Two Carnival Desserts (Mario Batali) |
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Prep Time: 80 Minutes Cook Time: 5 Minutes |
Ready In: 85 Minutes Servings: 8 |
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Ingredients:
2 cups flour |
2 tablespoons butter, softened |
3 egg yolks, plus 1 white |
2 tablespoons sugar |
1 tablespoon salt |
1 cup white wine |
1/2 teaspoon vanilla extract |
1 liter extra-virgin olive oil, for frying |
confectioners' sugar, for dusting |
2 cups flour |
1 egg, plus 2 egg yolks |
2 tablespoons unsalted butter, softened |
pinch salt |
1 tablespoon vanilla sugar |
1 cup rose or white wine |
1 liter extra-virgin olive oil, for frying |
confectioners' sugar, for dusting |
Directions:
1. Sfrappole di Carnevale:
2. In a large bowl, combine the flour, butter, yolks, white, sugar, salt, wine and vanilla and mix well to form a dough. Set aside, covered, for 1 hour. Turn the dough out onto a floured work surface and cut it into 4 pieces. Roll each piece out to a 1/2-inch dowel and fashion into small circles, or wheels, measuring 3-inches in diameter. In a tall-sided pot, heat the olive oil to 375 degrees F. Carefully drop the wheels into the oil, working in batches, and cook until golden brown. Remove them carefully with a slotted spoon and drain on paper towels. Sprinkle with confectioners' sugar and serve.
3. Galani di Carnevale:
4. In a large bowl, combine the flour, egg, yolks, butter, salt, vanilla sugar, and wine and mix to form a soft dough. Set aside for 1 hour.
5. Turn the dough out and roll out to 1/2-inch thickness. Cut the dough into ribbons of varying lengths.
6. Heat the olive oil to 375 degrees F in a tall-sided pot. Cook the dough strips in the hot oil until golden brown and remove with a slotted spoon to drain. Sprinkle with powdered sugar. Serve at room temperature.
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