The Pasta Frittatina is one of the absolute protagonists of the fry in Naples and also its more modern versions, equally tasty, are based on the traditional Neapolitan cuisine.

They are perfect to eat as an appetizer of a good pizza or simply alone walking around the city. It is small compared to an omelette of macaroni and is made in a different way, even if in common there is the use of pasta.

It is usually preferred the long one, like Bucatini or Spaghetti, and has a filled with bechamel, provola cheese, minced meat and peas, although some locals have created versions with friarielli, genovese and Neapolitan ragù.

Antonio Amato recipe is made with Mista Corta pasta n.105, potatoes and provola cheese: a classic neapolitan dish!

Dipped in a batter and then fried, it is crispy outside and soft and creamy inside.

We warn you, this recipe is addictive!

INGREDIENTS

360 gr Antonio Amato Mista Corta n.105 pasta

700 gr potatoes

250 gr provola cheese

70 gr grated Parmigiano Reggiano PDO cheese

cherry tomatoes to taste

¼ onion

Antonio Amato EVO oil to taste

salt to taste

black pepper to taste

INGREDIENTS FOR THE BATTER

bread crumbs to taste

egg to taste

flour to taste

oil for deep frying

DIRECTIONS

Sauté in a pan with olive oil and onion, once the onion is golden brown, add the potatoes, previously cleaned, washed and cut into cubes, and cook them for a few minutes making sure that nothing sticks to the bottom of the pan.

Halfway through cooking the potatoes, add the salt and the chopped cherry tomatoes that will only serve to give the dish some color. Next, add boiling water and simmer for 20/25 minutes until the potatoes are cooked.

Drop the Antonio Amato Mista Corta pasta directly into the potato broth and cook al dente, the result must be a pasta and potato cream. Remove the mixture from the heat and stir in the smoked provola, pepper and plenty of grated Parmigiano Reggiano cheese.

Transfer the pasta and potatoes to a high-sided pan and let it cool for a couple of hours in the refrigerator. Once cold, form the pasta and potato timbales with the help of a pasta dish, applying light pressure so as to obtain perfectly compact Frittatine.

In the meantime, start heating the oil for deep frying, bringing it to temperature, and prepare 3 dishes in which to put respectively: the flour, the egg and the bread crumbs. Bread the Frittaine in the flour, then in the egg and finally in the bread crumbs and fry them until they are golden brown.