Tagliolini pasta arancini (croquettes) from Naples
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
483 kcal
-
Course
Main Course, Snacks
-
Cuisine
Italian
Tagliolini pasta arancini (croquettes) from Naples
Description
Tagliolini pasta arancini are a type of Italian croquette using tagliolini or spaghetti pasta combined with butter, grated Parmesan cheese, diced ham, and cubes of scamorza cheese. After cooking the pasta al dente and seasoning it with butter, Parmesan, and salt, beaten eggs are mixed in to help bind the mixture. The pasta is divided into portions and molded into balls with a hollow center filled with ham and cheese. Each ball is then coated in flour, dipped in beaten eggs, and rolled in breadcrumbs before frying in oil until crisp and golden brown.
The frying results in a crisp outer shell that gives way to a rich and creamy interior of pasta, melted cheese, and savory ham. These croquettes provide a satisfying textural contrast and can be served as finger food or part of a larger meal. The layered flavors stem from the cheeses, ham, and butter combined with the pasta’s tender bite.
They are ideal for using leftover pasta, turning it into an indulgent snack with minimal ingredients. Fresh tagliolini cooked just before making the croquettes can also be used, ensuring the pasta retains a delicate texture after frying.
Ingredients
- 250 g tagliolini pasta ½ lb) leftover pasta or cooked from scratch, or spaghetti
- 40 g butter (1.5oz)
- 50 g Parmesan Cheese (2oz) grated
- 50 g scamorza cheese 2oz, or provolone del monaco or mozzarella
- 50 g ham (2oz) diced
- 4 egg
- salt for pasta and to taste
- all-purpose flour as required
- White breadcrumbs as required
- olive oil as required, or peanut oil
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
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
