Tag: Carnival

How to prepare the carnival tortelli: the recipe – Italian Cuisine

Round, soft and soft: these are the carnival tortelli, the typical sweets coated with sugar or filled with cream that are prepared for the craziest days of the year

Fried morsels covered with sugar, soft and delicious: i tortelli they are one of the typical sweets of the days of Carnival, small and soft, to eat like this, or for the sweet tooth, filled with custard. They are called in the Milanese area, as they are called frittole in Venice and castagnole in Emilia Romagna. They are prepared in a short time, they are fried in hot but not boiling oil, and they are eaten one after the other, without being able to resist. Below is our recipe for preparing them.

The recipe for carnival tortelli

Ingredients

120 g flour 00, 60 g potato starch, 3 dl milk, 70 g butter, 60 g sugar, a pinch of salt, 4 egg yolks, half a bag of baking powder, icing sugar, oil for frying.

Method

In a large pot let it warm up milk with butter, sugar and a pinch of salt. When the milk has warmed, remove it from the heat and add the flour and baking powder, stirring with a whisk to prevent lumps from forming. Put on the fire and cook until the compound will not come off the walls of the pot. At this point remove from the heat and let it cool. Add the egg yolks one by one, stirring so that everything mixes well. Fry the dough in small spoons in hot oil, turning every tortello to make it golden. Drain them on a plate where you will place some sheets of paper towels, let them cool and then sprinkle with icing sugar.

Italian carnival cakes: recipes – Italian Cuisine

Time to Carnival, time for pancakes. Like any self-respecting party and as always imposes the tradition, even during the Carnival days every single Italian region brings to the table its favorite recipes, the classic and timeless desserts and the irresistible pancakes. And like any self-respecting holiday, every Italian region customizes its recipes, giving life to dishes with aromas and flavors that meet the tastes of adults and children and take different names and forms depending on the places of origin.

In this top ten of Sale & Pepe, dedicated to the traditional Italian desserts to be prepared during Carnival parties, we tour the country to find out the names and forms of the recipes of our country and discover how it is celebrated in each region.

It starts with the classic and loved crispy lies, accompanied by hot zabaglione served in cups or cups. We continue with the ghiotte castagnole with sugar, crispy outside and very soft inside, fried balls decorated with granulated sugar to taste hot and fragrant and eat in one bite, one after the other.

We then move on to the crostoli filled with jam, Carnival dessert typical of Veneto and Friuli Venezia Giulia with a greedy cherry heart. And then the irresistible ones donuts with Vin Santo, to serve hot and just sprinkled with granulated sugar.

THE ravioli with ricotta cheese? We usually think of this dish as a first course, but in the recipe we propose, on the contrary, they are delicious sweets typical of southern Italy, particularly of western Sicily, also called "fried waterfalls". To make them special a sweet and delicious soft heart made of ricotta, candied pumpkin and chocolate, perfumed with vanilla seeds, lemon peel and cinnamon.

On the same length of gluttony, there are the sweet ravioli with a filling of berries, accompanied by a delicious raspberry sauce.
And then, here are the "cousins" of the chatter, the sfrappole with grappa, strips of fried dough, sprinkled with icing sugar and served with mascarpone cream.

THE fravioli they are typical of the Sicilian tradition: these too have a sweet ricotta filling, scented with cloves and cinnamon.
For some "streamers" to savor, the right recipe is that of the tagliolini with cream: very easy to prepare, they are laid on a delicate sauce of vanilla and decorated with icing sugar.

For an exotic splash, i semolina tortelli with coconut they are delicious and irresistible, thanks to the coconut milk cream that accompanies them.

How to make the carnival chestnuts: the recipe – Italian Cuisine

Small bon bon sweet and crispy, the castagnole are so tasty and delicious, that you will not be able to stop eating them.

Their name derives from the shape, slightly larger than a chestnut: the Castagnole, the carnival pancakes that are prepared in Emilia Romagna, are golden morsels typical of these days of celebration, easy to prepare at home and taste so inviting that they will end in a moment. They are made with a dough of eggs, flour and sugar added a little liqueur, normally the rum or white grappaaccording to taste. Sprinkle with powdered sugar, they can also be filled with custard or chocolate cream, to make them more delicious. Below our recipe, good work.

The recipe for carnival castagnole

Ingredients

250 g flour 00
40 g sugar
50 g butter
2 eggs
half a glass of rum
the zest of a lemon or an orange
half a packet of yeast
powdered sugar to cover them

Method

Make a fountain with the flour and add the yeast, the sugar and the butter and start to knead. Add the eggs, one at a time, the lemon peel, the rum and keep kneading until you have obtained a smooth and homogeneous mixture. Wrap it with some film and leave it rest in the fridge for an hour. At this point take a part of the dough, roll it in your hands until obtaining a loaf and then balls, big little more than a chestnut. Separately, heat the peanut oil in a frying pan and, when it is very hot, gradually throw the pellets into the oil, and fry until they are well golden on the whole surface. To make sure that they are cooked inside, pungetele with a toothpick: if it comes out dry, then the castagnole will be ready. At this point, drain them with a skimmer and place them on a plate with absorbent paper, because they lose excess oil. Sprinkle with icing sugar and serve them.