Venetian fritole
Instructions
Wash the raisins, dry it, put in a cup and pour over a glass of liquor.
Mix in a large bowl flour and granulated sugar, formed a central dimple in it and pour the yeast diluted in half a glass of warm water; Add then the other warm water until you have a soft and chewy.
Salt slightly, add the grated lemon rind, pine nuts, sliced or mastio is diced, raisins and liqueur.
With a wooden spoon worked well the mixture for about half an hour (possessing the Kneader machine use for this operation, slamming the dough for 15 minutes).
Cover the bowl with plastic wrap and place in a warm place, leave the dough to rise for five or six hours.
After this time, knead dough again for a few minutes, adding if necessary a little water (or milk) until you have a paste rather fluid.
Fry the ' spoon ' crayfish in plenty of hot oil and lard, minding them Brown but tell do not incinerate.
Mano a Mano which are ready estraetele with the scoop, drain well and then soak them over a tray covered with paper towels, and then put them in the baking cases vanilla sugar.
Serve immediately, accompanied by Malvasia.
Ingredients and dosing for 6 persons
- 500 G = = 00 white flour
- 125 g of sultanas
- 75 g of granulated sugar
- 50 g of pine nuts
- 50 g of mastio is
- 35 g of brewer's yeast
- Anise
- Rum
- 1 lemon
- Vanilla sugar
- Olive oil
- Lard
- Salt