Neapolitan Frittatine

Method

1. Prepare a soffritto: sauté the onion in oil until translucent.
2. Cook the bucatini in boiling salted water until al dente; drain.
3. Cut the prosciutto cotto into small cubes.
4. Add the ground pork and ground beef to the pan with the onion and brown the meat.
5. Prepare the béchamel: melt the butter, add the flour, and whisk in the milk; cook until very thick. Season with nutmeg and salt.
6. Add the peas, cooked meat, and prosciutto cubes to the béchamel and mix well.
7. Combine the cooked bucatini with the béchamel mixture, stirring until evenly coated.
8. Transfer the mixture onto a work surface and spread it evenly with a spatula; let it cool and set (the chef uses a blast chiller).
9. Use a round cutter (coppapasta) to cut out individual frittatine discs.
10. Prepare a light batter by mixing water and flour until smooth (no eggs).
11. Dip each frittatina disc into the batter, coating completely.
12. Fry the coated frittatine in hot oil until golden brown on both sides.
13. Drain on paper towels and serve hot.