A stretchy filling of Gragnano bucatini and smoked buffalo mozzarella: this is the “heart” of the Fratelli Salvo pasta frittata, which you can try making at home using the recipe below.
Ingredients
- 1 knob of butter
- 90 g flour
- 0.5 L milk
- 250 g Gragnano IGP bucatini
- Diced cooked ham (to taste)
- 50 g diced smoked buffalo mozzarella
- 50 g grated Parmigiano Reggiano
- Salt to taste
- Pepper to taste
Batter for frying
- 250 g mineral water
- 15 g salt
- 200 g 00 flour
Preparation
While the bucatini is cooking in plenty of salted water, begin preparing a béchamel sauce. Melt the butter in a small saucepan and add the flour. Once the flour has absorbed the butter, add the warm milk, continuing to stir with a whisk until the mixture thickens.
Drain the pasta al dente and cut it into large pieces. On a work surface, combine it with the béchamel sauce, along with the prosciutto, provola, grated cheese, a pinch of salt, and pepper to taste.
Once you have a smooth mixture, use a cylindrical mold to shape the timbales, first compacting a portion of the mixture (pasta and béchamel) in your hands. The mold should be at least 2 cm tall and about 6 cm wide.
Let the timbales set in the fridge, then coat them with a standard thin batter for frying, prepared by whisking together sparkling water, salt, and all-purpose flour; fry them in oil heated to 185°C.
The chef’s tip: use Gragnano pasta to ensure the bucatini has the ideal shape for our timbales and a rich flavor from bronze-drawn pasta.
