{"id":1046,"date":"2017-02-01T08:01:51","date_gmt":"2017-02-01T07:01:51","guid":{"rendered":"http:\/\/www.fontecesia.it\/en\/?p=1046"},"modified":"2021-02-01T17:31:48","modified_gmt":"2021-02-01T16:31:48","slug":"cooking-recipe-carnival-strufoli","status":"publish","type":"post","link":"https:\/\/www.fontecesia.it\/en\/enogastronomy-umbria\/cooking-recipe-carnival-strufoli\/","title":{"rendered":"Umbrian Strufoli, carnival fritters recipe"},"content":{"rendered":"

Carnival in Umbria is celebrate with deep fried cakes: Frappe, brighelle, strufoli.<\/strong><\/p>\n

 <\/p>\n

Widespread throughout Umbria, the carnival fritters<\/strong>\"Hotel<\/strong> take different names depending by the area in which they are prepared.<\/p>\n

They have variable size and different toppings: honey<\/strong>, powdered sugar<\/strong> or Alchermes<\/strong>, a red liqueur with spices, anice and rosewater; not traditional but always tasty is the Nutella<\/strong> topping.<\/p>\n

 <\/p>\n

\"hotel<\/strong><\/p>\n

 <\/p>\n

Going around Todi<\/strong>, it won\u2019t be difficult to find in the bars colorful pastries,<\/p>\n

in Pianegiani Bar<\/a> you have to taste the delicious Chantilly cream filled<\/p>\n

Brighelle<\/strong>.<\/p>\n

 <\/p>\n

 <\/p>\n

The most typical Carnival pastry in our family are “Strufoli<\/strong>“.<\/p>\n

Here is our Strufoli recipe:<\/h5>\n

Ingredients<\/strong><\/p>\n

    \n
  • 4 eggs<\/li>\n
  • 4 tablespoons of sugar<\/li>\n
  • Grated rind of one lemon, we mix lemon and orange rind<\/li>\n
  • 4\/6 tablespoons of extra virgin olive oil<\/li>\n
  • 3\/4 tablespoons of anisette Mistr\u00e0<\/li>\n
  • 8 tablespoons of flour about 360 gr<\/li>\n
  • honey or Alchermes liqueur<\/li>\n
  • 1 tablespoon dried yeast<\/li>\n
  • Fry Oil<\/li>\n<\/ul>\n

    Mix the flour with the eggs, sugar, lemon\/orange rind , dried yeast, anisette and oil. Put the dough in a covered bolw for about an hour.<\/p>\n

    Heat the oil in a large frying pan making sure to keep a very low flame, the secret is to keep the heat low so that the oil is hot but not boiling .<\/p>\n

    With a spoon take a big spoonful of dough and pour it in the friyng oil.<\/p>\n

    Move them very carefully, once they assume a golden colour<\/strong> remove them from the oil with a perforated spoon and drain oil on kitchen paper.\u00a0<\/p>\n

    Now put over some Strufoli\u00a0the honey previously melted bain-marie.<\/p>\n

    Sprinkle some other Strufoli with Alchermes liqueur and some sugar.<\/p>\n

    For the more vicious, with a knife, lightly pierce the strufolo and fill the hole with melted Nutella<\/strong><\/p>\n

    Bon appetit!!!<\/strong><\/p>\n

     <\/p>\n

     <\/p>\n","protected":false},"excerpt":{"rendered":"

    Carnival in Umbria is celebrate with deep fried cakes: Frappe, brighelle, cicerchiata. The most typical Carnival pastry in our family are “Strufoli”. <\/p>\n","protected":false},"author":3,"featured_media":1052,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[96],"tags":[],"yoast_head":"\n\n\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\n