5 from 52 votes
Tagliolini pasta arancini (croquettes) from Naples
These Tagliolini pasta arancini are fried croquettes made with leftover or freshly cooked pasta mixed with butter, Parmesan, diced ham, and cubes of scamorza cheese. The pasta is formed into balls with a cheese and ham center, coated in flour, egg, and breadcrumbs, then fried until golden. The result is a crispy, savory snack or appetizer featuring tender pasta and melted cheese inside.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
483 kcal
Course:
Main Course, Snacks
Cuisine:
Italian
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.
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Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 483
% 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.