Although we try to find other meanings "committed," Carnival is a pleasure-party who spends most of his time at the table. For once, a joke or really put aside any form of low-calorie diet and let's get to the healthy and uncontrolled pleasure throat! At this point, everything is valid, you will think about you, but it is not: there are traditions that can not be put aside, even in the euphoria of a holiday so rampant.
And so, most of the Carnival sweets should be fried. Well, yes: any dough filled with whatever is thrown into cauldrons of boiling oil with their sizzle that simulate more uncontrolled the laughter of joy. And if you have no idea what to prepare, take note of our roundup of recipes. The talk TALK Neapolitan The talk is the ultimate symbol of the carnival so we can not avoid making at least one tray, do not you think? Mix in a bowl 450 grams of flour sifted with 1 teaspoon of baking powder, adding 100 grams of brown sugar, 2 tablespoons sesame seeds, grated rind of 1 lemon washed, 1 egg, 100 ml of warm milk, 2 tablespoons extra virgin olive oil and a pinch of salt.
All ingredients must be processed for a long time, being careful that the dough is not too hard: in this case, add more milk. When the dough is elastic, remove it from the bowl and continue to work on a floured work surface, then proceeding to form a ball that affect cross with a boxcutter and let rise in warm place, covered with a kitchen towel, for at least 1 hour.
Then, still working the dough and roll it out with a rolling pin to form a dough thin enough: with a toothed wheel cut wide strips of an inch long and about 15. You can tie each strip of dough loosely to create a decorative pattern. Fry in abundant oil and very hot, and as soon as I lift it with a golden spoon and sprinkle with powdered sugar.
Serve pudding with the Neapolitan or a dry liqueur. A delight! Ingredients: 450 g flour 00 100 g sugar 1 egg 1 teaspoon baking powder 1 lemon 1oo ml milk 2 tablespoons extra virgin olive oil 2 tablespoons sesame seed oil, sugar salt peanut fritters Pancakes The apple pancakes are a sweet apple and cinnamon fried typical Northern Italy, but wherever you prepare will be snapped up! Take a bowl and versiamoci in 250 ml of milk which then will join with 180 grams of flour, 2 egg yolks, 2 tablespoons sugar, vanilla Ezza packet of yeast, a pinch of salt and 2 tablespoons rum.
Mix well until a homogeneous batter. By the 2 egg whites until stiff and add it to the mixture and making it rest for 30 minutes. Meanwhile, peeled 4 apples quality or Golden Pippin, priviamole core material with an apple corer, then cut them into round slices, in width, with a thickness of about half a centimeter.
As we cut the slices into the batter immergiamole to soak them completely. Fry in hot oil and dusted with cinnamon and sugar. Melts in your mouth! Ingredients: 4 apples (Golden or Renetta variety) 250 ml milk 180 g flour dl sugar 2 eggs 1 / 2 sachet baking powder vanilla rum cinnamon oil for frying salt WILD BERRY PANCAKES Pancakes These pancakes with berries triggered the most greedy, indecisive if soaked in the sauce with berries or coconut cream ...
or both! We have a fountain on the work plan, 250 gr of flour with 2 tablespoons of sugar. In the center, pour half cube crumbled yeast and wire around the middle of the heated milk. Again we must work for good, until you get a loaf of the right consistency then left to rise, covered, for about half an hour.
The past 30 minutes, add a pinch of salt and the rest of the milk and knead the dough until it is again a smooth dough. Let stand for 1 hour. Meanwhile, wash the berries in a bowl and imergiamoli where we mescolato4 tablespoons Cassis and sugar for about 1 hour is the fruit flavor, then let them cook on low heat in a saucepan.
Dissolved a teaspoon of cornstarch in a tablespoon of cold water and uniamolo berry, leading again to a boil, stirring until the sauce has thickened. Simply remove from heat, divide into 4 small bowls and allow to cool. In another saucepan bring to boil 200 ml of cream, adding half of the 70 grams of coconut and boil for about 5 minutes, then turn it off and let cool.
