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Milanese carnival tortelli are part of the traditional Lombardy recipes. Easy to make, these tortelli enrich the desserts of the carnival period in Milan.
Tortelli Di Carnevale Alla Milanese
These traditional Milanese sweets are very simple to prepare.
Ingredients
Equipment
Method
- Put half a liter of water, the butter cut into pieces, sugar, lemon zest, cinnamon, and a pinch of salt into a saucepan and heat.
- As soon as the water boils, remove the pot from heat and sprinkle in the flour, stirring constantly with a wooden spoon to prevent lumps.
- When well combined, put the pan back on low heat for 8-10 minutes, stirring vigorously until it detaches in a lump from the sides.
- The dough should be firm and smooth.
- At this point, remove the saucepan from heat and let it cool slightly.
- Incorporate the eggs one at a time and the baking powder.
- Heat plenty of oil in a frying pan or deep fryer; when hot but not boiling, drop small amounts of dough and shape into small walnut-sized balls.
- Deep fry the tortelli until golden all over, then remove with a slotted spoon and drain on paper towels.
- Dust with powdered sugar and serve hot.
