Barilla® Collezione Bucatini

Sweet Crocchette with Various Spreads

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Ingredients 8 Servings

  • 1 box Barilla® Collezione Bucatini
  • 1 quart milk
  • 8 oz butter
  • 7 oz All Purpose flour
  • 6 oz sugar
  • 1 tsp fine sea salt
  • 1 tsp lemon zest
  • To need bread crumbs and vegetable oil
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  • Place a pot of water to boil, cook bucatini for 15 min, drain and chop roughly to a length of ½ inch.
  • Meanwhile make béchamel sauce by cooking flour and butter in a sauce pan for five minutes and gently stirring in boiling milk.
  • Add sugar and salt and stir in pasta.
  • Scoop in 1.6 oz balls with an ice-cream scoop. Refrigerate well.
  • Coat with flour, egg and bread crumbs, deep fry and serve with melted chocolate sauce and/or fruit compotes
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