A playful hybrid between two Italian classics: lasagna and arancini – deep-fried risotto balls.
Dried egg pappardelle
(or 600g leftover cooked egg pasta)
(a good recipe features in Jacob Kenedy’s book, The Geometry of Pasta, but any will do)
thick, chilled until solid (optional)
(or 150g normal ones), milled fine, for coating
for deep frying
Break the nests of dried pasta roughly in your hands, set a pan of salted water on to boil and cook the pasta very
– a little undercooked even to your taste, and drain it.
Mix it with the Bolognese.
Spread it out on a tray, sprinkle with the cheese and leave to cool, then refrigerate.
Mix the pasta up with your hands, divide it into ten portions.
Form each into as tight a ball as you can manage, using your hands. If using the béchamel, put a tablespoon in the centre of each one.
Dust the balls in the flour, then coat in the egg, then in the breadcrumbs.
Refrigerate until ready to eat.
Deep-fry in vegetable oil at 160C for 10 minutes.
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Recipe by The London Economic, thelondoneconomic.com