Now mix the cream with 4 tablespoons of liqueur to incorporate 250 g of coconut and vanilla ice cream. Also distribute the cream into four small bowls and sprinkle with the rest of the coconut. We heat the oil well and versiamoci 3-4 tablespoons of dough: it will form into balls that when they are golden, will be ready.
Serve on a platter along with bowls of cream. What you want? Ingredients: 250 gr flour 00 2 tablespoons sugar 1 / 2 cube fresh yeast 250 ml milk 4 teaspoons powdered sugar peanut oil salt 300 g mixed berries 4 tablespoons Cassis 1 teaspoon corn starch 250 g vanilla ice cream 200 ml cream 70 g grated coconut 4 tbsp coconut liqueur RICOTTA FRITTERS COCONUT Coconut Pancakes These pancakes have the exotic taste of mango salsa that we will hardly say no! Prepare the cream cheese first, working in a bowl 250 g cheese with 2 eggs.
Add 6 tablespoons of flour and stir with a whisk. Dissolve 20 g of butter and incorporiamolo along with the lemon peel and a tablespoon of granulated sugar. Mix everything together until a smooth mixture that will let it rest in a cool place for 2 hours. Meanwhile, Peel 2 mangoes, cut them into half by removing the central core of the pulp in a blender and blend together with a spoonful of crème fraîche.
We put the sauce in a jug. Now wash 250 g of berries, lightly zuccheriamoli tritiamoli in a blender along with the rest of the crème fraîche and also putting the cream in another pitcher. We heat the oil bllente and always with the spoon to pour the mixture of both frittelel golden serve with condiments.
You will not know which to choose! Ingredients: 250 gr flour 00 2 tablespoons sugar 1 / 2 cube fresh yeast 250 ml milk 4 teaspoons powdered sugar peanut oil salt 300 g mixed berries 4 tablespoons Cassis 1 teaspoon corn starch 250 g vanilla ice cream 200 ml cream 70 g grated coconut 4 tbsp coconut liqueur NACATULI I nacatuli nacatuli The Sicilians are sweet almond paste with everything from heart greedy bite.
Mix 500 grams of flour with 250 grams of lard, 200 grams of sugar, 2 egg yolks and a little water: the dough should be soft and smooth when you put it to rest for almeno1 hours. Now prepare the filling: 300g of chopped figs, shelled almonds 150 grams, 150 grams and 150 grams of walnuts, raisins, previously soaked in marsala and well drained.
We have everything in a saucepan, add 2 tablespoons of honey and wine cooked and then we cook on low heat until the dough is firm and smooth. Remove from heat and let cool. Roll out the dough into two thin sheets and affixed with a decoriamone molds, while the spread on the other. Press tightly around the filling with the tines of a fork and cut out the cakes with the toothed wheel.
The nacatuli be put into a buttered plate, brushed with a little milk and baked at 180 degrees for about 20 minutes. Sfornateli and let cool on a wire rack before serving. Can not resist! 500 gr flour 00 250 g lard 200 g sugar 2 egg milk butter for the plate 300 gr 150 gr dried figs already shelled almonds 150 grams walnuts 150 grams walnuts 150 grams raisins Marsala Honey Egadi fluid 1 / 2 l wine Malvasia cooked ravioli ravioli SWEET HONEY Honey I'm young and tempting and it is advisable to do so in large quantities, because it will be hard to stop once you have tasted them! We have the flour on work surface and pour the melted butter together with a pinch of salt and 150 ml of warm water.
We work with your hands vigorously, until the mixture becomes a smooth dough and then compact with a rolling pin roll out into two thin sheets. Prepare filling diced mozzarella and mescondola with the peel of citrus fruits, cinnamon and wheat. We distribute the filling one of the two sheets to form many mounds that well-spaced, then cover with second sheet, pressing with your fingers around the filling and cut out the ravioli with a toothed wheel.
They will be very nice if you cut a round shape. Abbondondate fry in oil, a few at a time, and when they are golden tiriamoli up with a skimmer and then cospargeli apples are still hot. Gluttony as a few! Ingredients: 250 gr flour 00 200 gr grated Parmesan cheese 1 tablespoon grated orange peel 1 1 grated lemon peel 1 teaspoon ground cinnamon 25 g butter 50 g liquid honey peanut seed oil salt QUADRATINI HONEY PUMPKIN I Pumpkin squares covered These honey cakes are popular for their spicy flavor.
