LITTLE SANTA
A delicacy of Neapolitan street food is the classic Neapolitan omelette, a bucatini omelette in a mignon version that is difficult to resist.
Ingrediants
- 500 gr. of bucatini
- 75 g frozen peas
- 150 g cooked ham
- 1 clove of garlic
- extra virgin olive oil to taste
- 400 g flour 00
- 1 L of whole milk
- nutmeg to taste
- 130 g butter
- 325 g of water Salt to taste
- Grana Padano PDO q.s.
Preparation
To prepare Neapolitan pasta omelettes, we start with the bechamel: heat the milk in a saucepan and melt the butter in another saucepan. Then add the flour and mix with a whisk until everything is compact.
Then mix with the hot milk pouring it a little at a time and making sure that there are no lumps. Once the mixture is well dissolved, add salt and nutmeg and continue cooking until you get a firm cream. Transfer it to a bowl and cover with cling film.
Let it cool to room temperature Let's move on to the filling: cut the ham into cubes and in the meantime crush a clove of garlic; put it in a pan with a drizzle of oil. Leave to flavor over medium heat and then add the cooked cubes and peas.
Skip and season with salt, remove the garlic and set aside. Cook the bucatini in boiling salted water, drain al dente. And pour it onto the lightly greased work surface. Add a drop of oil and mix quickly. Chop coarsely with a knife and leave to cool. When all the ingredients are at room temperature, pour the béchamel over the dough and knead with your hands.
Take a fistful of it and dig some space in the center to insert a handful of peas and ham. Close and press well inside an 8 cm pasta bowl or shape by hand. Arrange the pasta medallions on a tray with parchment paper. When they are all ready, let them cool in the refrigerator for at least an hour. Heat the oil for frying and prepare the batter. Pour the flour into a bowl and dissolve by pouring the water slowly while mixing with whips.
Season with salt and keep stirring until you get a smooth, lump-free batter. dip the first omelette. Drain the excess batter and dip in boiling oil. We recommend no more than 2 - 3 omelettes at a time. After 3-4 minutes they should be golden brown, then drain on absorbent paper. Serve and eat hot.
Bronze-drawn bucatini di Gragnano
Bucatini di Gragnano are a type of long pasta, obtained from a mixture of durum wheat semolina and water from the sources of Gragnano. The bronze drawing enhances the chosen condiments, absorbing and enhancing their flavor.
Peas
The pea is a plant native to the Mediterranean and eastern area. The plant is grown for its seeds, consumed as a food rich in starches and proteins.
Homemade bechamel
Bechamel is a French origin sauce, also widely used in Italy, used to fill lasagna, cannelloni, crepes. It's made with cow's milk, butter, flour and nutmeg.
Grana Padano PDO cheese
Grana Padano PDO is a hard, cooked and slow-maturing cheese made with cow's milk from cows milked no more than twice a day and fed with green or preserved fodder from the production area.
Alta Norcineria cooked ham
Alta Norcineria cooked ham is cooked in vegetable broth (carrots, celery and onions) which gives it a full and full-bodied taste.
About
Us
Superb Partonopean interpretation of pizza! Characteristic, tasty and melt-in-your-mouth dough, as well as great care of the raw materials! Congratulations also to the kindness and professionalism of the owners and staff.
I've tried several Neapolitan pizzas in Milan but the taste of this buffalo mozzarella beats them all! New and welcoming place, friendly and helpful staff. Well done!
Well-kept environment, excellent service and the Pizzas what wonders.
After reading the reviews and hearing the opinions of my friends, I decided to try this place that many told me about. I was already thinking of finding a welcoming and pleasant environment but, above all, a place where you could eat a good and real Neapolitan Pizza in Milan; well expectations definitely exceeded! Friendly staff, well-kept restaurant, excellent pizza! Highly recommended!
Fantastic pizza among the best in Milan. Try the San Gennaro. Friendly helpful staff and new and clean place. To come, super.
Spectacular pizzeria, a real find! Delicious pizza, high quality ingredients and perfect dough. A real Neapolitan pizza, I absolutely recommend trying all the pizzas !! Prices in the norm. Very nice staff. We will definitely be going back.
Typical Neapolitan pizza, superlative taste and ingredients. We also tasted some really good typical Neapolitan appetizers! Marco and Sara two kind people and always with a smile, absolutely to try!
Very good pizza indeed I would say excellent sweet pastiera ... not to be missed .. limoncello offered, the rest of the menu looks very good we will be back to try it.
For all lovers of true Neapolitan pizza made by Marco, an authentic Neapolitan pizza maker, who, like an artist, doses all the ingredients and cooking times with wisdom and with love for tradition. A delight for the palate and the soul. Absolutely not to be missed.
Tasty Neapolitan pizza, Marco is a true professional and a welcoming and clean host, the most famous Margherita is digestible and tasty.
A pizza that really deserves it! Excellent dough and perfect combination of ingredients. Fried appetizers are delightful! Perhaps the only flaw is the slightly small and spartan restaurant, which however gives you the opportunity to observe the pizza chef at work!
Came here with 3 other friends. Had 5 pizzas and one eggplant parmigiana. There was not one piece of food left on our table. Staff was extremely friendly, fast service, and great mood inside. We felt welcomed despite not speaking any Italian, and had a great time. 5/5 highly recommend