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The
pancake or fritole Venetian taste, and are still enjoying, not only in
Venice, but throughout Veneto Friuli, almost to the outskirts of Milan.
fritole-venezia.jpg
Historians
tell us that they used fritoleri dough fritters, made with eggs, flour,
sugar, raisins and pine nuts, on large wooden tables. Then fried with oil, pork fat or butter in large frying pans supported by tripods. When
ready they were sprinkled with sugar and arrange on large dishes
decorated with them on other dishes, were exposed in plain sight of the
ingredients in order to emphasize the wholesomeness of the product.
Recipe:
# 15gr of yeast
# 200gr of flour
# 50g raisins
# 50g of pine nuts
# 50g candied fruit
# 100gr sugar
# 1 glass of brandy or rum
# Powdered sugar.
Preparation:
In a bowl dissolve the yeast with some warm water and sugar, add the
liqueur, flour and a little water if necessary. Mix all, cover the dough with a towel and let rest in a warm place for about an hour until it has doubled. Elapsed time combined with the pasta chopped candied fruit, raisins and pine nuts. Fry the zeppoline by paying a generous spoonful into hot oil. Dry on paper towels, sprinkle with icing sugar and serve still warm.
Recommended wine: sweet fruity type Prosecco served chilled.
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