instant italian! frittatina - fried pasta

Frittatina Di Pasta

Yields: 24

Active Time: 1 hour 15 minutes

Total Time: 1 hour 25 minutes plus chilling overnight

1 pound elbow pasta

¼ cup truffle oil

4 tablespoons unsalted butter

¼ cup all-purpose flour

4 cups whole milk

16 ounces grated mozzarella cheese (about 4 cups)

8 ounces grated Parmigiano Reggiano cheese (about 2 cups)

2 teaspoon Kosher salt

4 large eggs

2 1/2 cups Cheesy breadcrumbs or seasoned Italian breadcrumbs

2 cups all-purpose flour

4 cups neutral oil, for frying

Bring a medium pot of salted water to boil and cook pasta according to package directions. In a separate pot, heat milk on low while the pasta cooks. Drain the pasta and pour truffle oil onto the pasta. Mix to coat, set aside.

Using the same pot the pasta was cooked in, make the roux. Melt the butter over medium heat. Add the flour and whisk until golden brown, about 2 to 3 minutes. Slowly pour the warm milk into the roux and whisk continuously until well combined and coats the back of a spoon, about 8 minutes. Remove from heat. Add the grated cheese and mix to combine. Add the pasta and salt and mix to fully coat the pasta.

Line a deep 9 x 13 baking dish with saran wrap, sides too. Pour the pasta into the dish and allow to cool completely. Place cling wrap on top of the pasta and press it down onto the pasta. Refrigerate overnight.

Remove the pasta from the refrigerator, remove cling wrap and place a large cutting board on top of the pasta. Flip the pasta onto a cutting board and cut into 24 pieces.

Crack and beat eggs into a bowl and place the breadcrumbs and flour into two separate bowls.

Coat each pasta square with flour shaking off the excess, egg allowing the excess to drip off, then breadcrumbs to coat. Place on a parchment lined baking sheet.

Heat oil to 350 degrees in a large Dutch oven and fry three to four of the squares at a time until golden brown and warm on the inside, 2 minutes per side. Sprinkle with kosher salt, if desired and drain on a paper towel lined baking sheet and serve immediately.

Variations

If truffles are not your thing, you can go the more traditional route and use peas and ham. Substitute regular evoo for the truffled oil and add 1 cup (5-ounces) frozen peas and 1 lb. deli ham, cut into 1-inch squares with the grated cheeses.

You can make these in the air fryer:

Spray with olive oil spray on all sides. Preheat air fryer to 400 degrees F. Cook for 8 minutes, flipping halfway through. Sprinkle with salt.

You can freeze them and also place them in the air fryer:

Cooking from frozen works in the air fryer 400 degrees F for 15 minutes, flipping halfway through.