Preparation: Serves 4
12 g of yeast
200 g flour 40 g raisins 40 g pine nuts
40 g candied Cedrini
ca. 350 g of seed oil
40 g caster sugar 16 g powdered sugar
ca. 0.5 cl of rum or brandy
Preparation: Dissolve the yeast in a concave container of beer with a little warm water and sugar, add the brandy and add the flour adding water as needed.
Then work the dough until air bubbles from forming on the surface, then cover with a cloth and let rise in a warm place.
When the dough will almost double, add the raisins, pine nuts and chopped credini, then fry in hot oil and drain the fritters on paper towels, place them on a serving plate, giving the shape of a pyramid, sprinkle with powdered sugar and serve still hot.
historical and cultural sources and origins: Food of the carnival celebrations since the Renaissance. The old recipe
is given by Bartholomew Scappi, chef of Pius V. The Marangoni writes that in the 700 becomes "national dessert of the Venetian State." The
fritole who held the scepter of the confectionery popular, as well as in homes and bakeries, was also working in various streets of the city, mostly by wooden huts of a square shape.
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