To prepare, cut the pumpkin into cubes and cuociamola steamed for 20 minutes, then flush tritiamola in the mixer by combining the cream. We'll get a puree which then add the honey, eggs, flour and freshly grated ginger. After mixing the mixture well, lined with baking paper a rectangular mold approximately 18 x 25 cm, and versiamoci the mixture, beating gently mold on the work surface to level the batter.
Bake at 180 degrees for 30 minutes and let cool. When it is cold, let's put on a tray and cut them into small squares or diamonds. Dust with icing sugar and decorate with strips of candied ginger. The delicious taste with us for a few days, since they can also be stored in the refrigerator.
Ingredients: 600 g pumpkin flesh is firm already cleaned 100 grams honey 50 grams candied ginger 2 eggs 2 tablespoons flour 00 2 tablespoons sugar 1 tablespoon grated fresh ginger 150 ml fresh cream ugly but good I ugly but good "ugly but good "are sweets of Piedmont that Carnival will rage! Coarsely chop the hazelnuts and sugar together, so that only some of them remain fragmented.
Beat the egg whites until stiff steadfast, and then carefully incorporate the chopped hazelnuts with sugar and the seeds taken from the vanilla bean, stirring delicatamentedal bottom up so as not remove the egg whites. Now pour the mixture into a pan and let heat from the bottom of a gentle heat, stirring gently with a wooden spoon.
When the mixture will become shiny amber color, let it rest a few minutes then take small portions of dough with a teaspoon, form many mounds on one or more baking sheets lined with parchment paper. We bake in preheated oven at 165 degrees for about 15 minutes, until the ugly but good is dry and light as meringue.
It takes a little more effort, but taste the final results! Ingredients: 150 gr roasted hazelnuts from Piedmont just 150 grams sugar 50 grams egg white 1 / 2 vanilla bean milk fried sweet fried milk These biscuits are delicious Ligurian tradition! In a saucepan, peeled 3 egg yolks and combine the other three, keeping the egg whites.
Now add the sugar and assemble the mixture with a whisk, until soft and fluffy result. Incorporate the flour and flavored with a pinch of salt and we dilute with milk, pour slowly. Now put the pan on medium heat and let thicken the mixture, stirring constantly with a wooden spoon for about 20-25 minutes.
When the cream begins to separate from the sides of the bowl, turn it off because it's ready. Grated rind of one lemon and cinnamon together incorporiamola cream. Pour the mixture onto a large plate with high sides previously moistened, so as to form a layer of about 2.5 cm thick that you leave to cool.
Whisk the egg whites and cream now solidified cut diamond of about 5 cm to the side and passatiamoli first in egg, then breadcrumbs. Fry in hot oil and sprinkle with powdered sugar. They should be eaten while still hot. Ingredients: 1 liter milk 150 gr flour 00 150 g sugar 60 g sugar 6 eggs 1 lemon 1 / 2 teaspoon ground cinnamon 80 g breadcrumbs Peanut oil salt TORTELLI CAKES WITH CREAM tortelli no cream in Milan eat nothing but these ravioli Carnival, trust me! Prepare the cream first, working froth the egg yolks with the sugar, and then add the flour and pour in milk, previously brought to a boil, lemon zest.
Bake the mixture in a saucepan over low heat until it thickens. Now chill the cream, and prepare the ravioli: mix flour, eggs, butter, sugar, water, 1 cup of amaretto, last zest of a lemon, by obtaining un'impasto soft bake spoonfuls into hot oil. Finally stuffed ravioli with a pastry bag or a syringe.
