5 full sheets fresh pasta sheets
Frying oil
2 tablespoons flour
2 tablespoons olive oil
2 cups milk
Salt and pepper, to taste
3 tablespoons parsley, chopped
1/2 cup parmesan
1 cup mozzarella cheese
4 Italian Sausages, casings removed
4 ounces pepperoni, chopped
(1) 4-ounce can black olives, sliced, drained
3 Roma Tomatoes, seeded and chopped
1/2 cup pepperchinis, sliced
1 jalapeno, seeded and chopped
1 bunch green onion, chopped
In a large skillet, saute sausage over medium heat until brown. Drain and set aside. In a medium saucepan saute over low heat flour and olive oil, stirring continuously until thick and roux has turned a light brown color (about three minutes). Add milk, salt and pepper and 2 tablespoons parsley. Cook for 1 minute until mixture is thick. Remove from heat and stir in 1/4 cup parmesan and 1/2 cup mozzarella. This completes a Bechemel Sauce.Set mixture aside. Heat frying oil to 350 degrees. Slice pasta sheets into rectangles. Fry each pasta shape until golden brown, about 1 minute. Drain on paper towels. On a large platter arrange fried pasta. Pour Bechemel sauce over pasta. Add remaining cheeses, pepperoni, sausage, olives, tomatoes, pepperchinis, jalapeno and green onions. Sprinkle with remaining parsley. Serve.
