Begins the carnival period, and then starts a world of sweets and fried my house smell of fried food galore!
In every part of Italy, each has its own cookies for this festive period, I will post the locals where I live, the crackers, noodles and sweet frappe or chat or sfrappole.
Today begins with crackers, to which I added cottage cheese to make them more 'soft and less tongue-ties. "
With the dose of the prescription, it is quite a full tray, then everything is 'where to cut the size of the damselfish is obvious that most' small size and most guests will eat. The recipe
'simple and cheap, the only annoyance, as almost all the desserts for Carnival, is frying, but then the result, as I always say I will repay '.
Castagnole ricotta
Ingredients:
200 g flour 70 g sugar 40 g soft butter
2 eggs 1 / 2 packet of yeast
cake 250 g of ricotta cheese
grated lemon zest 1 teaspoon of vanilla extract 1 teaspoon
liquor of choice (okay for children alcohol because, as fry, will evaporate)
a pinch of salt
oil for frying
also:
alchermes sugar (optional for children as a liqueur)
Procedure:
Mix all ingredients together with your hands, form a smooth and not sticky dough and let rest about 20 minutes.
Meanwhile prepare a pan for frying, I recommend a pot with high sides and a deep 'oil such that immerses the damselfish.
Take one part of dough roll it up to a diameter of an inch, then with a knife or a tarot deck, cut the sausage into many pieces (how to make dumplings for instance), roll them up in mo 'balls.
Heat the oil, to make sure it arrived at room temperature, throw in a toothpick or a piece of spaghetti, if small bubbles form around the oil sra 'ready for the fritttura.
castagnola Throw some, not too many in the oil and fry until golden brown, turning them.
Purée them on absorbent paper and once you are finished frying, sprinkle with confectioners' sugar passed through a sieve and drops alchermes.
are warm but also good cold, good carnival!
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