Buongiorno a tutte/i voi e buon sabato
oggi vi presento una ricetta che faceva mia suocera nel periodo natalizio, ho scritto "faceva" perche' , per questioni inderogabili, ora non puo' piu' fare e i miei figli si rivolgono a me con la frase:- "papa' ci fai i taralli della nonna?".
La risposta quale puo' essere se non il "SI".
Se farete questa ricetta ricordatevi che dureranno poco, anzi pochissimo, a casa mia li mangiano ancora caldi e sono costretto a chiudermi in cucina e non fare entrare nessuno con urla stravaganti del type "out of here!" or "We will not do more '."
The recipe 'in memory of an extraordinary person. A Grandmother Angela
Ingredients
500 grams of boiled potatoes and mashed
500 grams of flour 00
3 beaten eggs 1 teaspoon baking powder
40 grams of lard
2 tablespoons sugar 1 pinch of salt grated zest
1 lemon
milk if necessary
Garnish
50 grams of sugar 25 grams of cinnamon
peanut oil for frying
Make a mound of flour, put the potatoes and make a hole in the center, put the center of the eggs, sugar, lard, baking powder, salt, zest, mix quickly until the dough is similar to that for the gnocchi, if it was too tough regulator with a few drops of milk.
At this point I do a foreword, were used in the dough 2 tablespoons sugar, and then the same will not be 'too sweet, if you feel you can increase the dose to 3 tablespoons.
Take the dough and form of cylinders as the gnocchi, cut into pieces and formed the two ends of the rings Sciacca '.
taralli Fry in peanut oil or semi-hot, a few at a time until golden brown, remove them and let them dry on paper towels.
Pass them in a mix consisting of Zuccero and cinnamon.
Enjoy your meal and Sunday
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