castagnole

Another Carnival treat….

there are tounds of regional carnival recipe…most of them are deep fried…I don’t like frying….so I didn’t make it.

My Aunt Susy made those wonderful “castagnole” …she is such a great cook!

here is the recipes for you guys…

INGRIDIENTS

15 oz flour (oo type)

2.6 oz corn starch

4 oz butter

3.5 oz caster sugar

3 eggs

0.2 oz baking powder

PROCEDURES

Mix separately th dry and the wet ingridients.

Than mix togheter and knead until smooth

make it rest  for half hour

then form little ball from the dough and deep fry

cover with caster sugar

CENCI

Another traditional  carnival recipe!

it comes from my friend Marco’s mom….

Once you start eating one you can’t stop!….They were so delicious I asked him to make a pic and give me the recipe.

So…

16 oz Flour

3.5 oz caster sugar

1.8  fl oz milk

1.8 oz butter

1 tbs orange juice or limoncello

1 egg

vanilla

oil to fry

confectioner’s Sugar (Icing or powdered Sugar)

PROCEDURES

Put the flour in a large bowl and make an hole in the middle.

wisk egg and sugar and add to thr middle of the flour together with melted butter, milk, and vanilla.

knead until it turns out smooth.

roll out the dough (about 2 mm; 1/16″)

cut into unregular stripes.

fry and cover with icing sugar

ENJOY!!!

Frittelle di Riso

Carnival has just started! It’s celebrated all around Italy, but there are some places where the tradition is more important and there is a big party every weekend…

Here in Tuscany Viareggio is famous for carnival.

Then there are Venezia and Cento just to mention some of the most important.

…bakeries all over the country are making traditional carnival desserts….which are different in every italian region.

Here in tuscany “frittelle di riso” are very popular…also because they are so delicious and I can’t wait carnival to eat them!

Ingridients:

100 gr (3.5 oz) originario rice. I’m not sure, but I think you can use sushi rice instead.

1 oz caster sugar

17 fl oz milk (500 ml)

orange or lemon zest

1 egg

1.7 oz flour (50 gr)

1 tsp baking powder

caster sugar to decorate

procedures

cook the rice with the milk , orange zest, sugar

cook until milk is completely absorbed.

Once is cold, wisk in egg , flour, baking powder

Frie the frittelle helping your self with a spoon (oil temperature 175 C°/ 347 C°)

once they are cooked roll each one in caster sugar ( you may also add some cinnamon powder if you like it)

ENJOY 😉