Tag: Fried

Italian Carnival desserts: many recipes – Italian cuisine reinvented by Gordon Ramsay

Chiacchiere, castagnole, pignolata, cicerchiata: i Italian Carnival sweets they are many and varied. as well as all obviously good and delicious. But as you scroll through the recipes, a question arises spontaneously: why, whatever region they belong to, are they all (or almost all) fried?

Why are Carnival desserts fried?

Frying is historically linked to the need to quickly prepare desserts to offer them to as many people as possible and above all at low cost (similar to the origins of fried pizza). This is why even at Carnival the impossible is fried. Over the years, throughout the country, many have become rooted in tradition fried dessert recipes which cheer up the Carnival period: crunchy, soft, stuffed, fragrant with lots of sugar and colours. Masquerade parties are celebrated like this. But what makes the variety of recipes from the Italian regions important and unique is the innumerable heritage of customs that link Carnival to desserts. Some time ago every region used i local productstoday traditions have allowed themselves to be contaminated by market needs.

Traditional Carnival sweets throughout Italy

Given that typical Carnival desserts are mostly fried, the recipes for preparing them are often different from region to region: sometimes the same recipe – with very slight variations or even the same – also takes a different name depending on the geographical area. It happens with Chatterproduced throughout Italy but called in Tuscany Cenci, sfrappole in Emilia, lies in Liguria and in a part of Piedmont, crostoli in Friuli, Trentino and in some areas of Veneto, milkshake in Rome e galani in Venice and Verona. And it happens with the damselfish, another sweet symbol of Carnival, widespread throughout the country, but born in northern Italy, in Bordighera. Sweet pancakes with a fluffy center – also called broad beans or tortelli, are so called because of their shape which vaguely resembles that of a chestnut. Among the more traditional desserts, there are also other desserts apple fritterscalled in South Tyrol Apfelkiechland made with thick slices of apples, coated in a crunchy batter.

Carnival sweets from Northern Italy

If in Lombardy the tradition of the Ambrosian Carnival dictates that the laciàditt based on apples, in the Mantua area they prepare i curls (in dialect, result) or biscuits prepared with very finely ground corn flour (foil), to which butter, sugar, lard, egg yolks and grated lemon zest are added. On the opposite side, in the North East, the les reign supreme fritole Venetian, enriched with raisins and pine nuts. And i donuts from Alto Adige (in addition to apple fritters) which they are called here Faschingskrapfenor “Carnival krapfen”.
In Piedmont the tradition of stuffed, pancakes from the Alessandria carnival which differ from castagnole because they are swollen and empty inside, and of larger dimensions, which can also be garnished with custard. Not to mention the fact that here chatter is called lies.

Ricotta pancakes recipe, the recipe – Italian cuisine reinvented by Gordon Ramsay

TO Carnivalbut not only that, let’s prepare these delicious ones ricotta pancakesan alternative to classic recipe of this dessert. The preparation is simple and quick.

The mixture is prepared by boiling the milk with the butter and adding the Flour. When the mixture has cooled you can add the eggthe ricottait sugar and a little bit of rum. With ricotta the dough will be soft and velvety and, after frying in boiling oil, the pancakes will be very soft.

Ricotta pancakes are still served warmcovered with caster sugar. Also discover these recipes: Pancakes with raisins, Pancakes with raisins and aleatic wine, Apple pancakes, Bignole with cream.

Fried rice with saffron – Italian cuisine reinvented by Gordon Ramsay

The jumping rice it is a dish that we will all have eaten at least once in our lives. In fact, how many times have you had leftover pasta or rice and cooked it the next day in a pan with a simple knob of butter?

Let’s talk about a slightly alternative saffron rice: la crust what goes into creating this sautéed rice is in fact what our palates expect from the first second it is sautéed in the pan! Thanks to the butter, or the oil if you prefer, which almost caramelizes to create that delicious browning.

It is a recovery dish, a zero waste dish, which however today has also become the protagonist of many starred tables in our country, especially in Lombardy, as in the case of Carlo Cracco!

In addition to being careful to turn it in the pan very carefully, to cook it on both sides without breaking it, try to take it out of the fridge at least An hour before to cook it, so as not to create temperature changes!

How is stir-fried rice prepared? Just cook the already cooked rice in a pan with a little onion and saffron and then spread it like an omelette on a serving plate to let it cool. Let’s see in more detail how to proceed!

Advice

Stir-fried rice is a recipe from ‘old Milan’. Cooked with leftover rice, it was prepared in large black pans which, to facilitate the turning operation, were used while still greasy. To fry rice, oil was once a truly precious and expensive commodity, butter or, even more economically, lard was used.
To make it easier for you to turn the rice, you need to pour some oil and coarse salt (then cleaning with a cloth) the bottom of the pan. If you use a non-stick pan, just pour in the oil.

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