Tuesday, February 19, 2013

Tuscan Recipes - No.9 Frittelle di Riso (or Frittelle di San Giuseppe)

Tuscan Recipes - No.9 Frittelle di Riso (or Frittelle di San Giuseppe)
Serves: 6

                        · 150g of rice
                        · 0.5L of milk
                        · 2 tablespoons of flour
                        · 2 eggs
                        · 30g of butter
                        · 2 tablespoons of sugar
                        · 2 tablespoons of liqueur
                        · lemon zest 
                        · half a sachet of yeast
                        · a pinch of salt
                        · frying oil

    1. Boil the milk with a glass of water, two tablespoons of sugar, a pinch of salt, the butter and lemon zest.
    2. Add the rice ("originario" type, or another type, but not parboiled) and cook for a long time, until the liquid is completely absorbed. Remove from heat and let everything cool.
    3. Add the flour, egg yolks, a teaspoon of lemon zest, a shot of liqueur (usually rum, but Marsala wine or brandy or Vin Santo are also fine) and yeast.
    4. Let stand for at least an hour, then whisk the egg whites and add to the mixture. Meanwhile heat the oil in a pan, and with the aid of two spoons (previously immersed in hot oil) create a small ball of the mixture and immerse it in the boiling oil.
    5. When each frittella is well colored, put it on a sheet of kitchen paper to dry, then sprinkle all of them with a lot of sugar and tuck in!
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