Category: Fried

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Carnival Dessert Fried

Carnival Raisins Fritters or Friciò Piemontesi

How to prepare the real Italian recipe of “Friciò”

Everyone loves this delicious sweet pastry from Piedmont region, north of Italy: The Friciò. It is simply a Carnival Fritters variation with raisins. Tasty and sweet dough-balls very similar to Castagnole typical of Marche region, but with added Raisins. Like many Carnival Italian Recipes this is as much delicious as much a calories bomb, but definitely worth to try! Diet another day…

Ingredients

  • 200 grams of Flour
  • 100 grams of Sugar
  • 3 Eggs
  • 1 glass of Milk
  • 30 grams of Baking powder
  • 100 grams of Raisin
  • 1 Lemon
  • Sugar Powder as you need
  • a pinch of Salt
  • Oil for fry

Preparation

  1. Soak the raisins in warm water for about twenty minutes.
  2. In a bowl mix the flour, sugar, baking powder, a pinch of salt, add the eggs and continue stirring, add the warm milk gradually until it becomes a batter without lumps, incorporate the raisins drained and squeezed, the grated lemon rind, cover with a cloth and let sit for thirty armed.
  3.  Heat a pan with plenty of oil, laid a tablespoon of batter into the prepared pan with the aid of another spoon, fry until golden, drain them with a slotted spoon and pat dry on paper towels, repeat the process until all the batter is finished. Arrange the Friciò on a platter and sprinkle with powdered sugar before serving. Enjoy ideally on the same day, freshly fried!

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Carnival Dessert Fried Vegetarian

Sweet Cocoa Ravioli with Ricotta Cheese or Ravioli al Cioccolato

How to prepare the real Italian recipe of  Cocoa Ravioli with Ricotta cheese or “Ravioli al Cacao con la Ricotta”

This is a fried pastry used originally in the Middle Ages, of course without the addition of cocoa because it has discovered in the nineteenth century! A tasty dish prepared for Carnival Festivities, a real triumph of gluttony.

Ingredients

  • 250 grams of Flour
  • 500 grams of Ricotta Cheese
  • 200 grams of Sugar
  • 20 grams of Cocoa powder
  • 30 grams of Butter
  • 1 Egg
  • 3 tablespoons of Milk
  • 2 tablespoons of White Wine
  • 1 Lemon
  • Powder Sugar as you need
  • a pinch of Salt
  • Oil to fry

Preparation

  1. On a large bowl pour the flour, make a hole in the center, add 100 grams of sugar, cocoa and softened butter and mix; add the egg, milk, wine, grated lemon rind, a pinch of salt and  continue to knead until the dough is compact and smooth.Transfer the dough to a work surface and knead until you have a smooth dough ball. Wrap the dough in a plastic film and let rest for at least 1 hour in a cool place ( not refrigerator).
  2. Meanwhile, prepare the filling: in a different bowl mix the ricotta with the remaining sugar, remove the dough from the plastic film, arrange it on a work surface, roll out with a rolling pin into a thin sheet, and form rectangles of 10X20 cm (1 mm thick). Brush the edges with egg white. Put a spoon of filling onto one side; fold over to form a “raviolo” shape. Fold them in half and sealed the edges with a fork.
  3. Fry the ravioli in a pan with hot oil on both sides until golden, drain them with a slotted spoon, let dry on paper towels and sprinkle with powder sugar before serving.

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Categories
Biscuits Carnival Dessert Fried Vegetarian

Crispy Sweet Fritters or Carnival Frappe

How to prepare the real Italian recipe of Carnival Fritters or “Frappe”

Frappe, Chiacchiere or Lies are quite delicious, many names for those simple thin fried dough strips, typical during Carnival time in Italy, over February. Very ancient Roman tradition. Slightly different in every region. In Italy, Frappe are crispy and light as air when you bite into them. Enjoy with family and friends. If you start, you can’t stop eating. Happy Carnival!

