CARNIVAL AT HOME

With the colourful Carnival of Venice we present our Frittelle. A long-standing recipe that we still pass down today together with the saying that: “Le fritole se le xe bone e se gira da soe”

INGREDIENTS

¼ liter of water
50 g of butter
1 pinch of salt
150 g of flour 00
50 g of frumina
50 g of sugar
1 sachet of vanillin
1 vial of lemon or rum flavouring
3 eggs of 65 g
1 level teaspoon of baking powder
100 g of washed and dried raisins

In a saucepan, bring water, butter and salt to the boil. Remove from the heat, pour in and mix the flour mixture until you get a compact ball. Put the mixture in a bowl and add sugar, vanillin, flavouring and eggs one at a time. Incorporate the yeast and raisins into the cooled dough. Fry the “Frittelle” in abandoned oil, forming them with a teaspoon. Then serve them with a sprinkling of icing sugar and a glass of Prosecco DOCG. For those who love cream, they can also be filled.