Neapolitan Pasta Frittatina

Method

1. Prepare the béchamel: melt 50g of butter in a saucepan over low heat. Add 50g of flour and stir with a wooden spoon to form a roux. Cook for 2-3 minutes without browning.
2. Slowly pour in 500ml of cold milk while whisking constantly to avoid lumps. Cook over medium heat, stirring, until the béchamel thickens. Season with salt and a pinch of nutmeg if desired.
3. Cook the bucatini in salted boiling water until al dente. Drain and immediately cool under cold running water to stop the cooking. Drain well.
4. In a separate pan, melt a knob of butter and sauté finely chopped onion until translucent. Add frozen peas, season with salt and pepper, and cook until tender.
5. Add diced prosciutto cotto to the peas and stir briefly.
6. In a large bowl, combine the cooled pasta, béchamel, pea and prosciutto mixture, cubed fior di latte (drained of excess liquid), and grated Parmigiano Reggiano. Mix thoroughly until well combined.
7. Line a baking dish with wet and wrung-out parchment paper. Transfer the pasta mixture into the dish, pressing firmly to compact it. Refrigerate for at least 10 minutes (or longer) until firm.
8. Once firm, turn out the pasta block and cut into desired shapes ( rectangles, squares, or rounds).
9. For the batter version: prepare a simple batter with flour, water, and a pinch of salt. Dip each piece into the batter. For the breaded version: beat eggs, dip each piece first in egg, then coat with breadcrumbs.
10. Heat oil for deep frying to 170-180°C. Fry the frittatine in batches until golden and crispy on all sides. Drain on paper towels. Serve hot.