Pasta omelettes
Ingredients for 12 omelettes
- 500 g latte
- 300 g 00 flour
- 270 g cold sparkling water
- 250g Gragnano Dop Spaghetti I Love Being Excellent
- 200g Spicy Provolone Valpadana Dop I Love Being Excellent
- 100 g cooked ham High quality I love to be excellent
- 100g Cacciatora Dop Salami I Love Being Excellent
- 100 g butter
- 20 g Parmigiano Reggiano DOP Over 30 months I love being excellent
- seed oil
- sale
- baby
Procedure
- Cook the spaghetti in plenty of boiling salted water and drain when al dente (or use leftover, already cooked spaghetti).
- To make the béchamel sauce, melt the butter in a small saucepan. Add 100g of flour, stirring vigorously. Then add the warm milk, a pinch of salt, and a pinch of pepper. Cook the mixture for about 3 minutes, stirring constantly, until the béchamel sauce is smooth and creamy.
- Dice the salami and provolone and break up the slices of cooked ham.
- In a large bowl, mix the spaghetti well with the béchamel sauce, chopped ham, grated Parmigiano Reggiano and diced provola and salami.
- Spread the mixture evenly on a baking sheet; cover with cling film and refrigerate for 1 hour.
- Remove the mixture from the refrigerator and use a pastry cutter to cut out 12 round or square omelettes.
- Prepare the batter by mixing very cold sparkling water with 200 g of flour and a pinch of salt; dip the frittatas in it, one at a time, and drain off the excess batter.
- Fry the pasta frittatas in hot seed oil for about 3 minutes per side; drain on kitchen paper, pat dry, and serve immediately.
