I prepared the béchamel with 500 ml of milk, 50 g of butter, 50 g of flour and nutmeg

I added the mushrooms, ham, provola and parmesan to the béchamel sauce

I boiled 300g of long ditalini al dente which I then added to the béchamel sauce

I lined a rectangular baking tray with baking paper and poured everything on top and leveled with a sheet of baking paper on top. Left

rest in the fridge for at least 2 hours

I cut the dough into squares, 30 came out

I prepared the batter with 150g of flour, 150g of sparkling cold water and an egg

I dipped each square first in the batter then in the breadcrumbs and then fried in peanut oil.

Credits: Barbara Pia, La Cucina Italiana: the group [ Facebook Group]