Frittelle alla Veneziana
In days of yore, only rich customers could afford this lovely dessert, that later on became part of the popular cuisine. The 'frittelle' have represented the traditional Carnival dessert in Venice, since the Renaissance. The original recipe was invented by Bartolomeo Scappi, personal Pope Pius V's cook. Thanks to the exceptional popularity and spread, this sweet was defined in the eighteenth century as "National Dessert of the Venetian State". For a long time the frittelle have been made and sold all along the 'calli' (narrow streets in Venice) into proper wooden huts.
Now as then the 'fritole' keep intact their popularity and are made at home as well as in the local confectioner's shops. Even Carlo Goldoni (celebrated Venetian playwright and librettist), mentioned the frittelle into the comedy "Il Campiello", in 1756. 'Frittelle alla Veneziana' are renowned as one of the most ancient sweet in Italy.
Ingredients for 6 persons
- 200 gr white flour
- 50 gr sugar
- 50 gr raisins
- 10 gr brewer's yeast
- 1 litre peanut oil
- 2 dl milk
- 1 egg
- Vanilla sugar as needed
- Salt as needed
In a large mixing bowl flour, egg, salt, raisins, previously softened into some tepid water and the brewer's yeast (melted in tepid water). Blend until they form a soft, doughlike paste, adding as much milk as needed.
Let it rise covered with a clean clothe, in a dry but warm place, for about an hour. Heat the oil to 176 to 190 degrees C (350 to 375 degrees F) in a deep, heavy saucepan or a deep-fat fryer. Drop the mixture into the oil, 1 tablespoon at a time, and fry until golden brown. Drain the frittelle on paper towels.
Sprinkle with vanilla sugar and serve while hot.
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