Pasta fritta

Fried pasta


Have you ever tried fried pasta? Some formats such as Paccheri, Conchiglioni or Millerighe have a cavity that can be filled and are well suited to delicious finger food solutions.

Cook them al dente, cool them quickly under running water and fill them with the filling you prefer (for example ricotta and salami or mozzarella and aubergines sautéed in a pan). Then pass them in the beaten egg and then again in the breadcrumbs and then fry them in boiling seed oil. The result is crunchy on the outside and creamy or stringy on the inside, perfect for wowing friends at a party or at the time of an aperitif.

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Cooking Techniques

Pasta all'insalata
Pasta al forno