THE Carnival Tortelli I am fried desserts typical of Lombard tradition of the Carnival. It’s about soft morsels of dough based on Flour, butter And egg similar to that of Bignè. Yes form with a spoon Yes they fry in boiling oil and then yes dip in sugar. Imagine them very soft And blown to the bite! A true delight that in carnival period very popular in windows of pastry shops in Milan and surrounding areas together with Chiacchiere and Frittelle! If you want prepare them at homeI give you the Original recipe of my pastry making manual to make the real Carnival Tortelli with all the Tricks And Advice illustrated step by step to have them in few gestures own like the ones you bought!
This is a fairly simple preparation. The fundamental secret to have some Carnival Tortelli soft but without grease and do chill the dough before adding the eggs this way you will have one compact consistency not too soft That it won’t absorb too much oil! trust tablertegusto it is the result will be exactly what you see! from this simple version already delicious, still enriched by making some stuffed carnival tortelli with Custard or Chantilly! to be inserted after cooking, with the same method as stuffed Castagnole! Perfect to add to Most colorful buffet of the yearAnd children’s parties together with Graffe and sweet Ravioli! but believe me having them at home, they are exceptional to taste in every moment of the day from a simple one snack or how dessert after dinner during the Carnival period.
Castagnole (the original ones, to be made at home as in a pastry shop, both fried and baked)
Carnival Tortelli Recipe
|Quantity for approximately 30 pieces
How to make carnival tortelli
In a saucepan (preferably with a thick bottom) weigh the water, add the sugar, salt, butter in small pieces, stir and cook over a moderate heat, waiting for the butter to melt completely.
Then, when the butter has melted, wait for the mixture to boil and become covered in bubblesonly at this point add the flour in one go and stir immediately.
Remove from the heat and continue to stir vigorously for a few seconds, so that the mixture absorbs all the flour, in a few seconds you will find a dense and gummy dough that comes away from the walls of the pan.
At this point, immediately place it back on the heat and stir for a few more seconds, until you hear rubbing under the pan:
At this point, pour the still hot mixture into a bowl and turn it with the spatula to cool it.
This passage of Cooling is essential before adding the eggs. The dough must be slightly warm otherwise the eggs will cook giving your dough the ‘omelette’ smell.
Finally, when the dough is lukewarm, you can add the eggs one at a time. ensure that the first egg is absorbed, before adding the second.
In the end you should find a mixture similar to a compact cream:
At this point, to form the carnival tortelli, use 2 tablespoons.
First of all, place a high-sided saucepan with plenty of oil on a medium heat
Take some dough with one spoon and with the other push the dough away, sliding it directly into the saucepan, when the oil has reached temperature.
you will realize that the oil is perfect if the tortello rises to the surface and fills with bubbles. If it sinks, it means that it is too cold. If it colours, immediately remove the saucepan from the heat, it means that the oil is too hot!
1 and a half minutes of cooking is enough, turning once to have them golden and puffy
As soon as they are fried, drain them on absorbent paper for a few seconds, then immediately sprinkle with sugar and place on a serving plate and gradually complete your entire mountain of Carnival Tortelli!
Once fried, you can also choose to make Carnival Tortelli filled with delicious creams.
there my favorite version It’s the one with my custard, they’re like Zeppole, they’re fantastic!
Alternatively you can fill with Nutella, Chocolate Cream, Chantilly or Diplomatica… all more delicious than the other! to you the choice.
You can store at room temperature for 3 days. I always advise you to bag or reseal it in cling film to preserve its fragrance.
Don’t miss my entire collection of Carnival Sweets