Neapolitan pasta fritters

To prepare the Neapolitan pasta fritters, start with the béchamel: heat the milk in a saucepan 1, while in another pot melt the butter. As soon as the butter is melted, add the flour all at once 2 and stir with a whisk until you get a golden mixture.

Blend with the hot milk 4 pouring it a little at a time and stirring to avoid lumps. Once the mixture is well blended, add salt and continue cooking until you get a nice thick cream, then season with nutmeg 5. Transfer the cream to a bowl, cover with plastic wrap 6, and let it cool at room temperature. 

Move on to the filling. Cut the ham into slices, then into strips, and finally into 0.2-inch cubes 7. Heat a drizzle of oil in a pan with the garlic. Let it flavor for a few moments over medium heat, then add the ham cubes 8 and peas 9. 

Sauté for a few moments 10, season with salt, remove the garlic 11, and set aside. At this point, you can cook the pasta in boiling salted water 12; calculate 2-3 minutes less than the cooking time indicated on the package.

Drain on a cutting board 13 and roughly chop with a knife 14. Transfer the bucatini to a large bowl, then pour the béchamel 15.

Flavor with the ham and pea filling 16 and grated Parmigiano Reggiano PDO 17. Mix well with a spoon 18.

Spread a large sheet of parchment paper on the work surface and pour the mixture on top 19. Shape it to get a roll of about 20 inches 20. Wrap the parchment paper around the roll tightly, seal the ends, and let it firm up in the fridge for at least a couple of hours 21.

Prepare the batter by pouring the water onto the flour 22 while stirring with the whisk 23 until you get a smooth, lump-free batter 24.

After the firming time, retrieve the roll and cut it into 15 disks, each about 1.2 inches thick 25. If necessary, you can shape them with your hands to restore the circular shape. Then dip the fritters in the batter 26, drain and coat them in breadcrumbs 27. 

Coat the fritters evenly 28, then place them on a tray lined with parchment paper 29. Heat the seed oil to 340°F-356°F, then dip 2-3 pieces at a time 30. 

Let them brown for a few minutes, then drain 31 on absorbent paper 32. Your Neapolitan pasta fritters are ready, enjoy them hot 33!