Ingredients
- 1 L milk
- 750 g pipe type pasta
- 250 g provola
- 250 g breadcrumbs
- 150 g fontina
- 120 g butter
- 110 g flour
- 50 g Grana Padano Dop grated
- 4 pcs eggs
- nutmeg
- peanut oil
- salt
For the recipe of fried pipe cubes, melt the butter, remove it from the heat and mix the flour carefully. Add a pinch of nutmeg and salt. Add the mixture to the boiling milk and cook for a couple of minutes, stirring with a whisk to obtain a smooth béchamel. Remove from heat and melt the diced fontina cheese and the parmesan.
FOR THE PASTA: Boil the water for the pasta, add salt and cook the pipes. Drain al dente and season with the fontina cream. Arrange them in a baking pan lined with baking paper; level them and compact them by pressing them with the bottom of another pan. Let it rest in the fridge for 1 hour. Cut the dough horizontally obtaining two layers; cover one with thin slices of provola, overlap the other layer and cut the dough into 6-7 cm cubes.
Beat the eggs, wet the cubes of dough and then pass them in the breadcrumbs. Fry them immediately in abundant hot peanut oil. Drain them when they are golden and serve hot. To finish with a very American touch, you can accompany it with 20 g of mayonnaise mixed with 15 g of mustard and finely chopped chives.