Tagliolini pasta arancini (croquettes) from Naples

Name: Tagliolini pasta arancini (croquettes) from Naples
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 250 g Tagliolini pasta or spaghetti; 40 g butter; 50 g Parmesan Cheese; 50 g scamorza cheese or provolone del monaco or mozzarella; 50 g ham; 4 eggs; salt; all purpose flour; White breadcrumbs; olive oil or peanut oil

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5.0

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
483 kcal
Course
Main Course, Snacks
Cuisine
Italian

Tagliolini pasta arancini (croquettes) from Naples

Daisy Meyer

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These tagliolini pasta aracini are perfect as a superlicious snack, light lunch, party food or first course and are a great way to use up leftover pasta.

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Ingredients

Servings

250 g Tagliolini pasta or spaghetti (½ lb) leftover pasta or cooked from scratch
40 g butter (1.5oz)
50 g Parmesan Cheese (2oz) grated
50 g scamorza cheese or provolone del monaco or mozzarella (2oz)
50 g ham (2oz) diced
4 eggs
salt for pasta and to taste
all purpose flour as required
White breadcrumbs as required
olive oil or peanut oil as required

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Instructions

Put a pot of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again. Cook the tagliolini or spaghetti al dente according to the instructions on the packet. Fresh tagliolini only take 3 minutes to cook.
When the pasta is ready, drain it and season immediately with the butter and Parmesan. Place it in a bowl and allow to cool. Beat 2 of the eggs and add them to the cooled pasta. Add salt to taste and mix together well.
Cut the cheese and ham into small cubes. Beat the other 2 eggs and add a little salt to them.
On a floured surface, divide the spaghetti or tagliolini into eight portions and form each portion into a ball. You need to slightly squeeze the pasta ball to get it all to stick together. Make a hole in the middle of each ball with your thumb. Place the cheese and ham in the center and close the ball around the hole.
Roll the ball over the floured surface, dip in the beaten eggs and then coat in breadcrumbs. I did this last step twice, even though the recipe I followed didn’t require it.
If possible, leave the balls in a cool place or in the fridge for 20-30 minutes. Then fry them in heated olive or peanut oil until they are completely golden. You don’t need a deep fryer to do this. I did it in a normal frying pan, but you have to turn the pasta arancini to ensure they are golden on each side.
Drain the pasta arancini on kitchen paper and serve hot either as a snack or with a salad.

Nutrition Information

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Calories 483kcal (24%) Carbohydrates 48g (16%) Protein 24g (48%) Fat 21g (32%) Saturated Fat 11g (55%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 0.3g Cholesterol 211mg (70%) Sodium 558mg (23%) Potassium 259mg (7%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 670IU (13%) Calcium 252mg (25%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 483 kcal

% Daily Value*

Calories	483kcal	24%
Carbohydrates	48g	16%
Protein	24g	48%
Fat	21g	32%
Saturated Fat	11g	55%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Trans Fat	0.3g	15%
Cholesterol	211mg	70%
Sodium	558mg	23%
Potassium	259mg	6%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	670IU	13%
Calcium	252mg	25%
Iron	2mg	11%