Ingredients (40 Frappe)

  • 500 grams Flour (3 full cups)
  • 4 tablespoons (70 grams) Sugar (do not add too much sugar or they burn when you fry)
  • Butter 50 gr.
  • ¾ teaspoon (5 grams) Baking Powder like Pane Angeli
  • 3 Eggs
  • 1 Vanilla bean or “Vanillina” powder
  • 2 tablespoons (25 grams) Butter diced, at room temperature
  • 1 pinch Salt
  • Rhum or Grappa 30 gr
  • Oil to fry
  • TOPPING: powdered sugar for sprinkling

Preparation

  1. In a medium-sized bowl whisk together the flour, sugar, salt, baking powder and vanilla. Add to a food processor, or mix manually, then add the eggs together with the butter, combine till the dough comes together.
  2. Remove from the food processor and leave on a floured surface and knead until the dough becomes smooth (should not be a sticky dough). Wrap in plastic and let rest at least 30 minutes in the refrigerator.
  3. Remove from fridge and taking ¼ of the dough at a time roll into a very thin strip. It is weighed and rolled in a pasta machine as you would do with pasta dough. Then cut into strips with a fancy edged pastry cutter, cut into approximately 2-3 inch sizes and fry in a pot of hot vegetable oil for frying (approximately 2 inches of oil, the temperature must reach 170° and stay at this temperature, no higher or dough will burn). Fry until frappe becomes golden turning them over once at the mid-cooking time while frying.
  4. Remove to drain and cool on a plate lined with kitchen paper towels. Sprinkle with powdered sugar. Consume fresh. Enjoy as soon as ready!

TIP: for a light version you can also bake the Frappe. Will be a very nice healthier option. But traditionally Frappe are the best if fried!

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 Frappe-baked

Categories
Appetizers Fried St. Valentine Vegetarian

Parmesan-Cheeseballs or Polpettine al Parmigiano

How to prepare the real Italian recipe of Parmesan Cheese-Balls or “Polpettine al Parmigiano Reggiano”

This delicious dish is created with one of the most famous and traditional Italian  ingredients: THE PARMESAN CHEESE OR PARMIGIANO REGGIANO, which is considered the King of the Italian food. This Parmesan Cheese-Balls are perfect for an appetizer with friends. Your guests will want the recipe, no doubts. Simply delicious!

Ingredients for 4 people

  • 300 grams of Parmesan Cheese
  • 2 Eggs
  • 3 Egg Whites
  • 50 grams of Flour
  • 25 grams of Breadcrumbs
  • Salt and Pepper as preferred

Preparation

  1. Pour into a bowl the Parmesan Cheese, stir in the breadcrumbs, a pinch of salt and ground pepper, mix well. Mount the egg whites until stiff, when ready add them to the mixture.
  2. Shape into small balls, prepare two separate plates in one pour the flour in the other the two beaten eggs.
  3. Heath in frying oil. Pass the little balls, one by one, first in the flour, then into the eggs and pour into the pan, make sure that the oil has reached the right temperature. Once ready add the meatballs on a plate on top of paper towels to absorb any excess of oil.

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Categories
Biscuits Carnival Dessert Fried Vegetarian

Carnival Sweet Fried Balls or Castagnole

How to prepare the real Italian recipe of Carnival Sweet Fried Balls, Fritters, or “Castagnole”

Get this all-star, easy-to-follow recipe. In Italy, we always say: “A Carnevale ogni scherzo vale” it means literally “on Carnival time every kind of joke counts”, but this delicious recipe is definitely not a joke! Between the most popular pastries we use to cook during this very special period, let’s keep up with the celebrations!

Ingredients

  • 400 grams of Flour
  • 2 Eggs
  • 150 grams of Sugar
  • 30 grams of Butter
  • 1/2 zest of Lemon (grated)
  • 1/2 glass of White Wine
  • 16 grams of Baking Powder
  • a pinch of Salt
  • Oil for frying
  • Flour for dusting

Preparation

  1. Knead the flour with 2 eggs,  sugar, butter, zest of lemon, 1/2 glass of white wine, add the baking powder and a pinch of salt.  Work well the dough with your hands until it is firm and elastic, making many small balls.
  2. Set your oil to heating. Fry each “Castagnola” until pretty golden brown, drain them all well on absorbent paper, dust them with powdered sugar. Enjoy it warm or cold!!!

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Dinner Fried Veal

Breaded Veal Cutlet or Cotoletta alla Milanese

How to prepare the real Italian recipe of Breaded Veal Cutlet or “Cotoletta alla Milanese”

Delicious main course from northern region Lombardy, popular in Milan. Breaded Veal Cutlets are a fast dinner solution and a great way to make the most of your leftover bread. To make your own bread crumbs for these veal cutlets, simply pulse day old bread in a food processor to a coarse grind. The real “Cotoletta alla Milanese” is made with veal cutlet with the bone and with a thickness of about 3 cm. To serve you can cover the bone with aluminum kitchen paper, this way is well presented. It is also popular without bone literally as “elephant ear”, a thinner larger version. Hard to say which is the best, you will judge! Compulsively delicious.