Serve dusted with icing sugar and every morsel is a sweet surprise! Ingredients: 300 gr white flour (for pasta) 8 eggs (for pasta) 100 g butter (for pasta) 60 oz sugar (for pasta) 1 / 2 l water (for pasta) 1 grated lemon rind (for pasta) 1 cup amaretto (for pasta) 6 egg yolks (for stuffing) 100 grr sugar (for filling) 70 g flour type "00" (for the filling), milk (for the filling) 1 lemon rind (for the filling) 
And so, most of the Carnival sweets should be fried. Well, yes: any dough filled with whatever is thrown into cauldrons of boiling oil with their sizzle that simulate more uncontrolled the laughter of joy. And if you have no idea what to prepare, take note of our roundup of recipes. The talk TALK Neapolitan The talk is the ultimate symbol of the carnival so we can not avoid making at least one tray, do not you think? Mix in a bowl 450 grams of flour sifted with 1 teaspoon of baking powder, adding 100 grams of brown sugar, 2 tablespoons sesame seeds, grated rind of 1 lemon washed, 1 egg, 100 ml of warm milk, 2 tablespoons extra virgin olive oil and a pinch of salt.
All ingredients must be processed for a long time, being careful that the dough is not too hard: in this case, add more milk. When the dough is elastic, remove it from the bowl and continue to work on a floured work surface, then proceeding to form a ball that affect cross with a boxcutter and let rise in warm place, covered with a kitchen towel, for at least 1 hour.
Then, still working the dough and roll it out with a rolling pin to form a dough thin enough: with a toothed wheel cut wide strips of an inch long and about 15. You can tie each strip of dough loosely to create a decorative pattern. Fry in abundant oil and very hot, and as soon as I lift it with a golden spoon and sprinkle with powdered sugar.
Serve pudding with the Neapolitan or a dry liqueur. A delight! Ingredients: 450 g flour 00 100 g sugar 1 egg 1 teaspoon baking powder 1 lemon 1oo ml milk 2 tablespoons extra virgin olive oil 2 tablespoons sesame seed oil, sugar salt peanut fritters Pancakes The apple pancakes are a sweet apple and cinnamon fried typical Northern Italy, but wherever you prepare will be snapped up! Take a bowl and versiamoci in 250 ml of milk which then will join with 180 grams of flour, 2 egg yolks, 2 tablespoons sugar, vanilla Ezza packet of yeast, a pinch of salt and 2 tablespoons rum.
Mix well until a homogeneous batter. By the 2 egg whites until stiff and add it to the mixture and making it rest for 30 minutes. Meanwhile, peeled 4 apples quality or Golden Pippin, priviamole core material with an apple corer, then cut them into round slices, in width, with a thickness of about half a centimeter.
As we cut the slices into the batter immergiamole to soak them completely. Fry in hot oil and dusted with cinnamon and sugar. Melts in your mouth! Ingredients: 4 apples (Golden or Renetta variety) 250 ml milk 180 g flour dl sugar 2 eggs 1 / 2 sachet baking powder vanilla rum cinnamon oil for frying salt WILD BERRY PANCAKES Pancakes These pancakes with berries triggered the most greedy, indecisive if soaked in the sauce with berries or coconut cream ...
or both! We have a fountain on the work plan, 250 gr of flour with 2 tablespoons of sugar. In the center, pour half cube crumbled yeast and wire around the middle of the heated milk. Again we must work for good, until you get a loaf of the right consistency then left to rise, covered, for about half an hour.
The past 30 minutes, add a pinch of salt and the rest of the milk and knead the dough until it is again a smooth dough. Let stand for 1 hour. Meanwhile, wash the berries in a bowl and imergiamoli where we mescolato4 tablespoons Cassis and sugar for about 1 hour is the fruit flavor, then let them cook on low heat in a saucepan.
Dissolved a teaspoon of cornstarch in a tablespoon of cold water and uniamolo berry, leading again to a boil, stirring until the sauce has thickened. Simply remove from heat, divide into 4 small bowls and allow to cool. In another saucepan bring to boil 200 ml of cream, adding half of the 70 grams of coconut and boil for about 5 minutes, then turn it off and let cool.
Now mix the cream with 4 tablespoons of liqueur to incorporate 250 g of coconut and vanilla ice cream. Also distribute the cream into four small bowls and sprinkle with the rest of the coconut. We heat the oil well and versiamoci 3-4 tablespoons of dough: it will form into balls that when they are golden, will be ready.
