about: ,
They may also like