{"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":"<p style=\"text-align: center;\"><strong> Carnival in Umbria is celebrate with deep fried cakes: Frappe, brighelle, strufoli.<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Widespread throughout Umbria, the <strong>carnival fritters<\/strong><strong><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1053 alignright\" src=\"http:\/\/www.fontecesia.it\/wp-content\/uploads\/2017\/02\/frappe-1-300x186.jpg\" alt=\"Hotel Fonte cesia - frappe - carnival\" width=\"263\" height=\"163\" \/><\/strong> take different names depending by the area in which they are prepared.<\/p>\n<p>They have variable size and different toppings: <strong>honey<\/strong>, <strong>powdered sugar<\/strong> or <strong>Alchermes<\/strong>, a red liqueur with spices, anice and rosewater; not traditional but always tasty is the <strong>Nutella<\/strong> topping.<\/p>\n<p>&nbsp;<\/p>\n<p><strong><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-1051 alignleft\" src=\"http:\/\/www.fontecesia.it\/wp-content\/uploads\/2017\/02\/pianeggiani-300x225.jpg\" alt=\"hotel fonte cesia - Pianegiani -todi\" width=\"251\" height=\"188\" \/><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>Going around <strong>Todi<\/strong>, it won\u2019t be difficult to find in the bars colorful pastries,<\/p>\n<p>in <a href=\"http:\/\/www.barpianegiani.it\/\">Pianegiani Bar<\/a> you have to taste the delicious Chantilly cream filled<\/p>\n<p><strong>Brighelle<\/strong>.<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>The most typical Carnival pastry in our family are &#8220;<strong>Strufoli<\/strong>&#8220;.<\/p>\n<h5>Here is our Strufoli recipe:<\/h5>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>4 eggs<\/li>\n<li>4 tablespoons of sugar<\/li>\n<li>Grated rind of one lemon, we mix lemon and orange rind<\/li>\n<li>4\/6 tablespoons of extra virgin olive oil<\/li>\n<li>3\/4 tablespoons of anisette Mistr\u00e0<\/li>\n<li>8 tablespoons of flour about 360 gr<\/li>\n<li>honey or Alchermes liqueur<\/li>\n<li>1 tablespoon dried yeast<\/li>\n<li>Fry Oil<\/li>\n<\/ul>\n<p>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<p>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<p>With a spoon take a big spoonful of dough and pour it in the friyng oil.<\/p>\n<p>Move them very carefully, once they assume a <strong>golden colour<\/strong> remove them from the oil with a perforated spoon and drain oil on kitchen paper.\u00a0<\/p>\n<p>Now put over some Strufoli\u00a0the honey previously melted bain-marie.<\/p>\n<p>Sprinkle some other Strufoli with Alchermes liqueur and some sugar.<\/p>\n<p><strong>For the more vicious, with a knife, lightly pierce the strufolo and fill the hole with melted Nutella<\/strong><\/p>\n<p><strong>Bon appetit!!!<\/strong><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Carnival in Umbria is celebrate with deep fried cakes: Frappe, brighelle, cicerchiata. The most typical Carnival pastry in our family are &#8220;Strufoli&#8221;. <\/p>\n","protected":false},"author":3,"featured_media":1052,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96],"tags":[],"class_list":["post-1046","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enogastronomy-umbria"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Umbrian Strufoli, carnival fritters recipe - Hotel Fonte Cesia<\/title>\n<meta name=\"description\" content=\"Carnival in Umbria is celebrate with deep fried cakes: Frappe, brighelle, cicerchiata. 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