FOOD TREND: CROCCHETTE DI TAGLIOLINI / FRITTATINE DI PASTA
Carbs, beige, fried – and Italian: this Neapolitan street food is ticking a lot of trestreetnd boxes right now. Known as crocchette di tagliolini or frittatine di pasta, they date back to the 19th century and lay somewhere between a croquette and arancini but without the faff of making a béchamel or a risotto (best ever risotto recipes here, if you can be bothered). Chopped spaghetti is bound with cheese, cream, ham, at its simplest, and then rolled in breadcrumbs and deep fried. What’s not to love?
We’ve taken the flavours of one of our favourite pasta dishes as inspiration – the carbonara – and added our own twist, by stuffing it with extra, oozy, mozzarella. You could use left-over spaghetti carbonara, or another pasta for that matter, or make it from scratch, as we have done. Just be sure to make plenty.