Nerano pasta omelette. Recipe – Italian Cuisine

Nerano pasta omelette. Recipe


Two classics of Campania cuisine, spaghetti alla Nerano and pasta frittatine, come together in a new creation. Here is the must-try recipe of the pizza chef Diego Vitagliano

Bucatini instead of classic spaghetti, batter and frying to make street food one of the symbolic dishes of Campania cuisine. Spaghetti alla Nerano they are a summer classic, topped with a generous dose of fried zucchini and Provolone del Monaco. Pasta frittatine instead are a classic pizzeria appetizer and a piece of rotisserie, consisting of bucatini, béchamel, cheese and a thick breading, which becomes crunchy after frying.
Diego Vitagliano in his premises 10DiegoVitagliano of Naples and Pozzuoli serves pastal omelettes in the summer in Nerano. And here is his recipe.

Recipe for 15 omelettes

For the batter
100 g of zucchini
1 clove of garlic
500 g of flour
375 g of water

For the bechamel
1 liter of fresh and whole milk
200 g of flour
100 g of butter
15 g of fine salt

For the omelettes
600 g of bucatini
150 g of fried courgettes in slices
100 g crispy diced bacon
150 g of Provolone del Monaco flakes
the bechamel

For the bechamel
Melt the butter over a slow flame mixing it with the flour, add the milk and finally the salt. Turn everything with a whisk until you get a cream. The bechamel will be ready only when it starts to boil.

For the batter
Cook the zucchini in a pan with a clove of garlic and a little oil until cooked. Salt and pepper lightly and blend everything with a little water with an immersion blender.

For the omelette
Cook the bucatini al dente, mix them with the béchamel, add the courgettes, the provolone del Monaco and the diced crispy bacon. Once the dough is obtained, let it rest in the refrigerator for at least 3 hours. Form balls of about 100g of dough, give them a cylindrical shape, dip them in the batter and fry in high oleic sunflower oil at 180 ° C. Drain on baking paper and serve immediately.

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