Neapolitan cuisine is renowned worldwide for its rich flavors, and one dish that exemplifies this is the Neapolitan pasta omelet. These savory pancakes, also known as “frittatine di pasta,” are a typical street food in Naples and are often enjoyed as a first course during Sunday family lunches.
The preparation of this dish involves several steps, but the end result is worth the effort. The base of the omelet is made with cooked pasta, usually penne or rigatoni, which is mixed with a creamy béchamel sauce made from butter, flour, and milk. The mixture is then seasoned with diced ham and peas, giving it a delightful texture and flavor.
To create the signature crispy coating of the pasta omelet, the disks of pasta are first coated with a batter made of flour, water, and salt. Next, they are coated in breadcrumbs and then dipped in beaten egg before being breaded again. Finally, they are deep-fried until golden brown, resulting in a crispy exterior and a creamy, cheesy interior.
While the Neapolitan tradition calls for frying the omelets with only batter, the double-breaded coating is what makes this dish truly irresistible. The golden crust provides a delightful crunch that perfectly complements the rich and creamy filling.
In conclusion, the Neapolitan pasta omelet is a must-try dish for anyone visiting Naples or looking to experience authentic Italian cuisine. With its unique combination of flavors and textures, it’s no surprise that this dish has become a beloved staple of Neapolitan cuisine. Whether enjoyed as a street food or a first course at a family lunch, the pasta omelet is sure to delight the taste buds of anyone who tries it.
Start by blanching the peas until they become tender. Drain them and keep them aside. Cook the spaghetti in boiling salted water for the cooking time indicated on the package. Drain them, transfer them to a large bowl, and dress them with a drop of oil.
Add the béchamel, the cubes of ham, the peas, grated nutmeg, and a generous grind of pepper. Stir and let stand until warm. Line a baking tray with parchment paper and transfer the seasoned pasta onto it. Level it very well with the back of a spoon then seal everything well in a multipurpose bag suitable for storing food in the fridge (or with cling film) and place it in the fridge to rest and settle for at least 2 hours.
After the resting time, remove the pan from the bag, and with a circular pastry cutter of about 6-8 cm in diameter, cut some disks of dough. With the leftover clippings, you can still proceed by arranging them inside the pastry ring and compacting them well, so as to form other disks.
Prepare a soft batter using flour, water, and a pinch of salt. Dip the dough discs first in the batter, then in the breadcrumbs, then in the beaten egg, and again in the breadcrumbs. Fry the omelets in boiling oil for a few seconds, taking care to brown them on both sides. Drain them and place them on absorbent kitchen paper so that they lose the excess oil. Serve the Neapolitan pasta omelets piping hot.
Refrigerate for up to 2 days.
You can use other pasta shapes similar to spaghetti.
You can use whole wheat pasta for a lower glycemic index.
Dip in spicy pepper sauce for some delicious heat.
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