Italian food

                                                  Abruzzo, Basilicata, Calabria, Campania, Emilia Romagna, Friuli, Lazio, Liguria, Lombardia, Marche, Molise, Piemonte, Puglia, Sardegna, Sicilia, Toscana, Trentino, Umbria, Val d'Aosta, Veneto

Saint Joseph’s Day Puffs


Saint Joseph’s Day Puffs
Description servings: 6
calories: medium
category: dessert
cost: medium
difficulty: medium
preparation time: 30
 
Ingredients Flour  300 gr.
Eggs  6
Butter  100 gr.
Water  half a litre
Salt  a pinch
Fresh Ricotta cheese  300 gr.
Sugar  100 gr.
Black chocolate  30 gr.
Candied pumpkin  50 gr.
Pistachio  30 gr.
Candied orange peels  as required
Icing sugar  as required

See our
Wine Tips
for your meals
 
Preparation Put the water and butter into a pan on the fire. As soon as the butter melts and the water boils, switch off the heat and put the flour and salt in. Mix quickly until the flour comes away from the sides. Let it cool then add an egg yolks one at a time followed by an egg white (whipped until it is stiff) one at a time stirring each one well into the dough before adding the next one. The result has to be smooth and uniform.

At this stage, using a tablespoon add two to three spoonfuls for each puff and fry in boiling extra virgin olive oil. Fry on both sides until they are golden brown then let them drain on absorbent kitchen paper. Prepare the Ricotta cheese cream by mixing the cheese, sugar, chocolate and candied pumpkin. Then spread it over the puffs on one side only. Decorate the puffs with pieces of candied orange and sprinkle with icing sugar and grated pistachio nuts.
 
The Chef's tips Drink some Marsala wine with your recipe.
 
Curiosity Candied pumpkin is a typical Sicilian confectionary product and is mainly used for decoratine the cassata. The ingredients are pumpkin, sugar, cinnamon and salt.