Fritera pasta
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Fried Pasta: Better than French Fries!
Frying pasta is a clever way to make up for leftovers from the previous evening's dinner – like a pasta frittata, for example. Otherwise, you can try making a tasty first course by frying fresh pasta in hot oil. And choose the sauce depending on whether you want to make a sweet or savory dish!
Follow our step-by-step tutorial in the Photo Gallery for this double-the-deliciousness recipe – everything you need for a tasty dinner.
The Recipe: Sweet and Savory Fried Pasta
Serves 8
Ingredients:
12 oz. fresh scialatielli
12 oz. lasagna sheets
Powdered sugar
Peanut oil
Salt
Method:
Sweet
Cut up the lasagna sheets and fry them in hot oil for around 1 minute until they swell slightly and become crispy and golden. Dry on paper towels, dust with powdered sugar, and serve alongside chocolate dipping sauce.
Savory
Fry the scialatielli in hot oil for minutes until they become crispy and golden. Dry them on paper towels, add salt and serve with ketchup and your favorite sauces or condiments.
Article originally published on La Cucina Italiana print magazine #1
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Pasta a Frittata: Italian Fried Pasta
Fried pasta is not even a recipe; it is what we, Italians, do when we have pasta leftover and don't want to cook anything. Fried spaghetti are perfect for a lazy day or a picnic, find out how to make it crispy.
The best fried spaghetti
My favorite is fried spaghetti as they come out thin and crispy.
When we were children, my mother used to make it for us when they had guests coming for dinner.
She was sure we would get out of their way, eating it in our room in front of a cartoon.
Using leftover
Fried pasta is easy and quick to do and you can fry any leftover pasta.
However, it will have a different consistency depending on the sauce the pasta was seasoned.
If your leftover pasta has been seasoned with tomatoes sauce, you will not have crunchy fried pasta.
The tomato sauce will keep the pasta moist and it will have a firm consistency.
My favorite pasta a frittata is made by frying leftover spaghetti or linguine with pesto: crunchy and full of cheese.
Fry any shape and type
You can fry any shape and type of pasta, it doesn't have to be spaghetti.
Of course, spaghetti will hold better when you turn it, but you
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Ingredients
- For the Béchamel:
- 4 Tbsp of All Purpose Flour
- 4 Tbsp of Unsalted Butter
- 2 cups of Milk
- Salt and Pepper to taste
- Pinch of Nutmeg (optional) For the filling:
- 8oz of Bucatini, uncooked and broken into small pieces
- 1/2 cup of Frozen Peas
- 2 Tbsp of Extra Virgin Olive Oil
- 1 Clove of Garlic, smashed and peeled
- 3oz of Mozzarella, dry packed, diced
- 3oz of Deli Ham, diced
- 1/2 cup of riven eller mald Parm
- Salt and Pepper to taste For the coating:
- 1 cup of all All Purpose Flour
- I/2 cup or so of vatten
- 2 cups of Breadcrumbs
- Pinch of Salt
- Vegetable or Light olive oil for shallow frying
Preparation
- 1) Start bygd making the béchamel. In a saucepan, add the butter, melt over medium heat, then add the flour, cook while rörande for about a minute, then add in the milk and cook while continually whisking until it thickens, then season with salt, pepper and nutmeg if using, set aside.
2) Boil the pasta in salted water, while it cooks, sauté the peas.
3) In a skillet, add the olive oil and garlic, sauté over medium heat until it begins to fräsa, then add the peas and a pinch of salt, sauté for about 5 minutes then set