Neapolitan Frittatina - Classic Version

Method

1. Cook the bucatini in lightly salted water, drain al dente.
2. Cool the pasta under cold water to stop cooking.
3. Transfer the cold pasta to a bowl and toss with a little sunflower oil.
4. Add hot béchamel and mix.
5. Fold in cubed cooked ham, blanched peas, pepper, and grated cheese. Mix well.
6. Transfer the mixture to a tray, level to a thickness of 2-3 cm. Cover with parchment paper and press to compact.
7. Refrigerate for at least 2-3 hours.
8. Cut the frittatine using a ring cutter lightly oiled.
9. Prepare the batter: mix water, flour, one egg, and a pinch of salt until smooth.
10. Dip each frittatina in batter, then coat with breadcrumbs, covering the edges.
11. Fry in hot oil for 4-5 minutes until golden.
12. Drain on paper towels and serve.