Posted in Dolce recipes, tagged Carnevale, festival, fritelle, fritters, Italy, Jason Gibb, Nudo, nuts, olive oil, raisins, recipe, treat on March 1, 2013 |
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Carnival donuts, or frittelle di carnevale, are consumed in huge quantities in February all around Italy. Each region has its own twist, a different liquor or candied fruit, to make them their own. This is the way our kids like them.
Ingredients for lots!
Milk – 1 cup/250ml/8.4 fl oz
Instant yeast – 4 tsp
Eggs – 3
Sugar – 4 tblsp, plus a load for coating
Salt – a pinch
Butter – 45g, melted/1.6oz
00 Flour – 300g/10.6oz
Raisins – ½ cup
Citrus peel – ¾ cup
Pine nuts – ½ cup
Lemon – 1 grated zest
Extra virgin olive oil – around 400ml/13.5fl.oz depending on pan
Gently warm the milk and put it in a mixing bowl with the yeast. Add in the eggs, sugar, salt, melted butter and mix it all together. Then add the flour and mix it with a wooden spoon until it becomes smooth. Now you can throw in all the other ingredients (except the olive oil which is for frying!). Knead this together for 10 minutes with a spatula, scraping around the bowl and mixing from bottom to top. Now you need to let it rest for half an hour with a damp cloth over the top to stop it from drying out. The doughy mixture should double in size.
Now heat your olive oil over a medium flame. Once the oil is hot, use two spoons to mould a cherry tomato sized ball of dough, and scrape it into the hot oil. Fit a few in at once then take them out with a pair of tongs, drain them on some kitchen towel for a minute, then transfer them to a plate of sugar for a darn good coating.
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Carnevale is starting this week in Venice. I’ve never been but the images of extravagantly costumed revellers always brighten up the national news. Of course no festival in Italy is worth its salt without a traditional local platter or two to enjoy whilst partying. The Venice carnival’s snacks of choice are galani which are crispy fried dough shapes doused in icing sugar. At their best they are light and melt divinely in your mouth, but if you get the frying temperature wrong they’re more like a sickly sweet mouthful of grease. This top-drawer recipe comes from Paola, my friend Marco’s mum, who calls them by the Genoan name bugie which means ‘lies’ in Italian. Anyway our children go crazy for them and that’s no lie!
Ingredients for a big plateful
Eggs – 4
Flour – 400g/14oz plus some for dusting
Butter – 50g/1.8oz melted
Caster sugar – 4 tablespoons
Grappa – 1 espresso cup
Lemon zest - from 1 lemon
Dry yeast – 1 sachet (16g). Lievito Pane degli Angeli is ideal.
Sugar – a pinch
Bicarbonate of soda – a pinch
Sunflower oil – enough for frying
First separate the egg yolks from the whites. Beat the yolks and in a large mixing bowl add all the ingredients (except for the oil) to the bowl and mix well. Beat the egg whites till they’re stiff and fold them into the mixture. Now place the resulting dough on a floury surface and knead together. Leave it to rest for about half an hour. After your cup of tea, take the dough and cut small slices of about half an inch thick. Roll this through a pasta machine – it’s best to get it down to the 2nd smallest option. Now cut the flat dough into slices and then fry til golden brown. When placing the frittelle in the oil make sure to drunk them completely so that they puff up. Then just cover them in icing sugar and you’re done.
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