Ouran High School Host Club Shota

Desserts Carnival - Part One.

Carnival is a festival with ancient origins, but amuses children and adults today as centuries ago.
The tradition is strong in the peninsula, and there are spectacular events that can last for weeks, in Italy and abroad.

Masks are undoubtedly the most striking feature of this holiday carefree and irreverent, along with the proverbial jokes.

course this year (as all major holidays) features delicious cuisine, especially desserts. Some
broad national coverage, while others are typical regional cuisine.

Here are some:

cutlet Tortelli of Carnival.

Ingredients for 4:

• White flour 150 gr;
• Butter 50 grams, 50 grams sugar
• ;
• Milk 500 ml ;
• Eggs 4;
• Baking powder 10 g;
• Lemon 1;
• Vanilla 1 packet;
• rum 1 teaspoon;
• Oil for frying qb;
• Powdered sugar to taste

Preparation:

Put in a pot large enough sugar, vanilla, milk, 500 ml of water, the butter, zest of half a lemon (cut into one strip) and yeast.

Place the pan over the heat and bring to boil.
Remove the lemon zest and add the flour, stirring vigorously to combine the very best.

Place the pot on the stove and cook, stirring constantly for about 10 minutes.
After cooking the mixture will separate from the sides and be smooth and firm.

Allow to cool.

Incorporate the eggs one at a time, add the rum.
Heat plenty of oil and pour the batter by spoonfuls into the hot oil, when the ravioli are puffy and golden brown drain on paper towels.
Serve hot, sprinkled with some powdered sugar.


Lies (Dolce typical Ligurian).

Ingredients:

• 500 grams of flour 1 egg
• butter, a knob
• 3 tablespoons sugar grated rind
• a glass of lemon
• Pigato Ligure (wine) a pinch salt
• oil for frying powdered sugar (for garnish) Preparation

:

Put all ingredients in a blender adding little Once the wine in order to obtain a smooth and homogeneous.

Roll out the dough on a floured surface to a thickness of about 2 mm and cut it with the help of a toothed wheel in many strips the length of about 10 cm long x 5 wide.

Friggetene, a few at a time, in hot oil and remove them when they have taken on a beautiful color pale golden.
after you have fried all of them, lay them on a plate and arrange them in order to form a pyramid.

Sprinkle with plenty of icing sugar and if you advance, you can keep them for a couple of days placed in a paper bag.


chat or Pampuglie.

Ingredients for 4:

• gr.400 flour, sugar
• gr.80;
• 1 egg, 2 egg
• ;
• 50 g butter;
• 2-3 tablespoons of brandy or liqueur d'anice;


• arancia grattugiata;


• un pizzico di sale;


• zucchero a velo;

Preparazione:

Disponete la farina a fontana su un tavolo, ed al centro ponetevi lo zucchero, le uova, il sale, il burro sciolto e l'acquavite o l'anice.

Lavorate bene la pasta, formate una sfera, copritela e lasciatela riposare per trenta minuti.

Formate una sfoglia sottile con il matterello, poi con un coltello o con l'apposita rotella ricavatene delle strisce sottili praticate in ognuna qualche incisione per infilarvi la pasta ed ottenere svariate forme, oppure annodatele.

Fry in oil in small quantities, the talk, let them drain well and put them in powdered sugar.


Pignolata (Cake of Calabria).

Ingredients:

• five eggs
• gr flour. 350
• grappa (or other spirituous liquor) gr. Approximately 30 *
• oil or lard for frying
• sugar gr. 500
• about a lemon (or other aromatics).

needed * about three grams of alcohol per egg, and then calculate the amount of liquor required taking into account that the shade on the label indicates the grams of alcohol per liter: 45 'corresponds to 45 grams of alcohol in one liter of liquor. Therefore, if the distillate is available to about 50 ° are needed ounce.

Preparation:

Mix the flour with the eggs and knead the liquor and how to use it for homemade pasta.
Tiratene a tube about a centimeter in diameter and cut into small pieces.
Fry in oil and lard: the pasta will swell and open.
leave school a little fried on rice paper.
Meanwhile prepare a thick syrup by melt the sugar on fire, in the proportion of a quarter kilogram per liter of water.

Place a layer of fried balls on a serving plate, drizzle of syrup, then make a second layer and so on, forming a pyramid, and each layer will be seasoned with sugar melted.

Finally, add the remaining syrup and lemon juice (or other wood choice, or dark chocolate melted in a water bath) and pour on top of the pyramid, making it running down the sides.
serve when the cake has completely cooled.


Recipe "mpagnuccata" sweet Carnival Sicily.

Posted by Lucia in Sicilian cuisine, traditional festivals, Sweets Recipes, Recipes Carnival Cakes, Recipes for Holidays.

typical Sicilian sweet Carnival.
The origin of this dessert is probably of Arab origin and resembles a little struffoli Neapolitans, though in this case, it is a real crisp. The only problem
to enjoy these delicious pastries are the teeth. ... Must have them beautiful strong !!!!!
A curiosity: in some areas of Sicily, this cake is called "Scorrezione of Pinocchio" and are described in the book "The Carnival of the ancient county of Modica" Baron Serafino Amabile Guastella published in 1877.

Ingredients for mpagnuccata:

• flour 4 eggs (as they absorb the eggs) 300g of honey
• frying oil or lard *
• 1 tablespoon sugar
• lemon leaves

* Lard

Preparation:

In a large bowl add the eggs to the flour then working the mixture with your hands greasy oil until a very soft dough.

form a stick, cut into small pieces and fry in oil or pork fat (lard) hot.

Drain and dry on paper towels.

Melt the honey with sugar and when it begins to boil, pour in the fried balls. Mix very well and have the "mpagnuccata" on a platter with a bed of lemon leaves washed and dried.

Recommended wine: sparkling prosecco.