Ingredients For the filling
- 350 g milk
- 240 g cooked ham
- 130 g white scamorza
- 70 g fontina
- 30 g butter
- 30 g flour
- Grana Padano Dop
- nutmeg
- salt
Ingredients For pasta
- 800 g milk
- 400 g flour
- 40 g butter
- 4 pcs eggs
- bread crumbs
- peanut oil
- salt
For the fried bundle recipe, heat the milk. Melt the butter and mix the flour with a whisk. Add the milk, brought back to the fire, salt, add a little grated nutmeg and cook for 2-3 minutes, stirring constantly with a whisk, until you get a béchamel. Cover it with the film, making it stick well and let it cool. Coarsely chop the ham, scamorza cheese and fontina cheese and mix them with the béchamel and 1 tablespoon of grated parmesan; set of salt.
FOR THE PASTA: Bring the milk to the boil in a saucepan with the butter and a pinch of salt. Remove from the heat, add the flour and mix well with a spoon, until you get a compact dough. Let it dry for 1 minute on the fire, then collect it with a ball; wrap it in a plastic wrap and let it rest for 30 minutes. Flour the work surface and roll out the dough, so as to obtain a sheet of about 2 mm thick. Cut out 30-32 discs of 10 cm in diameter. Distribute 1 spoonful of filling in the center of each disk; fold them into a semicircle and crush them along the edges to seal them well. Beat the eggs with 2-3 tablespoons of milk. Pass the bundles back first in the flour, then in the beaten eggs and finally in the breadcrumbs. (At this point, you can also freeze them). Fry the bundles, a few at a time, in abundant hot peanut oil, for about 3 minutes, until they are golden brown. Drain on kitchen paper and serve immediately.
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