Tortelli di Carnevale (Puffed Tortelli)

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Tortelli di Carnevale (Puffed Tortelli)

Book Description

Italy has produced one of the world's greatest and most beloved cuisines, filled with vibrant flavors and soul-satisfying dishes. Unfortunately, no cuisine has been more misinterpreted than Italy's. Now, restaurateur Tony May, owner of New York City's San Domenico restaurant, gives readers a comprehensive cookbook that celebrates Italy's authentic gastronomic pleasures in a way that only an Italian, devoted to the cuisine of his native country, could imagine.

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Italian Cuisine: An Essential Reference with More than 300 Recipes

Authors: Tony May

Date: June 2005

ISBN: 0312302800

Publisher: St. Martin's Press

Hardcover

ORDER/INFO

Tortelli di Carnevale (Puffed Tortelli)
Recipe from: Italian Cuisine
by Tony May
Cookbook Heaven at Recipelink.com

Servings: 6

2 cup water
Pinch of salt
8 ounces butter
8 ounces all-purpose flour
4 eggs, separated
Grated zest of I lemon
1/4 cup sugar
Olive oil, for frying
3 tablespoons confectioner’s sugar

Bring 1 cup of water to a boil in a small saucepan. Add salt and butter, When the butter is melted, turn the heat off and add the flour all at once. Mix well with spoon.
Turn on the heat again and cook, stirring constantly, for 10 minutes or until mixture separates from the sides of the pan and begins to sizzle.
Turn the heat off let cool.
When the mixture has cooled, beat the egg yolks into the batter, one at a time Add the lemon zest and the sugar.
Mix well.
Beat the whites until stiff. Fold them into the batter. Let stand for 1 hour.
Heat a good quantity of oil.
Drop the batter by the spoonful into the oil. The resulting tortelli will swell. If there is enough oil they turn by themselves. Once cooked, drain on absorbent paper and keep in a warm place.
Arrange the tortelli into a pyramid on a napkin-lined serving dish. Sprinkle with confectioner’s sugar and serve.

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