List of Ingredients
- 1 QT. of milk
- 1 2/3 LB. of pipevariety pasta
- 9 OZ. of provola cheese
- 9 OZ. of breadcrumbs
- 5 1/3 OZ. of fontina cheese
- 4 1/4 OZ. of butter
- 4 OZ. of flour
- 1/2 CUP of grated Grana Padano cheese
- 4 of eggs
- Nutmeg
- Peanut oil
- Salt
Method
For the fried pipe pasta cubes recipe, melt the butter, remove it from the heat and carefully combine with the flour. Add a pinch of nutmeg and salt. Combine the mixture with the nearly boiling milk and cook for a couple of minutes, stirring with a whisk to obtain a smooth bechamel. Remove the bechamel from the heat and melt in the fontina cheese cut into cubes, and the Grana Padano cheese.
FOR THE PASTA: Boil the water for the pasta, season with salt, and cook the pipe. Drain once they are al dente and toss in the fontina cheese sauce. Arrange them in a baking dish lined with parchment paper; level them and compact them by pressing them with the bottom of another pan. Let chill in the refrigerator for 1 hour. Cut the pasta horizontally obtaining two layers; cover one with thin slices of provola cheese, overlap with the other layer and cut the pasta into about 2 1/2 inch cubes.
Dip the pasta cubes in the beaten eggs and coat with breadcrumbs. Immediately fry them in abundant hot peanut oil. Drain when golden and serve hot. To finish with a very American touch, serve with 1 1/3 tbsp of mayonnaise mixed with 1 tbsp of mustard and finely chopped chives.