Ingredients for 4 people

  • 2 Eggs
  • 1 Lemon wedged
  • 4 Veal Cutlet, pounded thin (or you can ask your butcher to cut them thin)
  • 100 grams of Butter or you can also use Extra Virgin Olive Oil
  • Breadcrumbs as needed (you can make them or buy already made)
  • Salt, Pepper as you prefer

Preparation of Veal Cutlet

1. In a food processor, cut the bread into fine crumbs (bread should be dried not fresh). Transfer the breadcrumbs to a bowl or large plate. Beat the veal lightly with a meat mallet. In a bowl beat the eggs and break.

2. Season the veal with salt and pepper. Place the veal into the beaten eggs, coating completely. Soak the meat and let then drain the slices to slide away the excess of egg. Working with 1 piece of veal at a time, cover the cutlets with the breadcrumbs pressing them well to the bread by hand, so that the bread will be fully attached to the surface, all covered, and will not risk to come off during cooking. Place the veal into the bread crumb mixture and press crumbs into the veal. Set aside on large plate and continue with the remaining veal slices.

3. Melt the butter in a pan and fry the meat. Heat 2-3 tablespoons butter in a medium non-stick skillet over medium-high heat. While the butter is still foaming add the breaded cutlets and cook until brown, not burned. Once cooked, place the breaded cutlets on the kitchen paper towels to lose the excess cooking fat or oil, then transfer them to a serving dish and season with salt. Serve accompanied with a few slices of fresh lemon.

TIP: You can replace the butter with Extra Virgin Olive Oil for a healthier option, you can use a little saucepan full of oil, and fry the meat one by one.

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Cotoletta Milanese

Categories
Appetizers Fried Main Rice

Ragù and Peas Rice-balls or Arancini Di Riso from Sicily

How to prepare the real Italian recipe of Rice-balls with Peas and Ragù or “Arancini di Riso”

One of the best street-food of Italy from Sicily. “Arancini”, named after the little oranges that these fried rice balls are said to resemble, are best known in this country as a handy way to use leftover risotto. “Arancini” are delicious stuffed rice balls, coated with breadcrumbs, which are fried. They are usually filled with Ragù (meat and tomato sauce), Provolone cheese, and Peas. Perfect street-food in Sicily home-made are simply wonderful.

Ingredients for 6 people

  • 300 grams of Rice
  • 1 LT of Broth
  • 40 grams of Butter
  • a pinch of Saffron
  • 50 grams of Parmesan Cheese
  • 1 Egg
  • half Blonde Onion chopped
  • 3 tablespoons of Extra Virgin Olive Oil
  • 30 grams of Butter
  • 100 grams of Ground Veal
  • 100 grams of Chicken Giblets
  • 150 grams of Peas
  • 1 tablespoon of Tomato concentrate
  • 80 grams of Provolone Cheese diced
  • 1 Egg beaten
  • Breadcrumbs
  • Oil for Fridge
  • Salt and Pepper as you prefer

Preparation

1. In a large pot or “Pentola”, cook the rice with half liter of broth. When it is absorbed pour the other part of broth and a pinch of saffron (diluted in half glass of water) and cook until it will be ready, “al dente” and not liquid. Add butter, 1 egg, parmesan cheese and mix well.

2. In a casserole pour 3 tablespoons of Extra Virgin Olive Oil, 30 grams of butter and half blond onion chopped, cook until the onion minutes or until the onion has softened, add the meat and the chicken giblets. Cook over medium heat until all water is absorbed then add 100 grams of peas, 1 tablespoon of tomato concentrate and half glass of broth. Reduce the heat, salt and pepper, cover and cook for 20 minutes.

3. In a bowl pour the cooled rice, take a full tablespoon of risotto and shape it into the bottom of a ball on the palm of your hand. Press a pinch of provolone cheese and the ragù sauce in the middle-top and cover with additional risotto shaping as a ball. Dip the Rice-Balls into the beaten egg, then roll it in the breadcrumbs until evenly coated. Heat the oil in a non-stick frying pan, add the “Arancini di Riso” and then quickly fry for 3 minutes on each side until lightly golden. Remove the rice-balls “Arancini di Riso” from the pan and drain them on a kitchen paper. Enjoy warm.

