Mini Bucatini Frittatas with Ham and Peas
Pasta
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Cook Time
3 h
Servings
4
Difficulty
Medium
Prep Time
60 Min
This Thermomix® recipe for Mini Bucatini Frittatas with Ham and Peas is ready in 3 h and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
These little Bucatini Frittatas are a real eye-catcher and taste simply fantastic! I like to make them for parties or as a small snack in between. The combination of bucatini, peas, ham and cheese is simply unbeatable. The preparation is a bit more complex, but it's definitely worth it. They taste especially good when they are still warm. But you can also prepare them well and serve them cold. An absolute favorite recipe that is always well received by my guests! Perfect for an Italian evening or a cozy get-together with friends. The little pasta cakes are a real treat and can be varied wonderfully. Try it!
Ingredients (15 ingredients)
-
40 g butter
-
35 g flour
-
500 g milk
-
nutmeg
-
fine salt
-
250 g bucatini
-
60 g small peas
-
100 g cooked ham in strips or cubes
-
100 g diced provola
-
50 g flour
-
60 g water
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pepper
-
fine salt
-
seed oil for frying
-
parsley
Preparation (11 steps)
Prepare béchamel sauce
Put 40 g of butter in the mixing bowl and melt for 3 min./50°C/speed 1.
Make roux
Add 35 g flour and stir for 20 sec./speed 3.
Cook béchamel sauce
Add 500 g milk, nutmeg and salt and cook for 8 min./90°C/speed 3. Then transfer and set aside.
Cook peas
Cook 250 g Bucatini in a saucepan with plenty of salted water for 2 minutes less than indicated on the package. Cook 60 g peas in a separate saucepan with salted water for about 10 minutes. Then drain and set aside.
Mix pasta
Put the cooked bucatini in a large bowl. Add the béchamel sauce, cooked peas, 100 g diced ham and 100 g diced provola and mix well.
Cool mass
Spread the pasta mixture on a baking sheet lined with baking paper and flatten evenly. Place in the refrigerator for about 2 hours.
Prepare batter
In a bowl, mix 50 g flour, 60 g water, salt and pepper to form a smooth batter.
Shape frittatine
Cut out small frittatine from the chilled pasta mixture with a cookie cutter (approx. 8 cm diameter).
Bread frittatine
Dip each frittatina in the prepared batter.
Fry frittatine
Heat plenty of vegetable oil in a pan and fry the frittatine in it until golden brown. Drain on kitchen paper.
Serve
Sprinkle the frittatine with chopped parsley and serve.
Finished cooking? Great! 🎉
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Created by
Chiara Conti
6
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk
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