How to Cook Italian Venetian Carnival Pancake Recipe
"Italian Venetian Carnival Pancake Recipe,Ingredients ,for 35-40 pancakes: ,How to Make Italian Venetian Carnival Pancake Recipe: "
 |
Italian Venetian Carnival Pancake Recipe |
Dalgano - Italian Food | Venetian Carnival fritters are delicious and fluffy pancakes made with a leavened dough enriched with pine nuts and raisins. The old-fashioned fritole recipe, as they are called in the dialect, is easy to make at home and a guarantee of success (and enthusiasm!). Unbearable because only Carnival candy can.
Fritole or Venetian Carnival fritters are soft and delicious leavened pancakes, mixed with raisins and pine nuts. Delicious, they can be considered a symbol of the Venetian Carnival.
The fritole recipe is ancient, the first traces of which date back to the sixteenth century when Bartolomeo Scappi, Pope Pius V's personal cook, wrote the "official" version. Until the late nineteenth century, these pancakes were prepared by true professionals gathered in the trade unions - fritoleri - and sold on the street or in shops selling sweets and wine, malvasie.
You May Like: How to Make Dalgona or Dalgano Recipes
Ingredients
for 35-40 pancakes:
- 500 gr Manitoba flour
- 25 g of fresh brewer's yeast
- 150 gr warm milk
- 80 grams of butter
- 2 large eggs at room temperature
- 80 gr sugar
- 50 grappa
- 120g sultanas
- 100 gr pine nuts
- 1 vanilla bean
- salt
- peanut oil for frying
- powdered sugar to decorate
How to Make Italian Venetian Carnival Pancake Recipe:
- To prepare the Venetian Carnival fritters, start dissolving the yeast in half a glass of warm milk. Pour the flour into the bowl of a planetary mixer (or into a large bowl where you will knead the dough by hand) and add the liquid yeast, lightly beaten eggs, melted and chilled butter, remaining milk, grappa, sugar, vanilla bean extracted from the berries. and a little salt.
- With the hook attached, knead until the dough is shiny and soft. Then add pine nuts and raisins to the mixture, previously soaked in water, squeezed, and dried. Knead again so that the raisins and pine nuts are evenly distributed, then form a ball. Place in a bowl, cover with cling film, and let rise for 2 to 4 hours in a warm place.
- After a rising time, the dough will be doubled. Take small pieces, more than the size of a walnut, and fry them in deep oil at 170°.
- When the pancakes are puffy and golden, drain with a slotted spoon and place on absorbent paper. Arrange them on a serving plate and sprinkle them with icing sugar. Serve Venetian Carnival fries while they are still hot or lukewarm.