first recipe for carnival ...
... I just spent the Christmas holidays and we are already thrown during the carnival, and then last night I immediately put in place one of my recipes to enliven the period after dinner with some friends who did not expect sfizietto this and have enjoyed the great! Simple type crackers made with choux pastry dough with a filling and delicate that you will surely make a good impression!
CASTAGNOLE STUFFED RICOTTA
Ingredients for the damsel:
50 ml of water
50 ml of milk
65 g flour 30 g butter 2 eggs
a pinch of salt a pinch of baking
untreated lemon peel powdered sugar or cinnamon
Ingredients for filling:
400 g ricotta 200 g of sugar
a shot of sambuca
Procedure:
Boil the milk and water in a saucepan with butter, salt, baking soda and a piece of lemon peel.
Remove from heat and add the flour all at once, stir with a wooden spoon until they will have formed a smooth ball of dough, then put on the fire and make it sizzle for 5 minutes, stirring constantly. Remove from heat and let cool.
When the mixture is cold add one egg and mix thoroughly, then add the second and mix again until a smooth dough and uniform, similar to a cream. To do this it is advisable 'use of a planetary hook ako leaf because the dough is a bit' difficult to machine by hand.
Transfer all into a pastry bag with plain nozzle of 1.5 cm.
Heat plenty of oil in a pan and let yourself fall of small pieces of dough cut with a knife. Fry the balls until they are puffed and golden, drain and dry them on paper towels.
For the filling put in a bowl sieved ricotta, sugar and Sambuca, mix well until creamy vellutata.Trasferire all in a pastry bag with a plain nozzle and small, and then fill damselfish. Sprinkle with powdered sugar or cinnamon, depending on your taste.
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