IMPORTANT TO KNOW: while Supplì are rice-balls of rice mixed with Ragù and filled with Mozzarella, Arancini instead are rice-balls of white rice with saffron and have the Ragù and Piselli only inside as filling. Very different.

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Categories
Appetizers Fried Rice

Ragù and Mozzarella Rice-balls or Supplì al Telefono Roman Style

How to prepare the real Italian recipe of  Rice-balls or “Supplì al Telefono”

One of the best dish of our region Lazio, originally from Rome. Supplì are Italian snacks consisting of balls of rice with tomato sauce, mozzarella and raw egg, typical of Roman cuisine.

The story of the name is funny, the term “Supplì” comes from the French word surprise, but “Supplì al telefono” literally means “Supplì on the phone”, because if you open them, when still warm, the cheese inside that has melted while cooking, will stretch between the 2 halves similar to the wire of a telephone.  This dish is a great surprise and we are pretty sure that it will be very difficult to stop eating!

Ingredients for 4 people

  • 300 grams of Rice
  • 200 grams of Tomato canned
  • 100 grams of Ground Beaf
  • 20 grams of Butter
  • 100 grams of Mozzarella Cheese
  • 50 grams of Breadcrumbs
  • 1 Onion Blonde
  • 1 Carrot
  • a Stalk of Celery
  • 5 tablespoons of Extra Virgin Olive Oil
  • 1 glass of White Wine
  • Salt and Pepper as you prefer

The sauce preparation

In a casserole make a “soffritto”: pour 3 tablespoons of Extra Virgin Olive Oil, add carrot, onion and celery previously chopped and cook over medium heat for 5 minutes until the “soffritto” has softened. Add the meat and cook slowly for 5 minutes, add the white wine and when it is evaporated add the tomato canned, salt and pepper. Cover and cook a medium heat fo 1 hour.

In the meantime in a pan heat 2 tablespoons of oil and add the rice, fry, stirring, over a medium heat for 2-3 minutes. Lower the heat and add the vegetable stock, cover with a lid and cook for 15 minutes, stirring occasionally, the rice should be cooked al dente. In a bowl pour the rice, the butter and the ragù sauce, mix well and let rest for 1 hour, better if you place it into the fridge.

Now we make a Suppli

Take a heaped tablespoon of risotto and shape it into a ball (it seems as croquettes) between the palms of your hands. Press a pinch of mozzarella cheese in the middle and cover with risotto. Dip the supplí into the beaten egg, then roll it in the breadcrumbs until evenly coated.

Heat the oil in a non-stick frying pan, add the supplí, and then quickly fry for 3 minutes on each side until lightly golden. Remove the supplí from the pan and drain it on absorbent kitchen paper.

IMPORTANT TO KNOW: while Supplì are rice-balls of rice mixed with Ragù and filled with Mozzarella, Arancini instead are rice-balls of white rice with saffron and have the Ragù and Piselli only inside as filling. Very different.

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Categories
Appetizers Dinner Fried Vegetarian

Fried Mozzarella Sandwich or Mozzarella in Carrozza

How to prepare the real Italian recipe of Fried Mozzarella Sandwich or “Mozzarella in Carrozza”

“Mozzarella in Carrozza”, literally, mozzarella cheese in a carriage, is one of the rustic glories of Neapolitan cuisine. It’s a kind of savory French Toast or a kind of grilled cheese sandwich but fried. If you have a short time to cook, then this recipe is the ideal fast and super tasty solution, better with friends.

 

 

Ingredients for 1 person

  • 2 slices of Mozzarella Cheese, use Italian imported “mozzarella di bufala” if preferred
  • 2 slices of white Bread
  • Flour
  • 3 Egg yolks
  • ½ glass of Milk
  • a pinch of Salt
  • Oil to fry

Preparation of the Fried Mozzarella Sandwich

1. Cut 2 slices, not very thin, of mozzarella cheese and white bread. Take the slices of white bread, then place a slice or two of mozzarella cheese between two of the bread slices to make a sandwich. Make sure that the mozzarella slices are smaller than the bread slices so that you have a good margin around the slices, to prevent the cheese from falling out as it melts during cooking.

2. In a bowl, beat 3 eggs with milk and salt. Fill a large skillet with oil, enough for a semi-deep frying session, about 2cm/1 inch deep. While the oil is heating up, add the sandwich into the flour and then into the eggs. Make sure that the sandwich absorbs all the eggs and then fry in hot oil. When they’re all done, golden color, but not burned, sprinkle the sandwiches with salt and serve hot immediately.

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