Ciociari tartals
One leads to another, here's the easy recipe. The Tartalicchi represent an ancient Ciociara tradition; to be precise, we find them mainly in the localities of Guarcino and Alatri. I am talking mainly about fritters, which are in fact simple and common, but this kind of "frittellone" is prepared with a potato-based dough; In particular, they should be counted among the peasant "poor cuisine".
Keep in mind, however, that tartalicchi are not only shaped like donuts, but can take many other shapes and can also be kneaded in different sizes. Once upon a time, potatoes, like chestnut flour, were a source of wealth for shepherds and farmers; that they didn't have much white flour at their disposal, much less sugar, which was a great luxury. The land has always given many wild fruits, such as honey, a wild sweetener and pine nuts, chestnuts, or the fruits of the undergrowth. Knowing how to exploit these riches has sharpened the ingenuity of many farmers, who have been able to survive in the long and snowy winters between the hills and mountains of Ciociaria.
Tradition has it that tartalicchi, a must especially on the Christmas menu, but these delicious fritters are also often prepared on the occasion of village festivals and even on occasions such as Carnivals. A little forgotten and handed down orally, many cooks have dusted off the old family recipe books. Today the tartals have been re-evaluated, and above all included in the menus of many typical restaurants of the Ciociaria; Certainly appreciated among the typical Ciociari appetizers, but also among desserts. Let's try to prepare them then.
Get
1 1/2 kg of flour1 1/2 kg of potatoes 1 1/2 cubes of brewer's yeast
Procedure
If we don't have brewer's yeast, a sachet and a half of traditional powder is also fine. You'll also need some frying oil, a high-rimmed pan, a little water, and a little salt. We will have to boil the potatoes in plenty of water with a little salt. Then we will have to peel and mash them with a potato masher. We're going to make a volcano out of our kilo of flour; slowly adding lukewarm water, and brewer's yeast. We will now add a little salt, at least half a tablespoon and the previously mashed potatoes. Now we will have to knead the dough well; gradually adding more flour. It will be necessary to obtain a very soft and elastic and non-sticky dough. We will also have to let everything rise for about 60/90 minutes. Finally, we can shape our pasta into donuts. Now we can fry in plenty of boiling oil. The dough should never be stringy. If it is particularly soft and you can't shape it; you can also use a pastry bag with a wide spout to shape the tartals to drop directly into the boiling oil. Let the donuts dry on paper towels, so that they lose the excess frying oil. Finally, place them on a stand, and sprinkle with sugar. Tradition calls for classic white sugar, but powdered sugar is also fine. If you like, add chocolate chips. Enjoy your meal.
One leads to another, here's the easy recipe. The Tartalicchi represent an ancient Ciociara tradition; to be precise, we find them mainly in the localities of Guarcino and Alatri. I am talking mainly about fritters, which are in fact simple and common, but this kind of "frittellone" is prepared with a potato-based dough; In particular, they should be counted among the peasant "poor cuisine".
Keep in mind, however, that tartalicchi are not only shaped like donuts, but can take many other shapes and can also be kneaded in different sizes. Once upon a time, potatoes, like chestnut flour, were a source of wealth for shepherds and farmers; that they didn't have much white flour at their disposal, much less sugar, which was a great luxury. The land has always given many wild fruits, such as honey, a wild sweetener and pine nuts, chestnuts, or the fruits of the undergrowth. Knowing how to exploit these riches has sharpened the ingenuity of many farmers, who have been able to survive in the long and snowy winters between the hills and mountains of Ciociaria.
Tradition has it that tartalicchi, a must especially on the Christmas menu, but these delicious fritters are also often prepared on the occasion of village festivals and even on occasions such as Carnivals. A little forgotten and handed down orally, many cooks have dusted off the old family recipe books. Today the tartals have been re-evaluated, and above all included in the menus of many typical restaurants of the Ciociaria; Certainly appreciated among the typical Ciociari appetizers, but also among desserts. Let's try to prepare them then.
Get
1 1/2 kg of flour
1 1/2 kg of potatoes
1 1/2 cubes of brewer's yeast
Procedure
If we don't have brewer's yeast, a sachet and a half of traditional powder is also fine. You'll also need some frying oil, a high-rimmed pan, a little water, and a little salt. We will have to boil the potatoes in plenty of water with a little salt. Then we will have to peel and mash them with a potato masher. We're going to make a volcano out of our kilo of flour; slowly adding lukewarm water, and brewer's yeast. We will now add a little salt, at least half a tablespoon and the previously mashed potatoes. Now we will have to knead the dough well; gradually adding more flour. It will be necessary to obtain a very soft and elastic and non-sticky dough. We will also have to let everything rise for about 60/90 minutes. Finally, we can shape our pasta into donuts. Now we can fry in plenty of boiling oil. The dough should never be stringy. If it is particularly soft and you can't shape it; you can also use a pastry bag with a wide spout to shape the tartals to drop directly into the boiling oil. Let the donuts dry on paper towels, so that they lose the excess frying oil. Finally, place them on a stand, and sprinkle with sugar. Tradition calls for classic white sugar, but powdered sugar is also fine. If you like, add chocolate chips. Enjoy your meal.
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