Best Quick And Easy Capellini Fritters Recipes

Quick and Easy Capellini Fritters image

Provided by grumblebee

Categories European

Time 15m

Yield 12-14 serving(s)

Number Of Ingredients 6

250 g angel hair pasta (broken into fourths)
3 large eggs
1/4 cup parmesan cheese, freshly grated
1/2 teaspoon pepper
2 tablespoons olive oil
1 cup pasta sauce (any red sauce or pesto sauce)

Steps:

Cook angel hair as package directs; drain.
In medium bowl, beat eggs with cheese and pepper; stir in cooked angel hair.
In non-stick skillet, over medium heat, heat 2 tablespoons oil. Drop 1/4 cup angel hair mixture into skillet for each fritter; press down slightly. Cook until lightly browned on both sides. Drain on paper towels. Repeat, adding more oil as needed.
Serve warm with pasta or pesto sauce.

Nutrition Facts : Calories 140.2, Fat 4.9, SaturatedFat 1.2, Cholesterol 54.7, Sodium 150.7, Carbohydrate 18.1, Fiber 0.8, Sugar 2.3, Protein 5.5

Capellini al Forno image

Provided by Giada De Laurentiis

Categories main-dish

Time 1h18m

Yield 6 to 8 servings

Number Of Ingredients 12

6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan
1 pound capellini (angel hair) pasta
1 cup plus 1/2 cup grated Parmesan
3 eggs, at room temperature, beaten
3/4 cup chopped fresh flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 cup plain breadcrumbs
1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped
2 cups (8 ounces) shredded smoked mozzarella
3 tablespoons olive oil
1 (25-ounce) jar marinara or tomato-basil sauce, warmed

Steps:

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated.
Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes.
Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce.