The tortelli are deep-fried puffs, to fill with whatever you want… one of the most traditional Carnival recipes in Italy, that you can’t miss! Find this and many more recipes on the English iPhone & iPad App of Giallozafferano http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Welcome to the Giallozafferano kitchen, I am Sonia. It’s Carnival time and we couldn’t miss the opportunity to make the tortelli, one of the most traditional Italian recipes! Let’s see what ingredients we’ll need:
• 8 eggs + 2 egg yolks / 1 lemon
• 2 ½ cups (300 g) of flour
• 3,5 oz (100 g) of butter
• 1 pinch of vanilla powder
• 1 pinch of salt • ½ tbsp (8 g) of baking powder
• ½ cup (100 g) of sugar
• 1 cup (250 ml) of milk
• peanut oil for frying
Let’s see how to make the tortelli:
First of all, sift the flour along with the baking powder in a bowl, and set aside. In a saucepan, combine the milk with the vanilla powder… the sugar… the grated lemon zest… a pinch of salt… and the butter… stir to melt and, as soon as the milk comes to a boil, turn off the heat and dump in the flour with the baking powder, all at once.
Here we are, the milk is boiling, turn off the heat… and add the flour along with the baking powder all at once… stir until all the ingredients come together into a ball. Once all the ingredients have come together, return to a low flame… and continue to stir until a white thin layer forms on the bottom, which means that it’s ready, so turn off the heat and remove the saucepan from the stove.
As you can see, the ingredients have blended, so return the saucepan to the heat, on a very low flame, and stir until you see, as I said before, a white thin layer forming on the bottom of the pan.
When the dough is ready, transfer to a bowl and let it cool a bit; now add the eggs one at a time, beating constantly, so that each egg is fully incorporated before adding the next one. Start with the 2 egg yolks.
We have almost finished, add the last egg… and wait until it’s absorbed, then prepare a pan with plenty of vegetable oil.
It’s time to fry the tortelli, so heat the oil to 340°-350°F (170°-180°C)… now take a spoonful of dough and drop it into the oil… if there are strings like these, you can remove them with a slotted spoon as soon as they come off, ’cause if they burn the oil will taste bitter. Keep turning the tortelli over so they turn golden brown on all sides… now we can take out these strings. To test the oil temperature I’m using a cooking thermometer, easy to find in any kitchen store… this one… it’s very useful, not only for frying; if you can’t find it, go by eye, but make sure that the temperature is not too high, since the tortello should not brown too quickly, but take at least 1 or 2 minutes.
Now place them on kitchen paper to drain the excess oil, after that roll in white sugar.
Put the tortelli in a deep container filled with white sugar and shake to coat them evenly… and the tortelli are ready. From Sonia and giallozafferano, bye bye, happy carnival and see you next videorecipe!