Serve on a platter along with bowls of cream. What you want? Ingredients: 250 gr flour 00 2 tablespoons sugar 1 / 2 cube fresh yeast 250 ml milk 4 teaspoons powdered sugar peanut oil salt 300 g mixed berries 4 tablespoons Cassis 1 teaspoon corn starch 250 g vanilla ice cream 200 ml cream 70 g grated coconut 4 tbsp coconut liqueur RICOTTA FRITTERS COCONUT Coconut Pancakes These pancakes have the exotic taste of mango salsa that we will hardly say no! Prepare the cream cheese first, working in a bowl 250 g cheese with 2 eggs.
Add 6 tablespoons of flour and stir with a whisk. Dissolve 20 g of butter and incorporiamolo along with the lemon peel and a tablespoon of granulated sugar. Mix everything together until a smooth mixture that will let it rest in a cool place for 2 hours. Meanwhile, Peel 2 mangoes, cut them into half by removing the central core of the pulp in a blender and blend together with a spoonful of crème fraîche.
We put the sauce in a jug. Now wash 250 g of berries, lightly zuccheriamoli tritiamoli in a blender along with the rest of the crème fraîche and also putting the cream in another pitcher. We heat the oil bllente and always with the spoon to pour the mixture of both frittelel golden serve with condiments.
You will not know which to choose! Ingredients: 250 gr flour 00 2 tablespoons sugar 1 / 2 cube fresh yeast 250 ml milk 4 teaspoons powdered sugar peanut oil salt 300 g mixed berries 4 tablespoons Cassis 1 teaspoon corn starch 250 g vanilla ice cream 200 ml cream 70 g grated coconut 4 tbsp coconut liqueur NACATULI I nacatuli nacatuli The Sicilians are sweet almond paste with everything from heart greedy bite.
Mix 500 grams of flour with 250 grams of lard, 200 grams of sugar, 2 egg yolks and a little water: the dough should be soft and smooth when you put it to rest for almeno1 hours. Now prepare the filling: 300g of chopped figs, shelled almonds 150 grams, 150 grams and 150 grams of walnuts, raisins, previously soaked in marsala and well drained.
We have everything in a saucepan, add 2 tablespoons of honey and wine cooked and then we cook on low heat until the dough is firm and smooth. Remove from heat and let cool. Roll out the dough into two thin sheets and affixed with a decoriamone molds, while the spread on the other. Press tightly around the filling with the tines of a fork and cut out the cakes with the toothed wheel.
The nacatuli be put into a buttered plate, brushed with a little milk and baked at 180 degrees for about 20 minutes. Sfornateli and let cool on a wire rack before serving. Can not resist! 500 gr flour 00 250 g lard 200 g sugar 2 egg milk butter for the plate 300 gr 150 gr dried figs already shelled almonds 150 grams walnuts 150 grams walnuts 150 grams raisins Marsala Honey Egadi fluid 1 / 2 l wine Malvasia cooked ravioli ravioli SWEET HONEY Honey I'm young and tempting and it is advisable to do so in large quantities, because it will be hard to stop once you have tasted them! We have the flour on work surface and pour the melted butter together with a pinch of salt and 150 ml of warm water.
We work with your hands vigorously, until the mixture becomes a smooth dough and then compact with a rolling pin roll out into two thin sheets. Prepare filling diced mozzarella and mescondola with the peel of citrus fruits, cinnamon and wheat. We distribute the filling one of the two sheets to form many mounds that well-spaced, then cover with second sheet, pressing with your fingers around the filling and cut out the ravioli with a toothed wheel.
They will be very nice if you cut a round shape. Abbondondate fry in oil, a few at a time, and when they are golden tiriamoli up with a skimmer and then cospargeli apples are still hot. Gluttony as a few! Ingredients: 250 gr flour 00 200 gr grated Parmesan cheese 1 tablespoon grated orange peel 1 1 grated lemon peel 1 teaspoon ground cinnamon 25 g butter 50 g liquid honey peanut seed oil salt QUADRATINI HONEY PUMPKIN I Pumpkin squares covered These honey cakes are popular for their spicy flavor.
