still sweet? And then fried? Well yes! Last but not least good, with a parade of desserts that tastes like Carnival. Yes, because tomorrow, here to me, is Carnevalon, the day that closes the festive atmosphere, a continuation, perhaps a little bit contrived, but for years full of shows and entertainment.
These dumplings are a traditional bakery in Palermo (home) crescents are making a treasure box for a cream cheese and chocolate, the cannoli, only missing the candied peel. No one here dares: D (just as we never hear of "arancine baked") but I get the impression that even non-fried would be pleasant. They are also known as the "cassatelle.
Ingredients for 16 dumplings
For the dough: 400 gr flour
00
2 medium eggs 60 grams of lard
The grated rind of 1 lemon
60 g sugar 1 packet of
vanilla 1 cup of liquor (brandy or marsala)
For the filling: 200 gr of ricotta
(Not fresh, but at least two days because it must be dry)
40 grams of sugar to taste chocolate chips
Others:
1 liter of vegetable oil (I use the corn)
Powdered sugar
cinnamon
procedure
For the dough:
1) In a cup or a bowl of robots pour the flour, vanilla, a pinch of salt and lemon rind. Place in the middle eggs, lard and sugar. Begin to knead and then adding the liquor. Whisk until mixture is soft and workable.
2) The special machine or a rolling pin broaden the dough into small pieces, Flour well if it is too sticky. Obtain the average thickness of the strips (do not be thin like ravioli)
3) With the special tool crescent, or simply with a smooth wheel cutter, to obtain the desired shape, by focusing on the filling and closing for good seal edges
4) Fry in hot oil, but not hot because the thickness of the dough makes the interior should be cooked. Remove from oil when the dumplings are golden brown. Drain on absorbent paper
5) Sprinkle with a sieve icing sugar and cinnamon
For the filling:
1) Put the ricotta in a blender with the sugar and whisk for a minute or until to mix well. The ricotta should not be fresh, he must have drained all the serum well and should look firm and rather dry
2) Mix the chocolate chips (heavy) and then fill the ravioli
For the dough: 400 gr flour
00
2 medium eggs 60 grams of lard
The grated rind of 1 lemon
60 g sugar 1 packet of
vanilla 1 cup of liquor (brandy or marsala)
For the filling: 200 gr of ricotta
(Not fresh, but at least two days because it must be dry)
40 grams of sugar to taste chocolate chips
Others:
1 liter of vegetable oil (I use the corn)
Powdered sugar
cinnamon
procedure
For the dough:
1) In a cup or a bowl of robots pour the flour, vanilla, a pinch of salt and lemon rind. Place in the middle eggs, lard and sugar. Begin to knead and then adding the liquor. Whisk until mixture is soft and workable.
2) The special machine or a rolling pin broaden the dough into small pieces, Flour well if it is too sticky. Obtain the average thickness of the strips (do not be thin like ravioli)
3) With the special tool crescent, or simply with a smooth wheel cutter, to obtain the desired shape, by focusing on the filling and closing for good seal edges
4) Fry in hot oil, but not hot because the thickness of the dough makes the interior should be cooked. Remove from oil when the dumplings are golden brown. Drain on absorbent paper
5) Sprinkle with a sieve icing sugar and cinnamon
For the filling:
1) Put the ricotta in a blender with the sugar and whisk for a minute or until to mix well. The ricotta should not be fresh, he must have drained all the serum well and should look firm and rather dry
2) Mix the chocolate chips (heavy) and then fill the ravioli
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