Young, talented, and with a growing empire of restaurants: Diego Vitagliano needs no introduction, but his bucatini frittata deserves a dedicated spotlight. From the luscious gooey filling to the golden batter, here are the secrets to achieving a perfect fry.
INGREDIENTS (for approximately 5 frittatas each weighing 150 grams)
For the besciamel
- 50g flour
- 25g butter
- 4g salt
- 250ml milk
- Nutmeg to taste
Method
To prepare the béchamel sauce, pour the milk into a saucepan, add nutmeg and salt, and then heat it. Place the butter in another saucepan and melt it over low heat, then add the flour all at once. Stir vigorously with a hand whisk to avoid the formation of lumps. Continue stirring until you achieve a golden mixture, the roux. At this point, temper the roux by gradually pouring in a little hot milk first and then the rest. Keep stirring over low heat until you reach the desired consistency.
For the filling
- 100g bucatini
- 250ml béchamel sauce
- 100g ground meat
- 50g peas
- 100g provolone cheese
- Pepper to taste
- Grated Parmesan to taste
Method
After preparing the béchamel, cook the bucatini for 3 minutes, drain, and mix with provolone, béchamel, peas, and previously cooked ground meat with celery, carrot, and onion. Let the mixture rest for 30 minutes.
For the batter
- 50g flour
- 50g water
Method
Using a cookie cutter, shape the frittatas and freeze them in a positive position. They are now ready to be battered and fried at 180 degrees for 3 minutes.
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