is the second part of the list with 4 Recipes for every Inmancabili Carnival celebrated with the children. Some of the ingredients have been slightly modified because it contained alcohol (damselfish)
Zeppole
Ingredients:
1 kg of flour,
1 liter of water, 400 of
butter,
18 to 20 eggs (depending on the size of eggs),
a pinch of salt,
a lemon peel or orange
Ingredients for cream:
1 liter of milk, 4 tablespoons
flour,
4 tablespoons sugar, 4 eggs
cream Preparation:
In a saucepan bring milk to a boil, meanwhile in a bowl, combine the remaining ingredients to form a smooth paste and add it to milk, stirring all cooking until the cream begins to thicken. Then remove from heat and allow to cool.
Preparing zeppole:
Boil water with salt, butter and lemon or orange peel, then add the flour slowly, stirring, until mixture is very thick, more than custard . Bring to a boil and boil the whole 3 minutes, then let it cool. Once cold you can add eggs, stirring well to make the mixture homogeneous. With a syringe to make shapes on the baking pan previously greased. Fry in hot vegetable oil or bake at 180 degrees for about 30 minutes.
Once cool we can get to taste and garnish with cream and un'amarena as in the photo, or adding different creams and essences, such as chocolate or cream.
Castagnole
Ingredients:
500 g of flour, 2 eggs
,
150 g of sugar, vanilla
,
a sachet of baking powder,
a pinch of salt,
seed oil
Procedure:
Begin by placing eggs in a bowl with sugar and vanilla, mix until smooth dough is soft and smooth, then add in even half of the flour and sambuca. Then add the remaining flour and baking powder and mix everything well. Now let the dough rest in the meantime, place the oil on the fire to warm.
There remains Frying damselfish by the balls, with the aid of two spoons. Fry until golden, then dry with paper towels and then sprinkle with icing sugar.
Photos: http://www.sxc.hu/
