Finely chop half an onion and let it sauté in a frying pan.
Add the tomato sauce and let it heat, stirring occasionally.
In a bowl, prepare the béchamel sauce by melting the butter and then adding the milk and 100 grams of flour.
Mix with the aid of a whisk until the desired consistency is reached and add a pinch of salt and nutmeg.
Cut the fontina cheese into cubes. Cut up the anchovies as well.
Pour everything into a large bowl: the leftover spaghetti, chopped anchovies, tomato puree, fontina cheese cubes, and béchamel sauce.
Mix so that all the ingredients are combined and create one rather compact mixture.
With the help of a cooking mold, cut out rounds of pasta.
Now move on to the preparation of the batter, and in a bowl combine 100 grams of flour with 100 ml of sparkling water. Again, it is necessary to mix with a whisk in order to achieve the right consistency.
Once reached, pass the rounds obtained with the pasta and the rest of the preparations inside the batter, then fry in hot oil.
Take out the rounds and place them on paper towels so that they cool and lose some of the oil. Taste!
See whole pasta range
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