Neapolitan Pasta Frittatina

Method

1. Prepare the béchamel: melt 50g butter in a saucepan, add 50g flour, stir and cook for 1-2 minutes.
2. Gradually add 500ml cold milk, whisking constantly to avoid lumps.
3. Place over heat and stir until thickened. Season with salt (no nutmeg if you don't like it).
4. Cook the bucatini in salted boiling water until al dente. Drain and cool under cold water.
5. In a pan, melt a knob of butter with a drizzle of oil. Sauté a piece of onion, add frozen peas, salt and pepper, and cook until peas are tender.
6. Add diced prosciutto cotto and mix.
7. Cut the fiordilatte into slices, squeeze out excess liquid, then cut into cubes.
8. In a bowl, mix the pasta with the peas and ham, fiordilatte, and plenty of grated Parmigiano Reggiano.
9. Line a baking dish with wet parchment paper. Spread the pasta mixture evenly and press down firmly. Cover with another piece of wet paper and press to compact.
10. Let it rest for 10 minutes (or chill in fridge for better consistency).
11. For the batter: mix flour and water to a thin consistency.
12. Cut the pasta cake into desired shapes (squares, rectangles, or rounds).
13. Dip each piece into the batter, then optionally coat with panko breadcrumbs.
14. Fry in hot oil (160°C) until golden on both sides.
15. Drain on a wire rack and serve hot.