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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.
Servings: 4 persone
Ingredients
- 300 gr Type 0 Flour
- 100 gr Butter
- 60 gr Sugar
- 8 nr Eggs
- 1 nr Lemon Grated zest
- pizzico Cinnamon Ground
- 1/2 cucchiaio Baking powder
- Powdered sugar A dusting
- Olive oil Generous amount
- pizzico Salt
Instructions
- 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.
