Foodie Thursday: Carnevale!

Frittelle di Ricotta con Zabaione al Moscato di Sicilia

For the frittelle
250g of ricotta
100g of 00 flour
25g  of caster sugar
2 eggs
the zest of 1 lemon
icing sugar
frying oil

In a bowl mix the eggs for a second with an electric beater then add the ricotta and lastly the sugar till they are fluffy. Add the flour and mix it in with a silicon spoon then add some lemon zest.
In a big pot warm up the oil, with the help of a spoon pick up some dough and drop it in the warm oil to create little balls that will slightly grow as they cook. Once golden they are ready to be left to cool down on some kitchen paper. Once cold, cover them with icing sugar.

For the zabaione
3 egg yolks
100ml of moscato di Sicilia
60g sugar

In a metal bowl beat the yolks with the sugar till they are fluffy then beat in the wine with a whisk. Cook the zabaione in a bain marie for about 10 minutes, delicately stirring with the whisk to obtain a smooth cream with the consistency of a besciamelle sauce.

Serve the Zabaione warm with the frittelle

Original recipe and picture by ArTravelling

Foodie Thursday: Carnevale!

Frittelle di Ricotta con Zabaione al Moscato di Sicilia

For the frittelle
250g of ricotta
100g of 00 flour
25g of caster sugar
2 eggs
the zest of 1 lemon
icing sugar
frying oil

In a bowl mix the eggs for a second with an electric beater then add the ricotta and lastly the sugar till they are fluffy. Add the flour and mix it in with a silicon spoon then add some lemon zest.
In a big pot warm up the oil, with the help of a spoon pick up some dough and drop it in the warm oil to create little balls that will slightly grow as they cook. Once golden they are ready to be left to cool down on some kitchen paper. Once cold, cover them with icing sugar.

For the zabaione
3 egg yolks
100ml of moscato di Sicilia
60g sugar

In a metal bowl beat the yolks with the sugar till they are fluffy then beat in the wine with a whisk. Cook the zabaione in a bain marie for about 10 minutes, delicately stirring with the whisk to obtain a smooth cream with the consistency of a besciamelle sauce.

Serve the Zabaione warm with the frittelle

Original recipe and picture by ArTravelling

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    I’m gonna do this :DDDD
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