To prepare, cut the pumpkin into cubes and cuociamola steamed for 20 minutes, then flush tritiamola in the mixer by combining the cream. We'll get a puree which then add the honey, eggs, flour and freshly grated ginger. After mixing the mixture well, lined with baking paper a rectangular mold approximately 18 x 25 cm, and versiamoci the mixture, beating gently mold on the work surface to level the batter.
Bake at 180 degrees for 30 minutes and let cool. When it is cold, let's put on a tray and cut them into small squares or diamonds. Dust with icing sugar and decorate with strips of candied ginger. The delicious taste with us for a few days, since they can also be stored in the refrigerator.
Ingredients: 600 g pumpkin flesh is firm already cleaned 100 grams honey 50 grams candied ginger 2 eggs 2 tablespoons flour 00 2 tablespoons sugar 1 tablespoon grated fresh ginger 150 ml fresh cream ugly but good I ugly but good "ugly but good "are sweets of Piedmont that Carnival will rage! Coarsely chop the hazelnuts and sugar together, so that only some of them remain fragmented.
Beat the egg whites until stiff steadfast, and then carefully incorporate the chopped hazelnuts with sugar and the seeds taken from the vanilla bean, stirring delicatamentedal bottom up so as not remove the egg whites. Now pour the mixture into a pan and let heat from the bottom of a gentle heat, stirring gently with a wooden spoon.
When the mixture will become shiny amber color, let it rest a few minutes then take small portions of dough with a teaspoon, form many mounds on one or more baking sheets lined with parchment paper. We bake in preheated oven at 165 degrees for about 15 minutes, until the ugly but good is dry and light as meringue.
It takes a little more effort, but taste the final results! Ingredients: 150 gr roasted hazelnuts from Piedmont just 150 grams sugar 50 grams egg white 1 / 2 vanilla bean milk fried sweet fried milk These biscuits are delicious Ligurian tradition! In a saucepan, peeled 3 egg yolks and combine the other three, keeping the egg whites.
Now add the sugar and assemble the mixture with a whisk, until soft and fluffy result. Incorporate the flour and flavored with a pinch of salt and we dilute with milk, pour slowly. Now put the pan on medium heat and let thicken the mixture, stirring constantly with a wooden spoon for about 20-25 minutes.
When the cream begins to separate from the sides of the bowl, turn it off because it's ready. Grated rind of one lemon and cinnamon together incorporiamola cream. Pour the mixture onto a large plate with high sides previously moistened, so as to form a layer of about 2.5 cm thick that you leave to cool.
Whisk the egg whites and cream now solidified cut diamond of about 5 cm to the side and passatiamoli first in egg, then breadcrumbs. Fry in hot oil and sprinkle with powdered sugar. They should be eaten while still hot. Ingredients: 1 liter milk 150 gr flour 00 150 g sugar 60 g sugar 6 eggs 1 lemon 1 / 2 teaspoon ground cinnamon 80 g breadcrumbs Peanut oil salt TORTELLI CAKES WITH CREAM tortelli no cream in Milan eat nothing but these ravioli Carnival, trust me! Prepare the cream first, working froth the egg yolks with the sugar, and then add the flour and pour in milk, previously brought to a boil, lemon zest.
Bake the mixture in a saucepan over low heat until it thickens. Now chill the cream, and prepare the ravioli: mix flour, eggs, butter, sugar, water, 1 cup of amaretto, last zest of a lemon, by obtaining un'impasto soft bake spoonfuls into hot oil. Finally stuffed ravioli with a pastry bag or a syringe.
Serve dusted with icing sugar and every morsel is a sweet surprise! Ingredients: 300 gr white flour (for pasta) 8 eggs (for pasta) 100 g butter (for pasta) 60 oz sugar (for pasta) 1 / 2 l water (for pasta) 1 grated lemon rind (for pasta) 1 cup amaretto (for pasta) 6 egg yolks (for stuffing) 100 grr sugar (for filling) 70 g flour type "00" (for the filling), milk (for the filling) 1 lemon rind (for the filling)
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