Fried fettuccine
Presentation
You know when you have some delicious fettuccine with ragù left over and you don't know how to reinvent it? Today I'll reveal a secret to transforming it into an irresistible masterpiece: fried fettuccine! Imagine combining the richness of fettuccine with the velvety creaminess of béchamel sauce . Then, shape the pasta into little spheres, coat them in a double layer of super-crunchy breading, and dip them in boiling oil. The result? A stunning contrast between a golden crust and a soft, flavorful center. Put on your apron: here's the perfect treat to bring the authentic flavor of Italy to your home, wherever you are in the world!
Ingredients:
- 200g of leftover cooked fettuccine
- 100g of béchamel sauce
- 2 eggs
- type 0 flour as needed
- breadcrumbs as needed
- seed oil for frying
Preparation:
1 Add the béchamel sauce to the remaining pasta and mix well. 2 Then, take a portion of fettuccine and press it with your hands to form a ball about 5 centimeters thick. 3. Coat it in flour, 3 dredge it in beaten egg, and 5. dredge it in breadcrumbs, always using your hands to help maintain its shape.
4 Repeat the egg and breadcrumb dip a second time. Repeat the entire process until you've used up all the fettuccine. 5 Finally, fry them for about 3 minutes in seed oil at 165°C and 6 Place them on a double sheet of kitchen paper to absorb the excess oil. Serve while still hot.
Advise
- Temperature : when you prepare them, use cold ingredients so they will hold their shape better.
- Accompaniment : obviously you can accompany them with your favorite sauce or cheese.
- Parmesan : If you haven't already added it to the leftover fettuccine, you can add a little grated Parmesan to the béchamel sauce for a stronger flavor.
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