Carnival 2020: baked desserts. The recipes – Italian Cuisine

Carnival 2020: baked desserts. The recipes

In the days when the imperative is "frying", there are those who turn the rules around and put in the oven those desserts that – traditionally – should instead be cooked in oil. But the result is not so bad and the health and the line also thank

On the days between Thursday and Shrove Tuesday there is only one thing to do besides masking: to fry! But, you know, the rules are made to be broken. And so, when there should only be pans full of hot oil in the kitchen, there are those who decide to prepare the baked carnival sweets. "Heresy", most probably will shout, but to protect the line – and health – while not giving up the taste, yes, you can also compromise.

The classic baked Carnival desserts

Let's start from classic baked carnival sweets, or all those delicacies that, basically, should be fried but which, if desired, can also be made in the light version. We are talking about Chatter, for example. The process does not change but cooking must take place in a preheated oven ventilated at 190 ° for about 10 minutes. The same goes for the damselfish. The recipe is the same but must always be placed in a preheated oven ventilated at 180 ° for about 10 minutes. Ditto for the Venetian fritole.

Rufioi, if they don't fry they are even better

Another Carnival cake that is usually eaten fried but which is not so bad when baked, are the rufioi, gods stuffed tortelli typical Veneto. For the puff pastry 500 grams of flour, 100 g of sugar, 80 g of butter, 50 g of icing sugar, four eggs, a pinch of salt, 50 ml of milk and 50 ml of grappa are needed. For the stuffed serve 200 g of amaretti biscuits, 700 g of dry biscuits, 100 g of sugar, 300 g of pine nuts, almonds and candied cedar, 50 ml of grappa or anise liqueur and plum jam. It starts by crumbling the amaretti biscuits and then wetting them with hot water. Once an amalgam is obtained, all the other ingredients are added to it. When the dough is also ready, it should be spread until thin sheets are obtained, each divided into rectangles of about 5-8 cm. A spoonful of filling should be placed on each of these. At this point the riufioi must be closed by squeezing the sides well and cooked in the oven at 180 ° for about 15 minutes. After they have cooled down, sprinkle them with lo icing sugar.

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